Strawberry Milk Pie

This pie is an ode to a favorite childhood drink—strawberry milk—with a fresh strawberry twist.

5.0 from 1 reviews
Strawberry Milk Pie
Yields: 1 (9-inch) pie
  • ¾ pound fresh strawberries, chopped
  • ¾ cup sugar
  • 1½ cups heavy whipping cream
  • 1 cup whole milk
  • ⅛ teaspoon kosher salt
  • ⅓ cup cold water
  • 2 teaspoons unflavored gelatin
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • All-Butter Piecrust (recipe follows)
  • Whipped cream and sliced fresh strawberries, to serve
  1. In a medium saucepan, bring strawberries and sugar to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and coats the back of a spoon, about 25 minutes.
  2. Remove from heat; using an immersion blender, purée mixture until smooth. Whisk in cream, milk, and salt. Heat over medium-low heat, whisking frequently, just until mixture begins to steam. (Do not boil.) Remove from heat.
  3. In a small bowl, place ⅓ cup cold water. Sprinkle gelatin over top; let stand for 5 minutes. Whisk gelatin mixture into strawberry mixture until fully dissolved. Whisk in extracts.
  4. Pour strawberry mixture into All-Butter Piecrust. Refrigerate for at least 6 hours or overnight. Top with whipped cream and strawberries before serving.

5.0 from 1 reviews
All-Butter Piecrust
Yields: (9-Inch) Crust
  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed 4 to 6 tablespoons ice water
  • 1 large egg, lightly beaten
  1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Using a fork, stir in 4 tablespoons ice water until a shaggy dough forms. Add remaining ice water, 1 tablespoon at a time, if necessary. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  2. Preheat oven to 400°. Let dough stand at room temperature until slightly softened, about 10 minutes.
  3. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 20 minutes.
  4. Brush edges of dough with egg wash. Place pan on a rimmed baking sheet. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  5. Bake until golden brown, about 25 minutes. Carefully remove paper and weights. Let cool completely.



  1. Thank you for sharing your amazing recipes. I’ve been following you for a long time now, and I have never made any of your recipes and been disappointed. Growing up in CT, your southern twist on familiar dishes is always a turn for the better.


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