Fresh Strawberry Pie

 From Michael Symon and this would be fabulous but we are a party of 2 -so I made it with 1/4 of everything and deconstructed it  --so good so fabulous. Placed the graham cracker mixture on a shee pan 400 degrees for 10 minutes. Let it cool and then when I assembled I put down crust mixture- then strawberries- then crust mixture - whipped cream - crust mixture -- fabulous. Best hint I can give is read through all the instructions prior to starting!!

Crust: 

1 cup graham cracker crumbs 

3 tablespoons sugar 

2 tablespoon all-purpose flour 

1/2 teaspoon kosher salt 

1/4 cup (4 tablespoons) unsalted butter, melted

Filling: 

2 1/2 pounds fresh strawberries (8 to 10 cups), quartered 

1/3 cup sugar 

1/4 cup cornstarch 

2 tablespoons your favorite strawberry preserves 

Pinch of kosher salt 

Juice of 1 lemon 

Topping:  

1 cup heavy cream, cold 

1 tablespoon confectioners’ sugar 

1 teaspoon vanilla extract

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. 

For the crust: To a medium mixing bowl, add the graham cracker crumbs, sugar, flour and salt. Add the melted butter and mix to combine. This mixture will resemble wet sand. Pour into a 9-inch pie plate and press the crumbs into an even layer on the bottom and up the sides of the plate. Use the back of a dry measuring cup here. Place on the indirect heat side of the grill, close the grill and bake until golden brown and set, 15 to 20 minutes. Remove from the grill to cool completely. 

For the filling: Place 2 cups of the strawberries into a small saucepan and crush with a potato masher. Add the sugar, cornstarch, strawberry preserves and salt. Mix to combine and place on the direct heat side of the grill to bring to a gentle simmer, stirring constantly, 1 to 2 minutes. Remove from the heat. Add the remaining strawberries and the lemon juice. Stir to combine. Transfer the strawberry filling to the prepared crust and gently tap it down into an even layer. Let set in the fridge for at least 4 hours or overnight. 

For the topping: Before serving, whip the heavy cream, confectioners’ sugar and vanilla to soft peaks. Top the pie with a mound of whipped cream. Slice into 6 pieces and serve.