Fresh Strawberry Pie
by Nancy Harmon Jenkins
springdessert
Yield: 8 servingsPrep: Prep: 20 minutesCook: Cook: 10 minutesTotal: Total: 30 minutes
Ingredients
produce
- 4 cupsstrawberries(fresh, hulled and halved)
dairy
- whipped cream(optional)
grain
- 1pie crust(baked and cooled)
pantry staple
- 3 tablespoonscornstarch
- 1 packagestrawberry-flavored gelatin
- 1 cupsugar
other
- 1 1/2 cupswater
Instructions
- In a medium saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth.
- Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in the strawberry gelatin until dissolved.
- Cool the gelatin mixture to room temperature, about 30 minutes.
- Arrange the strawberries in the baked pie crust.
- Pour the cooled gelatin mixture over the strawberries.
- Refrigerate the pie for at least 4 hours or until set.
- Serve with whipped cream, if desired.
My notes
Ensure the pie is thoroughly chilled before serving for the best texture.