Ingredients
1 (9-inch) pie dough round
¼ cup white chocolate chips
6 ½ cups fresh strawberries, washed and sliced
1 cup granulated sugar
1 teaspoon vanilla
3 ½ tablespoons cornstarch
½ cup water
1 ½ tablespoons lemon juice.
Preparation
Fit dough round to a 9-inch pie dish and crimp edges. Bake according to directions on package, then allow pie shell to fully cool.
Add 2 1/2 cups of the strawberries to a small bowl and mash them with a fork until they are a jam-like consistency.
Add mashed strawberries, sugar, water, lemon juice, and cornstarch to a small saucepan and stir to combine.
Bring the mixture to a boil over medium heat and let simmer for 4-5 minutes, or until mixture is very thick. Stir in vanilla and set aside to fully cool.
In a small bowl, microwave the white chocolate chips for 30-45 seconds, or until fully melted.
While filling cools, spoon the melted chips onto the bottom of the cooled pie shell and spread into an even layer. Let cool.
Stir the remaining strawberries into the cooked filling and transfer to the prepared pie shell.
Refrigerate pie for 6-8 hours or overnight to fully set.
Serve chilled with whipped cream.
