Of all the tasty dessert destinies you could choose for your juicy, red, ripe strawberries, fresh Strawberry Pie is perhaps the most resplendent of them all.
A jammy, ruby strawberry filling that shines in its buttery shortbread crust, this easy strawberry pie is exactly what we need to make this fine summer week.
Strawberry pie has been an integral part of my summer since childhood, when I grew up eating my Grammy's Strawberry Cream Cheese Pie, a whole strawberry pie with cream cheese in the center.
My family calls it "Strawberry Super Pie" or just "The Pie."
It's exquisite and set my strawberry pie standards high from an early age.
It also takes extra hours to make, not because it is difficult but because each layer needs ample chill time before you can move on to the next.
I adore that pie, but it is a labor of love.
Today's old-fashioned strawberry pie is its low-maintenance bestie.
You are going to want to make it over and over again, as long as fresh strawberries last.
Compared to strawberry pie with cream cheese, it has fewer steps, and thus can be on the end of your fork more quickly.
It skips the classic pie crust in favor of a much simpler crust made with crushed shortbread cookies and melted butter.
It's a baked strawberry pie only if you count cooking the crust. To avoid turning on the oven entirely, you can use this same strawberry filling with a premade graham cracker crust for a no-bake strawberry pie.
No need to mess with an extra layer. The filling is 100% strawberry.
How to Make Strawberry Pie
This easy, old-fashioned strawberry pie is what a girl eats when she wants utter strawberry bliss, for the least amount of effort (for a strawberry dessert when you want something healthier, check out these Strawberry Oatmeal Bars).
Important: this is a strawberry pie without Jell-O.
Not only do strawberries have plenty of pectin to thicken a pie filling on their own without gelatin, but the manufactured taste of strawberry pie with Jell-O will never compare to the bliss of a strawberry pie filling made with strawberries only.
The Ingredients
Strawberries. Sweet, juicy strawberries take center stage in this delicious pie. Their beautiful red color and summery sweetness make this pie a crowd-pleaser. Plus, strawberries are packed with vitamins, fiber, and antioxidants.
Honey. A natural way to sweeten the pie. It tastes fabulous with strawberries too!
Sugar. For sweetness and to help create the ideal consistency for the filling.
Cornstarch. Helps thicken the filling without the need for Jell-O.
Vanilla. Perfectly complements and elevates the strawberry flavor.
Food Coloring. Adding food coloring is 100% optional but necessary for a bright, vibrant red (the pie will be a duller red without coloring but still YUMMY).
Shortbread Crust. A delicious, simple combination of buttery shortbread cookies, sugar, nutmeg, and melted butter. It tastes excellent with the strawberry filling!
Homemade Whipped Cream. An undeniably delicious way to top this scrumptious pie.
The Directions
Make the crust: Blend the cookies, sugar, and nutmeg in a food processor.
Stir the cookie mixture and melted butter together in a bowl.
Press the crust into the bottom and sides of a pie dish.
Bake the crust at 400 degrees F for 8 to 10 minutes. Make the filling: Mash part of the strawberries with honey and water. Separately, mix the sugar and cornstarch together, then add the mixture to the berries. Bring the strawberries to a boil, stirring constantly.
Remove from the heat, then add the vanilla, food coloring, and remaining berries.
Pour the filling into the crust. Let the pie cool, then refrigerate it for at least 4 hours.
Prepare the whipped cream. Serve it over the chilled pie and ENJOY!
Storage Tips
To Store. Cover and refrigerate strawberry pie for up to 3 days. It will soften and loosen as it sits but still taste wonderful.
To Freeze. Freeze leftover pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. The texture of the filling may change after thawing, but it will still taste delicious.
Meal Prep Tip
Up to 1 day in advance, prepare and bake the crust. Cover and store at room temperature until you’re ready to finish the pie. You can also wash and slice the strawberries up to 1 day in advance, refrigerating them until you’re ready to finish the pie.
While we adore this pie with the shortbread cookie crust listed in the recipe, you can swap it out for another crust you enjoy. You could make this pie with my Darn Good Whole Wheat Pie Crust, an all-butter crust, a gluten-free crust, a graham cracker crust (like in my Greek Yogurt Cheesecake), or another type of crust you enjoy.
Why is My Strawberry Pie Runny?
If your strawberry pie seems to be runny, it may need longer to chill. I recommend chilling the pie for at least 4 hours to ensure it has time to set. Another possibility is that the strawberry mixture didn’t boil long enough. Make sure you bring the mixture to a boil for 1 to 2 minutes so it comes together as intended.
Can I Use Store-Bought Whipped Cream Instead of Homemade?
Yes! If you don’t have the time to prepare homemade whipped cream, you can certainly swap in a store-bought kind instead. I also think this pie would taste wonderful with a scoop of vanilla ice cream or even vanilla Greek yogurt.
2(5.3-ounce) packages shortbread cookiesabout 2 cups once pulsed into crumbs
2tablespoonsgranulated sugar
1/8teaspoonground nutmeg
1/3cupunsalted buttermelted
FOR THE STRAWBERRY PIE FILLING:
2poundsfresh strawberriesstems removed and quartered, divided
1/2cuphoney
1/4cupwater
1/4cupgranulated sugar
3tablespoonscornstarch
1teaspoonpure vanilla extract
Red food coloringabout 6-10 drops, depending on your berries; optional for a more vibrant color
FOR THE HOMEMADE WHIPPED CREAM:
1cupheavy whipping cream
1tablespoonpowdered sugar
1teaspoonpure vanilla extract
Instructions
Make the crust: preheat the oven to 400 degrees F. In the bowl of a food processor fitted with a steel blade, place the shortbread cookies, sugar, and nutmeg. Blend until you have fine crumbs.
Transfer the crumbs to a mixing bowl, then pour the melted butter over the top. With a fork, stir to evenly moisten.
Press the crumbs evenly around the bottom and up the sides of a standard 9-inch pie dish (I find the back of a measuring cup the easiest way to do this).
Bake the crust for 8 to 10 minutes, until golden brown and set. Place it on a rack and let cool completely.
Meanwhile, make the filling: Place 1 1/2 cups of the sliced strawberries in a medium saucepan and mash them until they are just a little bit chunky (do not puree). Add the honey and water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to the berries.
Bring the strawberry mixture to a boil over medium-high heat, stirring constantly. Boil and stir until the mixture thickens, about 1 to 2 minutes.
Remove from the heat and stir in the vanilla. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product).
Fold in the remaining strawberries. If desired, add a bit more red food coloring. Immediately pour into the cooled crust. If you like for presentation purposes, use your fingers to gently turn the berries so that their bright red outsides (versus the lighter insides) face outward. Let the pie cool at room temperature for 10 minutes. Transfer to the refrigerator and let chill for at least 4 hours or overnight.
Up to 4 hours before serving, prepare the whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) To serve, spread the whipped cream over the chilled pie, slice, and serve, or allow guests to add whipped cream to individual servings.
Video
Notes
TO STORE: Cover and refrigerate strawberry pie for up to 3 days.
TO FREEZE: Freeze leftover pie in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. The texture of the filling may change after thawing, but it will still taste delicious.
Beef and broccoli is standard-issue fare on just about any Asian takeout menu (ditto for Beef Lo Mein and General Tso Chicken), but the flavor of this recipe is anything but basic.
The beef is tender.
The sauce is rich and savory.
The broccoli, which benefits from a low and slow "bath" in the sauce, is exceptionally appealing.
A true "dump and go" crockpot meal (like my favorite Crock Pot Pepper Steak), 100% of the cooking for this slow cooker beef stir fry recipe happens right in the crockpot.
No pre-browning of the meat on the stove or separate sauce reduction is necessary, and the results are spectacular.
Congrats! You've found the BEST healthy crockpot beef and broccoli recipe.
Recipe Variations
Those in a hurry and looking for an option outside of the slow cooker can check out my Instant Pot Beef and Broccoli. Those looking for a Paleo beef and broccoli or keto beef and broccoli can modify this crockpot recipe or check out my stovetop Healthy Beef and Broccoli.
5 Star Review
“This is the BEST beef and broccoli recipe that I've ever had. Even my boys said it was delicious! On the regular rotation, for sure.”
— DeeDee —
How to Make Crockpot Beef and Broccoli
Beef and broccoli might be a takeout tradition (as is Instant Pot Teriyaki Chicken), but it's one of the easiest and most budget-friendly stir-fry dishes you can make at home.
For this healthy crockpot beef and broccoli, here’s what you’ll need.
The Ingredients
Beef. I opted to make the slow cooker beef and broccoli with flank steak. It's ultra-tender when thinly sliced across the grain (like in these Flank Steak Tacos). The size and texture of the pieces naturally lend themselves well to stir fry-style dishes.
Ingredient Note
You can substitute skirt steak, hanger steak, or top sirloin steak for flank steak.
Unlike a stew (this Crock Pot Beef Stew, for example), I would not recommend making crockpot beef and broccoli with stew meat (like chuck roast).
Chuck roast is fattier and fairs best when it is browned first, then cooked for an extended period of time.
Broccoli. For the best texture, use fresh versus frozen broccoli (save the frozen for Roasted Frozen Broccoli). Short on time or feeling extra lazy? Pick up prechopped broccoli florets.
TIP!
Wondering when to add broccoli to a slow cooker?
For best results, wait to add the broccoli until the last 30 minutes of cooking. This will guarantee that your broccoli is crisp-tender.
Add it too early, and you may be left with mushy, watery broccoli instead (no thank you).
No extra steps! The broccoli goes into the crockpot at the same time as the cornstarch slurry for the sauce (see above). Since you’ll be popping back over to the slow cooker anyway, simply handle both at the same time.
Oyster Sauce. Think of oyster sauce as ketchup’s Asian cousin. It provides instant flavor and helps thicken the sauce. You can find it in the Asian section of your grocery store (it’s also key to this Pork Fried Rice).
Dietary Note
If you have a shellfish allergy and cannot have oyster sauce, try swapping hoisin.
Honey. Most beef and broccoli recipes you'll find call for adding copious amounts of sugar. Because I wanted to make this a healthy slow cooker beef and broccoli recipe without sugar, I replaced it with a lesser amount of all-natural honey instead. (It’s also my secret trick to this healthy Teriyaki Chicken Casserole too.)
Garlic + Red Pepper Flakes. To keep everyone awake.
Soy Sauce. Its salty umami flavor is core to this recipe's balance and all-around detectability.
Dietary Note
Swap in tamari to make this slow cooker beef and broccoli gluten free.
The Directions
Place the beef in the slow cooker. Stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic. Pour over the beef and stir.
Cook crockpot beef and broccoli on LOW for 1 1/2 hours.
Whisk together the water and cornstarch, then stir into the beef. Add the broccoli.
Cover, and cook on HIGH for 30 minutes to thicken the sauce. Serve with rice, and garnish with green onions and sesame seeds. ENJOY!
Tip!
Because flank steak is fairly lean, I would not recommend leaving the slow cooker on low longer than the recipe specifies, or I worry it might overcook.
If you have a programmable slow cooker that switches to keep warm, this might be an option, but the best choice is to be able to check it right away at the 1 1/2 hour mark.
Storage Tips
To Store. Keep leftovers in the refrigerator for up to 4 days.
To Reheat. Warm gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.
To Freeze. Store in an airtight container for up to 2 months in the freezer. Defrost overnight in the refrigerator before warming.
Meal Prep Tip
It may sound like an oxymoron but this is a “fast” slow cooker recipe. Meaning you can prep all of the ingredients the night before, then simply toss them into your slow cooker and turn it on when you arrive home from work. Beef and broccoli in the slow cooker ready in about 2 hours. Woohoo!
As mentioned in the ingredient rundown above, I recommend fresh over frozen broccoli. However, you can use frozen broccoli in this recipe. Just know that frozen broccoli will become pretty mushy in the slow cooker. If that textural difference doesn't bother you, feel free to add it. If you do decide to use frozen broccoli, thaw it first, then add it to the slow cooker as directed.
Can I Double the Recipe for More Servings?
I have not personally tried doubling this recipe. With that being said, I’m sure it could be done though. Note that the cooking time will likely need to be increased, however, since the crockpot will be fuller.
How to Thicken Crockpot Beef and Broccoli Sauce?
Unlike other recipes, the glossy beef and broccoli sauce thickens right in the slow cooker with the other ingredients, no reducing in a separate pot on the stove is required. Instead, mix a cornstarch slurry right into the slow cooker during the last 30 minutes of cooking. It will thicken up and coat every forkful.
Chopped green onions and toasted sesame seeds optional for serving
Instructions
Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic.
Pour over the beef, then stir to combine. Cover and cook on LOW for 1 1/2 hours.
In a small bowl, whisk together 1/4 cup of water and cornstarch. Stir into the slow cooker with the beef and sauce, then place the broccoli on top.
Cover, turn the heat to HIGH, and cook another 30 minutes until the broccoli is tender. Serve warm over rice, sprinkled with green onions and sesame seeds as desired.
Video
Notes
TO STORE: Keep leftovers in the refrigerator for up to 4 days.
TO REHEAT: Warm gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.
TO FREEZE: Store in an airtight container for up to 2 months in the freezer. Defrost overnight in the refrigerator before warming.
DOUBLE BATCH: I have not tried doubling this recipe, but I think that you could easily do about 1.5 times the amount. Watch the cooking time, as it may need to be adjusted slightly.
COOKING TIP: Because flank steak is fairly lean, I would not recommend leaving the slow cooker on low longer than the recipe specifies, or I worry it might overcook. If you have a programmable slow cooker that switches to keep warm, this might be an option, but the best choice is to be able to check it right away at the 1 1/2 hour mark.
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