18 Nov Quick Strawberry Pie with lemon filling
I love this strawberry pie because A is super fast, and B is fresh and perfect for a family gathering. The good thing, though, is that you can use this concept with other berries, especially now that we are entering the berry season. We love picking the strawberries in the field; it is an awesome activity with a toddler, so why not do a strawberry season dessert?
The other thing I appreciate about this easiest pie is the mixture of lemon and berries. For me is a mixture of heaven. This time I did the base with crackers to speed up the process, but you can use a classic dough like “patee sucree” that you can find my full recipe in my meringue pie crust, or you can buy a premade tart shell.
Ingredients:
- Graham crackers, chocolate crackers, or other types of crackers you love.
- Unsalted butter
- condensed cans
- lemon juice
- egg yolks
- fresh strawberries
- sugar
- cornflour
- water
Blend the crackers with a food processor and put them in a bowl. Mix it with melted unsalted butter and press it into a pie dish. Fridge the pie crust for 30 minutes or more until the crust is hard.
Meanwhile, mix the condensed milk with the lemon juice. Integrated very well before you add the egg yolks. I love to strain the egg yolks before adding them to the mixture to prevent having those egg yolks lumps. Pour the mixture over the pie crust and bake it in a preheated oven at 180°C for 20 minutes to let the egg yolks cook.
Cool down the pie.
In the meantime, wash and cut the greens from the fresh strawberries. Cut them into thin slices. Blend some with a couple of sugar spoons, water and cornflour. Cook the mixture in a small pot over medium heat until it bubbles and thickens to the consistency you like. That will be the pie sauce.
When the lemon filling is cool, cutely arrange the strawberries into the pie. Serve it cool or at room temperature, whichever suit you better.
Frequently Asked Questions
Yes, you can use blueberries, cherries, raspberries, etc.
Yes, you can, but I push you to try this fresh strawberry pie filling. It will make you rethink the next time you see fresh berries to do this pie.
No, you can buy those premade pie shells or use your pie crust (tip every time I do pie crust for a certain recipe, I’ll double it to freeze one for later), or you can do this cracker pie crust that is really simple ingredients: crackers and melted butter. Remember, if you use your own pie crust, you must bake for at least 15 minutes with parchment paper and pie weights before cooking the filling.
If you don’t have cornflour, you can use another thickening agent like tapioca flour or flour, but I think the best result is with cornflour.
Quick Strawberry Pie with lemon filling
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 8 portions 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
This easy pie recipe is perfect for a family or friend dinner because it is fresh and light for the paladar. So if you are looking for a homemade strawberry recipe to use your fresh and juicy strawberries, this is it.
Ingredients
- 350 grams of chocolate crackers
- 200 grams of unsalted butter
- 2 cans of condensed milk
- 1/2 cup of lemon juice
- 4 egg yolks
- 600 grams of strawberries
- 2 tablespoons of sugar
- 1 tablespoon corn starch
- water
Notes
- For the crust: Blend the crackers in a food processor or blender until they are finely ground. In a small bowl, melt the butter in the microwave and pour it into the ground crackers. Mix it well and press it into a pie pan. Let it rest in the fridge. If you like to omit this step, you can use a store-bought pie crust.
- For the lemon filling: Heat the oven at 180°C or 350°F. Open the condensed cans and pour them into a medium bowl, and mix it with the lemon juice well. Add the strained egg yolks ( I do that to prevent lumps into the mixture), blend and pour the pie filling into the crust and bake it for 20 minutes. Let it cool down.
- For the Strawberry filling: Wash the strawberries and cut the greens. Pat them with paper towel to discard some of the humidity. Cut the strawberries into fine slices. Arrange them over the pie filling in a circle. (like the picture) Put the extra strawberries into a blender, with the sugar, cornstarch and some water to let the blender do the job. Cook the strawberry mixture in a little pot over medium heat until it thickens. When you serve the pie, you can pour a little of this sauce for an extra touch or you can pour it over the pie as a strawberry glaze.
- You can enjoy this fresh strawberry pie recipe with your favourite coffee or tea at the end of a meal.
- If you don’t finish the pie, put plastic wrap over it and refrigerate for up to 2 days.
Keywords: Strawberry pie, homemade fresh strawberry pie
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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