2quartsabout 5 cups fresh strawberries,, hulled and thinly sliced
To make the crust:
Preheat oven to 350 degrees F. In a food processor, combine graham crackers and sugar. Pulse until finely ground.
Add butter and pulse until crumbs are moistened. Press the mixture into the bottom and up the side of a 9-inch pie plate.
Bake until crust is lightly browned, about 10 to 12 minutes. Transfer to a wire rack to cool completely.
To make the strawberry filling:
While pie crust is cooling, in a medium saucepan combine 2 cups strawberries, strawberry preserves, water, sugar, cornstarch and salt. Bring to a boil; reduce heat to simmer.
Using a fork or potato masher, gently mash strawberries. Cook, stirring frequently, until sauce thickens, about 4 to 5 minutes. Remove from heat and let cool slightly. Stir in remaining strawberries.
Pour strawberry mixture over cooled pie crust. Refrigerate until set, at least 4 hours or overnight.
For the whipped cream:
In the bowl of an electric mixer fitted with the whisk attachment, beat cream until soft peaks form. Add confectioners' sugar and beat until combined. Spread whipped cream over pie, garnish with a few additional berries. Serve immediately.
SUBSTITITIONSYou may use a ready made graham cracker pie crust instead of the homemade version in this recipe.STORING & FREEZINGStoring: This strawberry pie can be left out to serve, but it needs to stay in the refrigerator where it will stay fresh for 4-5 days. Freezing: Because this pie uses fresh strawberries that have a high water content, it will not hold up well in the freezer. Freezing is not recommended. This recipe is adapted from Martha Stewart's Strawberry Ice Box Pie.