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Fresh Strawberry Pie
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Description
On a crisp fall day, what could be better than pumpkin pie? Strawberry pie. YES, I said it and I am not taking it back. I personally think strawberry pie trumps pumpkin any day of the week. My strawberry pie is huge—have I mentioned I like strawberries? Oh, I’m also allergic to them; eh … pick your battles, right? What a way to go, right? Out in a blaze of strawberry pie.
Ingredients
- 1-¼ cup White Sugar
- 1 Tablespoon Cornstarch
- 1-½ cup Water
- 3 Tablespoons Fresh Lemon Juice
- 3 ounces, weight Strawberry Jell-O
- 2 pounds Fresh Strawberries, Cleaned, Hulled And Sliced
- 1 whole Baked 9-inch Deep-dish, Or Regular 10-inch Pie Shell
Preparation
In a medium saucepan, combine sugar and cornstarch. Add water and lemon juice. Over high heat, bring to a boil. Reduce heat, cook and stir until slightly thickened and clear, 4 to 5 minutes. Add Jell-O and stir until dissolved. Allow to cool to room temperature.
Stir strawberries into gelatin mixture. Turn into a baked and cooled 9-inch deep-dish or regular 10-inch pie shell. Chill 4 to 6 hours or until set. Serve topped with whipped cream, if desired.
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