Strawberry Pie is a classic Southern dessert. In April McAnnally’s version, Pecan Sandies and extra pecans create a crunchy shortbread crust. “My ideas about hospitality and gracious Southern hostessing are simple,” says the Birmingham, Alabama, resident. “Prepare and leave nothing to chance. Effortless gatherings require ridiculous (but well worth it) efforts. Always wipe your sink out and never let your prep work show.”

STRAWBERRY PIE IN PECAN SHORTBREAD CRUST

CRUST

1 ½ cups crushed pecan shortbread cookies (such as Pecan Sandies)

5 tablespoons butter, melted

½ cup chopped pecans

GLAZE

3 tablespoons cornstarch

1 cup water

1 cup sugar

Pinch of salt

¼ cup strawberry flavored gelatin

FILLING

4 cups whole strawberries, caps removed

2 cups freshly whipped cream

Preheat the oven to 350 degrees. To make the crust combine the crushed cookies, butter, and pecans in a medium bowl and mix well. Press into a pie pan. Bake for about 10 to 12 minutes. Let cool completely.

To make the glaze, dissolve the cornstarch in 1 to 2 tablespoons of the water in a small saucepan. Add the remaining water, the sugar, and salt and cook over medium-low heat, whisking, until the mixture thickens, about 5 minutes. Add the gelatin and mix well.

To serve, fill the crust with strawberries, reserving one or two for garnish. Top with the glaze. Pile on the whipped cream and garnish with the reserved strawberries. Refrigerate until ready to serve.

Makes 6 to 8 servings

Note: McAnnally leaves the strawberries whole. But if the berries are large, it’s a good idea to slice them.