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Recipe Ingredients


  • 1 (10 to 12-oz. package shortbread cookies, crushed to make 2 cups
  • 1/3 cup Land O Lakes® Butter, melted


  • 32 oz. (6 cups) fresh strawberries, hulled, cut in half
  • 1 cup sugar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt


  • Land O Lakes® Heavy Whipping Cream

Recipe Directions

  1. Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 8 minutes. Cool completely.
  2. Place 1 cup strawberries in mini food processor bowl fitted with metal blade; process until pureed. Pour into 2-cup glass measuring cup; add water to equal 1 cup. Combine sugar and cornstarch in 2-quart saucepan. Stir in pureed strawberry mixture. Cook over medium heat, stirring constantly, 5-10 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; remove from heat. Stir in vanilla and salt. Cool 10 minutes.
  3. Place remaining strawberries into large bowl. Pour cooked strawberry mixture over strawberries; toss lightly to coat. Pour strawberry filling into cooled pie crust. Refrigerate at least 3 hours or until mixture is set.
  4. Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
  5. Garnish pie with whipped cream. Store refrigerated.