Memorial Day is the unofficial start to summertime and whether you’re grilling out or going out this weekend, I hope you’ll make this delicious strawberry pie for dessert. Strawberries are in season through early July, and while they’re at their peak, we should take advantage of this juicy, sweet fruit and use it in as many ways as we can in the kitchen.

I love this dessert because while it’s decadent, it’s also light. The crust is made with crumbled shortbread cookies, and the simple filling is packed with perfectly ripened summertime strawberries, a few tablespoons of strawberry jam to ramp up the flavor, a squeeze of fresh lemon juice to brighten and a bit of cornstarch to thicken. 

Once the pie has set, it gets topped with Chantilly cream—freshly sweetened whipped cream, flavored with vanilla—and all is right with the world. This strawberry pie can be enjoyed after dinner, with a cup of coffee for breakfast or anytime you have a sweet tooth.

As we enjoy such simple pleasures as these and our hard-won freedoms, may we remember all who gave their lives in service to our great nation, and honor their legacy and sacrifice with the sincerest reverence and utmost respect. “Home of the free, because of the brave.” - Unknown

Rebekah Faulk Lingenfelser is a private chef and the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. 

Fresh Strawberry Pie

Recipe Courtesy of New York Times Cooking

For the crust

• 10 2/3 ounces shortbread cookies (two 5 1/3-ounce packages)

• 3 tablespoons granulated sugar

• 1 tablespoon all-purpose flour

• ¼ teaspoon kosher salt

• ¼ cup unsalted butter, melted

For the filling

• 2 1/2 pounds strawberries (about 8 to 10 cups), hulled

• 1/3 cup granulated sugar

• 3 tablespoons strawberry preserves

• 1/4 cup cornstarch

• Pinch of kosher salt

• 1 tablespoon fresh lemon juice

For the topping

• 1 cup cold heavy cream

• 1 tablespoon confectioners’ sugar

• 1/2 teaspoon pure vanilla extract (optional)

Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.

Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.

Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.

Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.