No-Bake Strawberry Cream Pie

Ingredients

• 2 lbs fresh strawberries, tops removed, plus 4 strawberries, reserved (about 4 pints)
• 1 1/4 cups milk
• 3/4 cup sugar
• 5 tablespoons cornstarch
• 3 tablespoons fresh lemon juice (from 1 lemon)
• 2 1/2 cups graham cracker crumbs
• 10 tablespoons unsalted butter, melted
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar

Directions

1. 1

   Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary).

2. 2

   Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat.

3. 3

   Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust.

4. 4

   Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight.

5. 5

   Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.