Does anybody want to explain to me why I have to wear a jacket in May. With pants. And Uggs. This is slightly ridiculous. Lets protest. I mean come on mother nature, I know we burn crazy amounts of fossil fuels and create tons of pollution but can you give us a break here. What’s up with this global warming nonsense?? Because of you green isn’t a color anymore. It’s like an adjective. Like I’m going green today by using a re-usable water bottle. I have very much respect for you but please, just please make it warm and sunny .
Anyways on a completely different note, I had this strawberry pie in Key West about a month ago. I’ve never had strawberry pie before. Maaaaan, was I deprived. When I got home, I searched like a mad woman to find a recipe like it. Not an easy task, my friends. There are tons of strawberry pie recipes out there with this jelly-looking stuff on top. That was not what I was looking for. This pie, it was light, fluffy and so summery. And then once you bit through that, you got to the crust. That, I don’t think I will be able to replicate. It was this thick, chocolatey graham cracker crust. I can honestly say I’ve never had anything like it.
Now, a month later, I have completed my mission on the strawberry pie. My mom joined me in the adventure and we tackled the recipe like pros. Actually, it was super easy. This pie was super light and refreshing. I love the combination of the smooth whipped topping meeting the crunch of the graham cracker crust. The hardest thing could be the slicing of the strawberries. I think you can handle that.
Strawberry Cream Pie
1 8 oz. container whipped topping, divided
1 1/2 c. straberries, sliced and sweetened
1/4 c. white sugar
1 graham cracker crust
- Slice your strawberries until you’ve got about a cup and half. Once they’re all sliced, place them in a bowl with the sugar and toss to coat. Then, take about half of the whipped topping and fold it into the sweetened strawberries. Spread the mixture into the prepared graham cracker crust.
- Place the pie in the fidge to set for about a half hour. Spread the other half of the whipped topping on top of the pie. A thin layer will be plenty sweet for this pie.
- Refrigerate for a half hour before eating. Keep leftovers in fridge.