Strawberry Cream Pie

This is one of the best recipes I have ever made from a magazine. Definately the best dessert. Perfect for the summer as it is no bake. It comes from June/July 2008 Domino Magazine. Alas, since the mag went kaput there is not picture.

I advise using a food processor for crushing graham crackers. I decided to use my morter and pestle, received as a wedding gift, to crush the graham crackers. Mistake! It took like all night and was quite a frustrating experience!!

Serves 6 to 8

2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved.
1 1/4 cups milk
3/4 cup sugar
5 tbsp. cornstarch
3 tbsp freshly squeezed lemon juice (from 1 lemon)
2 1/2 cups graham-cracker crumbs
10 tbsp. unsalted butter, melted
1 cup heavy cream
1 tbsp. confectioners' sugar

Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10"x 1 1/2"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of the spoon , press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerated overnight. Just before service, plae heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.