Gramercy Tavern Fresh Strawberry Pie

Gramercy Tavern Restaurant Recipe

3/4 cup plus 1 tablespoon sugar
1/4 cup cornstarch
1/8 teaspoon salt
3 cups hulled and quartered strawberries, plus 4 1/2 cups (cut very large berries into eighths and leave very small ones whole, about 3 pounds of berries total)
1 1/8 cups finely ground graham crackers (about 9 crackers)
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup heavy cream, lightly whipped

In a medium saucepan,  whisk together 3/4  cup of sugar,  the cornstarch, and the salt, then whisk in 3/4  cup of cold water.  Add 3 cups of the strawberries and roughly mash the fruit with the end of the whisk. (Depending on the firmness of the berries, it may be easier to use a potato masher or large fork.)  Bring the mixture to a boil over medium heat, whisking constantly and further mashing the strawberries until they are broken down (clumps of berries are okay).  Boil for a full minute, whisking constantly.  Transfer the strawberry mixture to a large bowl and let cool to room temperature.

Meanwhile, make the crust. In a large bowl, stir together the graham crackers, the remaining 1 tablespoon of sugar, and the melted butter until the crumbs are evenly moistened.  Very lightly press the crumbs into your mold,  starting with the sides and then covering the bottom.

When strawberry mixture is at room temperature, gently stir in the remaining 4 1/2 cup of strawberries, then spoon the filling into the graham cracker crust. Refrigerate for at least 2 hours or up to 2 days. Serve with whipped cream.