Recipe courtesy of Emeril Lagasse
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Yield:
one 9-inch pie
Level:
Easy

Ingredients

  • 1 cup graham cracker crumbs
  • 4 tablespoons (1/2 stick) butter, melted
  • 5 cups strawberries, rinsed, hulled, and halved
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 1 tablespoon water
  • 3 tablespoons brandy

Directions

Preheat the oven to 375 degrees F. In a mixing bowl, combine the crumbs and butter together. Press the mixture against the bottom and sides of a 9 inch pan to form a crust. Bake until golden and crisp, 7 to 8 minutes. Remove from the oven and cool completely on a rack. In a sauce pan, combine the berries, sugar, and vanilla. Stir over medium heat. until the sugar dissolves. Combine the cornstarch with the water and brandy in a cup and add to the berry mixture. Cook, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from the heat and cool. Pour into the pie crust. Cover and refrigerate for a least 6 hours, or until the filling sets.

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