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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Having a ton of strawberries left from the past week end of my daughter's wedding reception I decided to make a bunch of different strawberry recipes. This is adapted from June Gourmet. Best if served the day made; the pie is very delicious. Read more . It orginally called for a shortcake crust made from cookies. I had none and used my leftover sponge cake, giving the pie a more cake like texture. I also added the marshmallows . Ingredients:
crust |
spongecake or pound cake , sliced thin |
filling |
2 lbs whole strawberries |
3/4 cup sugar |
1/4 cup fresh lemon juice |
1 envelope unflavored gelatin |
whipped cream for topping |
marshmallows as needed |
Directions:
1. Press cake into a 9 inch pie pan to form the bottom crust.
2. Set aside.
3. Select 20 large berries of the same size and set aside.
4. To remainder of berries, chopped in 1/4 inch piecse and mix in with the sugar and lemon juice and let sit 30 minutes.
5. Drain and press our as much liquid from the mixture, reserving berries.
6. To the berry liquid add enough water to equal 2 cups.
7. Transfer liquid to saucepan, stir in gelatin to soften , let sit a minute.
8. Then heat and stir mixture just until mixture comes to a simmer.
9. Remove from heat and place in metal bowl set over another bowl of ice water and mix and stir until mixture begins to mound ( about 20 to 20 minutes ).
10. Or place in refrigerator to chill until mixture begins to gel.
11. Place the whole berries decoratively in pie shell.
12. Pour the partially gelled mixture of berries evenly over whole berries.
13. Slice some marshmallows and fit decoratively around edges of pie.
14. Chill pie at least 4 hours till mixture is firm.
15. Garnish whole pie or pieces with whipped cream.
16. Pie can be chilled and loosely covered for up to one day
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