Delicious whipped cream and ripe strawberries on a golden graham cracker crust. YUM! My mom can't get enough. Eat within 4 days.

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Recipe Summary

prep:
25 mins
cook:
7 mins
additional:
1 hr 15 mins
total:
1 hr 47 mins
Servings:
9
Yield:
1 8-inch pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Place a large metal bowl and beaters from an electric mixer in the freezer.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan with cooking spray.

  • Mix crushed graham crackers, butter, white sugar, shortening, and cinnamon in a bowl until well blended. Press into the prepared pan to make crust.

  • Bake crust in the preheated oven until set, about 7 minutes. Let cool, about 5 minutes. Refrigerate for 10 minutes. Transfer to the freezer and chill until cool to the touch.

  • Beat heavy cream in chilled bowl with an electric mixer on high speed until soft peaks form. Beat in confectioners' sugar 1 tablespoon at a time. Add vanilla extract; continue to beat until stiff peaks form.

  • Arrange 1 layer of strawberries over chilled crust. Add 1 layer of whipped cream. Repeat with a second layer of strawberries and whipped cream. Top with remaining strawberries. Drizzle strawberry syrup on top.

  • Refrigerate pie until set, about 1 hour. Cut into 9 pieces before serving.

Cook's Notes:

You can use frozen strawberries that have been defrosted instead of fresh strawberries if desired.

You need about 1 3/4 cup graham cracker crumbs.

Nutrition Facts

315 calories; protein 1.7g; carbohydrates 25.8g; fat 23.4g; cholesterol 72.4mg; sodium 110.3mg. Full Nutrition
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