Strawberry Shortbread Delight Pie

1. Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a food processor, blend the shortbread cookies until fine crumbs form. Transfer these crumbs to a medium mixing bowl and add the granulated sugar, flour, and kosher salt. Mix until combined. Pour in the melted butter and stir until all the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a standard 9-inch pie plate. Bake the crust for about 15-20 minutes, or until it turns a golden brown and feels set. Once done, let it cool completely.

2. Prepare the Filling

While the crust is cooling, take your hulled strawberries and cut them in half. Transfer half of them to a large bowl and use a potato masher to crush them lightly. Set these aside. In a small saucepan, combine the granulated sugar, strawberry preserves, cornstarch, and a pinch of kosher salt. Add the crushed strawberries and their juices, along with the fresh lemon juice and a little water if needed to make it easier to mix. Bring this mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, let it cook for an additional 2 minutes until it thickens nicely. Remove from heat and let it cool slightly.

3. Assemble the Pie

Take the remaining whole strawberries and gently fold them into the cooled strawberry mixture. Pour this combined mixture into the prepared crust, spreading it out evenly. Tap the pie plate gently on the counter to help the filling settle. Place the pie in the fridge to set for at least 4 hours, allowing the filling to firm up properly.

4. Finish and Serve

Just before serving, whip the cold heavy cream with the confectioners’ sugar and vanilla extract (if using) until soft peaks form. Top the pie with this freshly whipped cream. Slice and serve immediately, enjoying the delightful combination of sweet strawberries and buttery shortbread.