Strawberry Shortcake Pie

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READY IN: 55mins
SERVES: 8-10
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre Heat oven to 375 degrees.
  • Grease 9 inch pie dish.
  • Combine the flour, Splenda, baking powder, and salt in a medium bowl.
  • Cut the butter into the dry ingredients with a pastry blender or a large fork.
  • Whisk the egg into the milk.
  • Make a well in the center of the dry ingredients and pour the wet mixture into the well.
  • Mix with a fork until the ingredients just stick together.
  • Spread out about half the mixture into the 9 inch pie dish until the dough is about 1/4 to 1/2 inch thick depending on how thick you like your cake/crust.
  • Bake for about 10 to12 minutes until it has risen and is no longer doughy in the middle.
  • While the crust is cooling Mix and cook first 4 ingredients of the pie filling until thicker and more clear .
  • Slice strawberries length wise.
  • Remove from heat, add gelatin, and stir for 2 minutes. (do not add other cup of water like stated on box.).
  • Pour over strawberries and let cool.
  • After filling has cooled and starts to set very slightly pour into pie crust and allow to cool in the refrigerator for 2 to 3 hours.
  • Top with 8 oz of whipped cream and drizze chocolate syrup on top if desired.
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