Strawberries and Cream Pie
Course : Pies
Serves: 6


1 quart fresh strawberries -- washed and hulled
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon fresh lemon juice
1 teaspoon nutmeg
1 drops red food coloring
1 cup heavy cream
2 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract
1 crust prepared 9-inch graham cracker pie crust


1. Crush enough strawberries to measure 1 cup; reserve remaining berries. 2. Combine sugar and cornstarch in saucepan; add crushed berries and water. 3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute. 4. Stir in lemon juice; add red food coloring as needed. 5. Cover and cool to lukewarm. 6. Beat cream and confectioners' sugar together until cream is stiff; stir in vanilla. 7. Layer 1/2 whipped cream into bottom of crust; sprinkle with nutmeg. 8. Add reserved hulled berries and top with cooled glaze. 9. Top with remaining whipped cream, placing several tablespoonfuls in a circle; chill 2 hours or longe