Winter Sunday Strawberry Pie

Winter Sunday Strawberry Pie


  • 1 sleeve (1/3 box) graham crackers, finely crushed
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, melted


  • 2 pounds fresh or frozen and thawed strawberries, hulled and quartered
  • 1/2 cup granulated sugar
  • 1/4 cup minute tapioca
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla
  • softly whipped cream, for serving

Preheat the oven to 325.  Combine the crushed graham crackers, salt and melted butter until moist, and press into a deep-dish pie pan.  Bake for 10 minutes.

In a large stockpot, combine the strawberries, sugar, tapioca, lemon juice, butter, cinnamon and nutmeg.  Bring to a boil over medium heat, stirring frequently; this will take about 15 minutes and the juices will begin to thicken.  Reduce heat to medium low and continue to cook, stirring constantly, for about 10 more minutes, until the tapioca appears translucent.  Remove from the heat and stir in the vanilla.

Pour the filling into the crust and refrigerate until well chilled and set, at least 4-6 hours, before serving with dollops of freshly whipped cream.  The pie will be good for 2-3 days, before the crust will start to get a little soggy.

Yields 8 servings

Recipe from Curly Girl Kitchen