Strawberry Cream Pie

I stumbled upon this recipe while wandering around Pinterest and I'll tell you what: it was amazing! Not only is it super easy to make, but it's such a refreshing and light dessert.

Recipe

Crust:

10 Tablespoons softened butter

1/3 cup powdered sugar

1 1/4 cups flour

1 teaspoon vanilla

Filling:

16 oz fresh strawberries

2 Tablespoons lemon juice

3/4 to 1 cup sugar (depending on the sweetness of your strawberries)

1/3 cup cold water

2 packets of gelatin (1/4 oz each)

2 cups (1 pint) whipping cream

strawberries to garnish

Directions:

• Preheat oven to 350° F
• Lightly grease a 9" springform pan.
• Mix crust ingredients and press into pan and poke with a fork
• Bake for 10  minutes and then reduce heat to 300°F and continue baking 15 to 20 minutes or until golden brown.
• Remove from oven and cool completely.
• Hull the strawberries and place into food processor with lemon juice and sugar.
• Put water into a microwave safe bowl and add gelatin. Stir to combine.
• Heat gelatin gently in microwave until it dissolves completely and liquefies.
• Add gelatin to strawberries and process until pureed.
• Refrigerate until it thickens enough to mound on spoon, stirring every 15 minutes--should take around 45 minutes.
• With a stand mixer or hand mixer, whip cream until stiff  and then fold strawberry mixture in. 
• Spoon into crust and smooth the top. Garnish as desired and refrigerate a few hours before serving.