Ingredients

Graham Cracker Crust
• 1 package graham crackers—about 1/3 of a pound box
• ¼ teaspoon nutmeg
• 5 tablespoons butter
• 2 tablespoons sugar
Glaze for Strawberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• Dash salt
• 2 pounds strawberries, divided
• 1 tablespoon lemon juice
• 1 cup pineapple juice

Instructions

Graham Cracker Crust
1. Break graham crackers into the food processor. Pulse until they are small granules. Pour into a large pie dish.
2. Slightly melt butter in the microwave. Set aside.
3. Add 2 tablespoons granulated sugar and nutmeg to graham cracker crumbs.
4. With a fork, mix all ingredients together.
5. Press with your fingers the mixture against the sides and bottom of the pie dish.
6. Bake at 375 degrees for 7 minutes. Cool.
Glaze for Strawberries
7. In a large saucepan, combine ¾ cup sugar, cornstarch and salt. Stir to mix thoroughly.
8. Wash, hull and slice 5-6 large strawberries. Put in food processor and pulse until pieces are very small.
9. To the saucepan, add processed strawberries, lemon juice and pineapple juice.
10. Over medium heat bring to a boil while stirring constantly.
11. Turn heat to low and stir while mixture simmers and thickens—for about 10 minutes. Remove from heat and set glaze mixture aside to cool.
12. Wash, hull and slice remaining strawberries. Place in the cooled graham cracker crust.
13. Pour cooled glaze mixture over the strawberries. Refrigerate for two hours. Serve with whipped heavy cream.