Easy Strawberry Pie

Sharlene~W's Note:

An easy to make fresh strawberry pie.

• Total Time: 38 mins
• Prep Time: 30 mins
• Cook Time: 8 mins

Ingredients:

Serves: 6-8

Yield: 1.0 9inch pie

• 1 cup sugar
• 1 1/4 cups water
• 2 tablespoons cornstarch
• 1/4 cup strawberry gelatin powder (recommend Jello)
• 4 cups fresh strawberries, halved
• 1 9-inch baked pie crust
• sweetened whipped cream (optional)

Directions:

1. Bring sugar, water and cornstarch to a boil over medium heat.
2. Cook stirring constantly for 1 minute or until thickened.
3. Stir in strawberry gelatin until dissolved.
4. Remove from heat; chill 2 hours.
5. Arrange strawberries in pastry shell and pour gelatin mixture over.
6. Cover and chill 2-4 hours.
7. Serve pie with whipped cream if desired.

Reviews

[Chef Wahoo]

This was just that EASY!!! The pie has enough sugar in it to compensate for berries that might not be too sweet. The longest part of this pie is waiting for the mixture to cool down. I didnt change a thing and that is quite rare for me. Some people may want to use a graham cracker crumb crust but for me..... I have to go with the standard pie crust. I always make them home made. Thanks I really enjoyed this one.

[CarrolJ]

I appreciate your posting this recipe. I had lost my copy, and agree that this is a wonderful strawberry pie. What I like about it is that unlike other strawberry pie recipes this one has so much great flavor because the jello adds so much and tastes so much better than making a gel without the strawberry flavoring. Years ago I made one of these for my sister's birthday who adores Strawberry pie. I flew on the plane with the pie on my lap all the way. She was astounded that I had done this for her, and said it was the best strawberry pie she had ever tasted. Bravo for posting this pie recipe!

[grammyof3]

The flavor was delicious, but the pie was a big flop. I made the filling exactly as directed and poured it into a store bought graham cracker crust to chill. The filling became runny, and the crust became soggy. Now I understand why Shoney's uses whole (rather than sliced) berries. Next time I will leave the berries whole and mix with the glaze to store in a separate bowl until time to serve. Only then will I add to the crust. I think that will result in a 5 star pie.