- Crust:
- cooking spray
- 9 graham crackers, crushed
- 1/3 cup butter, melted
- 1/3 cup white sugar
- 2 teaspoons shortening, softened
- 1/2 teaspoon ground cinnamon
- Filling:
- 1 1/2 cups heavy whipping cream
- 6 tablespoons confectioners' sugar
- 1 tablespoon vanilla extract
- 1 pound fresh strawberries, sliced
- 2 tablespoons strawberry syrup, or to taste
- Place a large metal bowl and beaters from an electric mixer in the freezer.
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan with cooking spray.
- Mix crushed graham crackers, butter, white sugar, shortening, and cinnamon in a bowl until well blended. Press into the prepared pan to make crust.
- Bake crust in the preheated oven until set, about 7 minutes. Let cool, about 5 minutes. Refrigerate for 10 minutes. Transfer to the freezer and chill until cool to the touch.
- Beat heavy cream in chilled bowl with an electric mixer on high speed until soft peaks form. Beat in confectioners' sugar 1 tablespoon at a time. Add vanilla extract; continue to beat until stiff peaks form.
- Arrange 1 layer of strawberries over chilled crust. Add 1 layer of whipped cream. Repeat with a second layer of strawberries and whipped cream. Top with remaining strawberries. Drizzle strawberry syrup on top.
- Refrigerate pie until set, about 1 hour. Cut into 9 pieces before serving.
10/13/2019
recipepes.com
scrumptious strawberry pie bars, recipe
PT15M
PT1H
5
455 calories
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