Prep 30 mins
Cook 0 mins
This is my favorite strawberry pie because you can count on it to set up perfectly every time and the crust is never soggy. It also tastes great! I found the recipe many years ago in my local newspaper.
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 pints fresh strawberries, washed and hulled, divided
- 3 tablespoons strawberry gelatin
- 4 ounces cream cheese, softened
- 1 (9 inch) baked pie shells
- whipped cream, for garnish
- Combine sugar and cornstarch; set aside.
- Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.
- In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.
- Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.
- Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.
- Stand the uncooked whole berries, stem end down, on top of cream cheese.
- Pour hot cooked berries over whole berries.
- Refrigerate until set, about 3 hours.
- Garnish with whippped cream and serve.
My favorite strawberry pie was a big success for Fourth of July dinner. I didn't make any changes (except I didn't have cream cheese, so I'll try that next time). It set up/sliced perfectly. I loved the extra Jello in it, but not too much to make it too "Jello-y" tasting. You should have seen my family devour it! Thanks, Chris from Kansas! Roxygirl
This pie is very pretty when it is finished. The cooked berries give a nice glossy finish to the fillling. The cream cheese keeps the crust from getting soggy even after a day or two in the fridge. Very tasty recipe - I will be making this again. Thanks!