Scrumptious Strawberry Pie
Submitted by pepper347
Fresh strawberry pie with a pureed berry glaze thickened with tapioca, poured over whole berries in a flaky pie shell. No-bake filling, no gelatin, just real fruit.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis is a fresh strawberry pie that actually tastes like strawberries, not like red-tinted sugar gel from a box.
You puree some of the berries into a sauce, thicken it with tapioca in the microwave, then pour that glossy, ruby glaze over whole fresh strawberries piled into a pre-baked pie shell.
Chill it until the filling sets, top with whipped cream, and try to make it to the table before someone cuts into it early.
It’s the kind of summer pie that lets the fruit do all the work. No gelatin, no artificial anything, just berries at their peak.
Pro Tips
- Use the ripest, most fragrant strawberries you can find. Underripe berries won’t give you enough sweetness or juice in the puree.
- Whisk the tapioca sauce smooth after each microwave interval. Lumps now mean lumps forever.
- Chill for at least two hours before slicing. The tapioca glaze needs time to set up properly or you’ll get a soupy slice.
Ingredients
Directions
Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell).
Purée 1½ cups berries in blender or food processor.
Combine sugar and tapioca, blending well with a fork.
Stir into puréed berries.
Add ½ c. water; blending well. Microwave on HIGH for 2 minutes.
Then stir with fork or wire whisk. Microwave 2 more minutes or until thick.
Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell.
Spoon or pour sauce over fresh strawberries .
Chill and serve with whipped cream.
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