Ingredients
1 (9-inch) prepared chocolate crumb piecrust found in baking aisle, or a pre-baked piecrust of your choice
Filling:
4 generous cups sliced fresh strawberries
1/2 cup GOLDEN BLOSSOM HONEY
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Topping:
1 pint heavy whipping cream
2 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Filling:
Place half of the sliced strawberries in a medium saucepan. Using a potato masher, mash strawberries until chunky.
In a small bowl whisk together honey, corn starch and lemon juice until cornstarch has dissolved. Add to mashed berries and bring mixture to a slow boil, stirring constantly. Cook until mixture thickens, about 2 minutes. Remove from heat and cool to room temperature.
Thickly slice remaining strawberries. Gently stir into thickened sauce. Spoon into piecrust and refrigerate at least 2 hours and up to 6 hours.
Topping:
When ready to serve, whip cream with an electric mixer until soft peaks form. With mixer running slowly drizzle in honey and continue to beat until stiff peaks form. Slice pie and top with a large dollop of whipped cream.
Serves: 6-8
Place half of the sliced strawberries in a medium saucepan. Using a potato masher, mash strawberries until chunky.
In a small bowl whisk together honey, corn starch and lemon juice until cornstarch has dissolved. Add to mashed berries and bring mixture to a slow boil, stirring constantly. Cook until mixture thickens, about 2 minutes. Remove from heat and cool to room temperature.
Thickly slice remaining strawberries. Gently stir into thickened sauce. Spoon into piecrust and refrigerate at least 2 hours and up to 6 hours.
Topping:
When ready to serve, whip cream with an electric mixer until soft peaks form. With mixer running slowly drizzle in honey and continue to beat until stiff peaks form. Slice pie and top with a large dollop of whipped cream.
Serves: 6-8
