So, I asked my son if he wanted strawberries because they are in season and on sale at the supermarket. He said no, we don’t eat them fast enough, and they go bad. I told him I would make some kind of dessert, and bought not one, but two containers of lovely red, ripe strawberries.
When you are going to buy strawberries, check them carefully. Thoroughly look them over, especially on the bottom, where an errant bruised one is oozing fluid and making the others near it go bad. Also check that their top part of the fruit is red, not pale green. If it’s pale green, the fruit is not ripe and will be tasteless.
After you get your berries home, unless you intend to eat them immediately, just put them in the refrigerator. Do not wash them! When you wash them, they will go bad quickly. If you must wash them, then let them dry in a single layer on a paper towel on a sheet pan, before putting them in the refrigerator.
You will enjoy this pie. You can buy a pre-made graham cracker crust, or you can make one yourself. I have a container of graham crumbs, so I make mine. I will put the recipe for the graham crust in as well.
- 1 1/4 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted (1 stick)
- 1/4 cup sugar
- 1 can (10 oz) Sweetened Condensed Milk
- 1/4 cup Lemon Juice
- 1 teaspoon Balsamic Vinegar
- 4 cups Strawberries sliced
- 1 cup Whipping cream
- 2 tablespoon Sugar
- 1/2 teaspoon Vanilla extract
- Preheat the oven to 350. Prepare the pie crust by combining all the crust ingredients together, then turning them into a pie plate. Use the back of a measuring cup, or a glass to flatten and evenly distribute the crust. Bake the crust in the preheated oven for 8 minutes, remove and set aside to cool completely.
- To make the filling, combine the lemon juice, vinegar and condensed milk, stir til thickened, a few minutes. Put the strawberries in with the milk mixture and toss completely. Fold that into the pie shell.
- Refrigerate at least one hour. Put the bowl you are going to make the whipped cream in the refrigerator at the same time.
- To make the topping, have ready a chilled bowl. Put the cream in the bowl and start beating it. Add the sugar and vanilla and continue beating until stiff peaks form.
- Spread the whipped cream on top of the pie and serve immediately. Refrigerate left overs, if you are lucky enough to have any.