Whipped Strawberry Pie
Have you ever turned a problem into something amazing? Recently I discovered gallons (yes, gallons) of frozen strawberries in the basement freezer—preserved from the 2015 harvest. I panicked at first, then turned them into Whipped Strawberry Pie (Strawberry Silk Pie per my husband). It was the hit of Mother’s Day brunch!
A slice of whipped strawberry pie
As a dedicated locavore, I try to preserve lots (LOTS) of fruit to get through the long Wisconsin winter. This year I think I overdid it. When my self-declared fruititarian daughter went off to college, the household smoothie consumption took a big hit. You can guess the rest…
Whipped Strawberry Pie
This pie did take a little experimentation to get just right. First try, without gelatin, was a bit soft. Second try, I added the gelatin to the berries and it clumped (and whipped strawberry pie with gummy clumps is not nice). A little more manipulation of technique, quantities and sweetness and we had a winner.
Decorated Whipped Strawberry Pie
But even the early failures attempts were tasty, and I am almost sad to have succeeded. With my strawberry supply almost depleted, now I can’t wait for the new harvest!
Because I am definitely doing this again, here is a step by step guide:
Puree the berries and granulated sugar. 
Whip cream, sugar and vanilla until mostly thickened.
Combine gelatin and cool water in small saucepan. Let stand until thick, about 5 minutes. Place over low heat, stirring until gelatin dissolves (it will be clear when dissolved).
Stir gelatin over heat until dissolved. (You can still see some little beads in this so it needs more time.)
Remove from heat and cool just slightly (a minute or two), but do not let it solidify.While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. 
Fold in pureed berries. 
Pour into graham cracker crust and smooth the top. 
Decorate with fresh strawberries and whipped cream if desired.
Decoration design 2 for whipped strawberry pie
The strawberry glut is over, but I can’t say my problems have ended. I preserved a lot of fruit last fall–and my apple supplies are even larger! Anyone have ideas for (gallons of) frozen apple slices?
- 8 oz fresh or frozen strawberries (about 2 cups berries/1 cup puree)
- ¼ cup granulated sugar
- 2 t unflavored gelatin powder
- 3 T cool water
- 1 3/4 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 regular graham cracker crust (packaged or homemade)
- Optional whipped cream, fresh strawberries for decorating
- Puree the berries and granulated sugar.
- Whip cream, sugar and vanilla until slightly thickened.
- Combine gelatin and cool water in small saucepan. Let stand until thick, about 5 minutes. Place over low heat, stirring constantly just until gelatin dissolves (it will be clear when dissolved). Remove from heat and cool just slightly, but do not let it solidify.
- While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
- Fold in pureed berries then pour into graham cracker crust and smooth the top. Decorate with fresh strawberries and whipped cream (see note) if desired.
- Pie can be eaten immediately but will thicken more if refrigerated for a few hours or overnight.
- Pie can be made 1-2 days ahead of time. If you would also like to decorate ahead of time, you can use stabiliized whipped cream which will hold up a couple days.
This recipe is a winner! It is light, not overly sweet, plenty of strawberry flavor, and easy to prepare. Your efforts paid off.
Thank you!
I’m so glad you enjoyed it! It’s a big family favorite–in fact, my youngest just asked for this instead of a birthday cake!
Just wondering, i just made 2 of these and they were not very thick when i put them in the crusts. Will they thicken in the fridge?
Yes, they will thicken some as they cool–kind of like jello sets. A lot of the thickness comes from the whipped cream though, so if they are really floppy, the cream may not have been whipped enough. But the gelatin should add stiffness–plus lasting power so this will keep longer than a day as it sets. Good luck with your dessert.
Inger – first, this is absolutely beautiful. Second, I bet it tastes amazing! And third, I love the evolution of your technique. Can’t wait to make this.
Gallons? Really Inger? Oh how I wish I would find gallons of harvested strawberries in the freezer:( I am waiting patiently (impatiently) for Strawberry season to arrive.
Your Whipped Strawberry Pie looks amazing! I congratulate you on your patience for getting it just right!
Thanks so much for sharing, Inger…
I really want to try this- looks fantastic!
This reminds me of a jello / cool whip pie I used to make back in the day. Looking forward to trying a real food version when strawberry season resumes (December-April here).
oh, i’d say you’ve definitely achieved the perfect strawberry pie, if your photos are any indication! that texture looks amazing! i LOVE strawberry season. 🙂
Wow what lovely and delicious Inger !!
Love it. Delicious!