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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Adopted recipe. This makes a nice, full pie. I would recommend using a higher sided pie plate to avoid any spill-over. You can make the pie shell and clean and hull the berries while the sugar mix cools to save some time.Prep. time is apprx. I forgot to time myself when I made it. oops. Cooking time is actually chilling time.My girls both loved this. It was equally good with or without the whipped cream.You could top it with whipped cream and decorate with additional strawberries if desired. Ingredients:
1 9-inch pie shell, baked |
1 1/4 cups sugar |
1 tablespoon cornstarch |
3 tablespoons lemon juice |
1 (3 ounce) package strawberry gelatin |
2 lbs apprx 4 cups fresh strawberries |
1 1/2 cups water |
Directions:
1. In medium saucepan, combine sugar and cornstarch; add water and lemon juice.
2. Over high heat, bring to a boil.
3. Reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes.
4. Remove from heat, add gelatin and stir until dissolved.
5. Cool to room temperature.
6. While mix cools, bake pie crust (if necessary) and clean and hull strawberries.
7. Stir in strawberries; turn into prepared pastry shell.
8. Chill 4 to 6 hours or until set.
9. Serve with whipped cream if desired.
10. Refrigerate leftovers.
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