Strawberry Rhubarb Summer Pie
If summer came in a pie
When it comes to the battle royale of Pie v Cake, pie wins 9 out of 10 times in my books, and this newest contender gives a total one-two flavour punch of everything that’s great about summer. Whipped topping and a graham cracker crust. Strawberries and rhubarb fresh from the garden.
This recipe is made even easier because it’s so bloody easy to make — don’t get me wrong, I love recipes from scratch, but sometimes cutting corners here and there makes the result even sweeter. — CFG
Ingredients
1 can of strawberry rhubarb pie filling
1/2 cup fresh (or thawed from frozen) rhubarb, cut into 1/2” - 1” pieces
1 1/2 cups of crushed graham cracker crumbs
1/3 cup of butter, melted
1 package of instant strawberry mousse (Dr Oetker’s is my preference)
1 cup milk
1 1/2 cups of frozen whipped topping
~2tbsp of freeze dried strawberries, ground (optional, for topping)
Directions
Preheat oven to 350F.
Place 1 1/2 cups of crushed graham crumbs into a 9” pie plate. Add in 1/3 cup of melted butter and mix together thoroughly. Firmly press the crumbs into the shape of the pan.
Pour in 1 can of strawberry rhubarb pie filling and spread out evenly. Sprinkle 1/3 cup of rhubarb on top of the filling and lightly press the rhubarb into the pie filling.
Place in oven and bake for 15 - 25 minutes, or until graham crust edges are golden and rhubarb pieces can easily be poked with a fork.
Remove from oven and allow to cool.
While pie is cooling, prepare the strawberry mousse according to package instructions. (1 cup of milk mixed in with package contents, blend with hand mixer for 1 minute on low, then 4 minutes on high.)
Cover the mixture and transfer bowl to the fridge. Allow to set for 15-20 minutes.
Remove mousse from fridge and add in 1 1/2 cups of whipped topping (thawed if frozen). Blend together with hand mixer on low until thoroughly incorporated.
Pour the mousse/whipped topping onto the cooled pie, and spread out evenly. Transfer the pie to the fridge and allow to chill for 1-2 hours before serving.
About 30 minutes before serving: using a mortar and pestle, grind up about 2 tbsp of freeze dried strawberries and sprinkle the powder on top.
Keep pie in fridge until ready to serve — enjoy!
