SERVES 6 TO 8
The Ingredients:
- 2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved
- 1 ¼ cups whole milk
- ¾ cup sugar
- 5 tbsp. cornstarch
- 3 tbsp. freshly squeezed lemon juice (from 1 lemon)
- 2 ½ cups graham-cracker crumbs
- 10 tbsp. unsalted butter, melted
- 1 cup heavy cream
- 1 tbsp. confectioners' sugar
Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.
