Fresh Strawberry Pie with Greek Yogurt Whipped Cream

Ingredients

• •1 pie crust, store-bought 9-inch, unbaked
• •2 lbs strawberries, fresh, hulled and halved
• •3/4 cup sugar, granulated
• •3 tbsp cornstarch
• •1 tbsp lemon juice, fresh
• •1 cup whipped cream
• •1/2 cup Greek yogurt, plain

Directions

1. 1Preheat oven to 425°F. Fit pie crust into a 9-inch pie dish and crimp edges.
2. 2Line crust with parchment and dried beans; blind bake 15 minutes until edges are golden.
3. 3Remove weights and bake 5 more minutes until bottom is set. Cool completely.
4. 4Mash 1 cup strawberries in a saucepan with sugar, cornstarch, lemon juice, and 1/2 cup water.
5. 5Cook over medium heat, stirring constantly, until mixture thickens and turns glossy, about 5 minutes.
6. 6Cool glaze 15 minutes, then fold in remaining fresh strawberry halves gently.
7. 7Pour strawberry filling into cooled crust and refrigerate at least 45 minutes until set.
8. 8Fold Greek yogurt into whipped cream; dollop over each slice when serving.

💡 Pat strawberries dry before folding into the glaze — excess moisture will make the filling runny and prevent it from setting properly.

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