Strawberry Cream Pie

This recipe came from last month's Domino magazin although I made some modifications. I brought it to book club last week and it was a hit. Very flavorful but light. I'll be making it again soon!

Strawberry Cream Pie

2 lb strawberries, reserve 3 for garnish, hull the rest
3 T lemon juice
1 ¼ cup milk
6 T Cornstarch
¾ c. sugar

Graham cracker pie shell (the bigger one)

2 cups whipping cream
2 T confectioner sugar

Puree the strawberries (not the reserved ones!) in a blender or food processor with the lemon juice. Combine cold milk, cornstarch and sugar in saucepan. Whisk until well blended and sugar is dissolved. Stir in pureed strawberries. Cook over med-high heat for 6-7 minutes until bubbly and thick. Pour into pie shell and let cool completely on counter. Cover and refrigerate overnight.

Before serving, whip cream with sugar until stiff. Spread over pie and garnish with remaining strawberries (you can slice them or chop them, whatever you feel like.) Be sure to keep refrigerated until serving. It gets soft quickly.