Strawberry Pie

"This recipe came from Taste of Home's Quick Cooking magazine. It is so simple to make. It is very refreshing in the summer. A nice desert without being too heavy when it's hot out. To slice the strawberries quickly, I just cut the top off and then place them on an egg slicer. They end up being the perfect size slice! Cooking time is for the time it will take for the pie to set up in the fridge."
 
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Ready In:
1hr 35mins
Ingredients:
6
Yields:
1 pie
Serves:
6-8
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ingredients

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directions

  • Line unpricked pie shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil and continuing baking for 5 minutes longer. Cool on cooling rack.
  • In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from the heat; stir in Jello until dissolved. Refrigerate (IN A CONTAINER NOT IN THE PIE CRUST) for 15-20 minutes or until slightly cooled. In the meantime, arrange strawberries in the cooled crust. Pour Jello mixture over berries. Refrigerate until set.

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Reviews

  1. what a good tip for slicing strawberries!
     
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RECIPE SUBMITTED BY

<p>Mom of four -- a&nbsp;13 year old daughter who is&nbsp;starting Eighth Grade, and a&nbsp;11 year old son who is going into Sixth Grade.&nbsp;Our youngest daughter will be six and is starting&nbsp;Kindergarten this year and my youngest son is 3 and starting three year old preschool. &nbsp;The kids are not only busy in school but we've also got Basketball, Cross Country, Softball and Football practices to contend with and dance lessons for the little one! &nbsp;My husband and I have been married&nbsp;almost 14&nbsp;years! I have loved to cook ever since I was a little girl, and have fond memories of helping my Mom and Grandma while growing up. I love to read cookbooks and cooking magazines as well as cooking supply catalogs (all those neat gadgets!).</p>
 
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