Fresh Strawberry Pie Recipe

a slice of fresh strawberry pie on a pink plate

5 from 3 reviews

Fresh Strawberry Pie Recipe

A crisp graham cracker crust is coated with white chocolate and filled with juicy fresh strawberries and the most amazing rosé wine strawberry glaze.

Prep Time: 1

Bake Time: 15

Chilling Time: 6

Total Time: 7 15

8 servings

Ingredients
US Customary - Metric

For the Crust

7 oz graham cracker crumbs (1 ½ cups)
2 oz granulated sugar (¼ cup)
3 oz unsalted butter (6 tablespoons, melted)
4 oz white chocolate (chopped fine)

For the Filling

2 pounds ripe strawberries (hulled and left whole)
4 oz rosé wine (½ cup)
1 packet unflavored powdered gelatin (2 ½ teaspoons, 7g)
8 oz granulated sugar (1 cup)

To Serve

8 oz heavy cream (1 cup)
2 tablespoons confectioners sugar

Instructions

Preheat the oven to 350 °F.
To make the crust, combine 7 oz graham cracker crumbs and 2 oz granulated sugar in a medium bowl. Sprinkle melted 3 oz unsalted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
Take the pan out of the oven. While it's still warm, press down to flatten puffy spots and to close any gaps in the crust. While the crust is still warm, sprinkle 4 oz white chocolate into the bottom of the pie shell. Allow the chocolate to melt and then gently spread it across the bottom and sides of the pie shell. Cool until the chocolate is set.
Place 1 ½ pounds of the strawberries into a large mixing bowl and put the bowl in the refrigerator.
Puree the remaining 8 oz of berries in a food processor with 4 oz rosé wine. You should have about 1 ½ cups of strawberry puree. You can add a little more wine to bring it up to 1 ½ cups if needed.
Put a ½ cup of purée into a small bowl. Sprinkle 1 packet unflavored powdered gelatin evenly over the purée and whisk briefly to combine. Set it aside to bloom.
In a medium sauce pan combine the rest of the strawberry puree with 8 oz granulated sugar. Cook over medium heat until the sugar melts and liquid is hot. It doesn't need to come to a boil. Remove the pan from the heat. Add the bloomed gelatin and stir until the gelatin is melted. Set the puree aside to cool until it is tepid.
Remove the bowl of berries from the refrigerator. Pour the puree over the whole berries and toss to give them an even coating. Lift the berries out of the puree and arrange them into the pie shell. I like to start with the largest berries to cover the bottom of the shell. Then arrange the small berries in between. You can cut them into halves or quarters to nestle them between the larger berries. Pour the puree over the berries.
Chill the pie for at least 6 hours to set the gelatin. Whip 8 oz heavy cream with 2 tablespoons confectioners sugar. Pipe a border of cream around the edge of the pie. Serve the pie with the rest of the whipped cream on the side.