- One 9-inch graham cracker crust (or store-bought)
- 1/3 cup cornstarch
- 6 cups hulled, coarsely chopped strawberries, fresh or frozen (about 1½ pounds)
- 1 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons butter
- ½ teaspoon vanilla extract or almond extract
- 1¼ cups heavy cream
- 2 cups fresh strawberries, sliced (about 8 ounces; optional)
- Line a 9-inch pie pan with crust and then pinch edge to form a lip. Bake the crust as directed in the recipe.
- In a small bowl, combine the cornstarch and 1/3 cup cold water. Stir with a spoon to combine them well, dissolving any lumps.
- In a medium saucepan, combine the chopped strawberries, sugar, and salt. Stir to combine the fruit and sugar, and then cook over medium heat until the mixture comes to a gentle boil. Cook, stirring often, until the berries create a pool of sauce, about 5 minutes.
- Stir up the cornstarch-water mixture, and add it to the pan. Cook, stirring often, until the strawberry sauce boils again, thickens up, and the berries are soft, 3 to 4 minutes more.
- Remove from the heat, stir in the butter and vanilla, and set aside to cool to room temperature.
- Beat the cream in a large bowl until it is very thick and luscious, holding its shape in round medium peaks that are not cottony-stiff. Stir in the strawberry jam mixture and gently fold the cream and jam together to make an even, rich mixture.
- Pile the filling into the graham cracker crust and refrigerate for 3 to 4 hours, until very cold and fairly firm. Serve cold, and if you have sliced strawberries, spoon a small pile of them alongside each piece of pie. Refrigerate any remaining pie for up to 1 day.