No Bake Strawberry Pie

March 14, 2017 By Leave a Comment

It’s a snow day today and National Pie Day!

Translation: stay in to make your favorite pie.  Naturally, I made our favorite No Bake Strawberry Raspberry Pie.  Note, we usually use rhubarb but since it’s not in season, we happily substituted with raspberries.

Since snow days are synonymous with lazy days in my family, I knew we’d want to enjoy a pie without having to put in all of the effort of actually baking a pie.
After all, NO BAKE MEANS NO HEAT and NO HASSLES!

I was so happy to have found the ready-made graham cracker crust when I was storm shopping yesterday at my local market.

After simply boiling the berries and sugars and letting it sit for about 2 ½ hours in the fridge, the filling had perfectly gelled and we delightfully squirted on some whipped cream and shaved chocolate.

You must know that the pie is super sweet (you can offset the sugar by using stevia or another sugar substitute if you’d like).

But, you’re looking for sweet without the heat, this No Bake Strawberry-Raspberry Pie is a winner!  It’s too easy to pass up.

Enjoy.

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No Bake Strawberry/Raspberry Pie
Author: 
Cuisine: dessert
 
No bake means no hassles for this tasty, SWEET dessert pie.
Ingredients
  • ¼ cup cornstarch
  • ¾ cup water
  • ¾ cup sugar
  • 2 cups raspberries
  • 2 cups hulled strawberries
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 prepared 9″ pie crust
Instructions
  1. Combine the cornstarch and ¼ cup of the water in a small bowl and stir until the mixture is combined.
  2. Combine the sugar, raspberries and the remaining ½ cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the raspberries until they are falling apart, about 4 to 6 minutes.
  3. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat, until the mixture is thickened.
  4. Cook an additional 2 minutes. Remove the pot from the heat and stir in the strawberries, butter, and vanilla.
  5. Scrape the mixture into the prepared crust.
  6. Cover the pie and refrigerate until the filling is completely gelled, at least 3 hours (time will vary).
  7. Serve with a whipped topping and enjoy!

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