I had the best intentions for last week. I really did.
I was going to do a super awesome, all-inclusive post for a 100% vegan Fourth of July cookout. Wouldn’t that have been cool?! I had a plan for a main, a side, I even had your dessert all settled. Plus some chocolate covered fruit kebabs for snacks because duh.
Turns out I was a little overambitious, though. And I also didn’t start planning early enough. Bad combo. You see, once I was finished making everything for the post (in one day–>poor planning) my good photo light was going, and fast.
They turned out horribly. The pictures, I mean. The food was pretty dang good. And I managed to use the grill unsupervised! Those pictures though…
*sigh* At least we had one success that day, right?
In theory, I could have retaken the pictures the next day, but a common occurrence when you leave things until the last minute is that you leave very little room for error. So it ended up that I didn’t have time to redo the shoot. Will I ever learn?
Well, I am happy to inform you that this week I opted for an easy, quick, forgiving, and photogenic recipe that’s perfect for a blogger who has a habit of leaving things until the last minute. Yay!!!
I think you’ll really like it, too. It’s the perfect, refreshing dessert for the height of summer. You probably already have all the ingredients at home, so what are you waiting for??
Unless you also like to wait to do things until the last second… 😉
Fresh Strawberry Pie
10 full rectangular sheets of graham crackers (1 sheet=what you use to make a s’more)
6 tbsp. butter or Earth Balance, melted
1/4 c. brown sugar
5 c. (about 2 lbs) strawberries, some left whole and some halved
2 tbsp. strawberry jam
Whipped coconut cream for serving, optional
1. Make the crust: Preheat oven to 300 degrees F/150 degrees C. Break graham crackers into the body of a food processor and pulse until only fine crumbs remain. (You can also do this by hand by placing the crackers in a tightly sealed plastic bag and hitting them with a rolling pin) Add the melted butter and brown sugar and pulse until combined. Press firmly and evenly into a pie pan. Bake for 10 minutes and then let cool completely on a wire rack.
2. Make the filling: ***The filling can get a bit runny. If you want to make this dessert in advance, I suggest keeping the filling out of the crust until 1 hour before you want to serve it.*** Heat the jam just until it is stirable. Mix together with the strawberries. Scoop filling into cooled crust and refrigerate until ready to serve. Slice and serve as is or with whipped cream, if desired.