Claire's No-Bake Strawberry Pie

Fresh NC strawberry pie

(updated from blog post)

Crust:

1 sleeve graham crackers, crushed

1/​4 cup wheat germ

cup butter (can substitute a heavy 1/​3 cup coconut oil)

1/​4 cup sugar



Filling:

1/​4 cup pure maple syrup

1 (8 oz) package cream cheese

5 cups of sliced fresh strawberries (Reserve 1 cup. Can sub other in-season berries)

Juice of 1/​2 lemon

1/​4 cup sugar

2 tblspns cornstarch mixed with 2 tblspns water

Mix the crust ingredients with a fork in a large bowl (or pulse in cuisinart). Pat crust down into a pie plate. Blend the maple syrup and cream cheese until smooth and pour over the crust. Chill for about an hour in the fridge while preparing strawberries.

Reserve about a cup of strawberries, and place remaining 4 cups into a pot with the lemon juice and sugar. Cook on med or med-low for about 10 minutes and bring to boil. Quickly mix in the water-cornstarch mix until it thickens. Take the pot off the stove and cool to room temperature.

Spread the reserved cup of uncooked strawberries on top of the cream cheese and then pour the cooked berry mix on top. Chill at least an hour (can be made a day ahead of serving.) Serve with whipped cream.