I got this recipe from a friend in my hometown. She was constantly writing on her Facebook about these Strawberry Pies and I finally got the courage up to ask her for the recipe. I always hesitate to ask people for recipes because some people don’t want to give away family recipes and I don’t like to be rejected – especially when it comes to food. She didn’t seem to mind! So I’m not going to hesitate sharing it here.
These pies make a great dessert in the summertime because they’re very light, yet still sweet enough to curb that after-supper sweet tooth. As of this writing, I have two chilling in the refrigerator right now! Oh so good!!!
Recipe (makes 2 pies):
- 2 Pints Strawberries, cut and hulled (I like to cut mine into smallish pieces)
- 3 oz Box Strawberry Jello
- 1 1/4 Cups White Sugar
- 1 1/2 Cups Water
- 1/2 Cup Corn Starch
- Dash of Salt
- Cool Whip (if desired)
- 2 prepared pie crusts (you can always make your own, but I just buy them)
Bake pie crusts as directed by manufacturer (or recipe) until golden brown. You’ll want them to be done all the way, because this is all of the cooking involved in this recipe. You’ll notice in the picture above that my crusts sort of shrank down into my pie plates. This is not a desired effect, I think I needed to pull them up a little higher before I baked them. If you buy pie crusts in the metal pans in the frozen section, there shouldn’t be any risk of this.
On the stove in a saucepan, heat water, sugar, corn starch, and salt until thick. I’ve found using a whisk when first mixing in the corn starch gets it incorporated well. Once the mixture is thick, remove from heat and add jello. Mix well, then add strawberries and fold (or gently stir) them to coat them in the liquid. Quickly pour mixture into cooled pie crusts and refrigerate 4 hours or you can place them in the freezer for about an hour if you’re in a hurry.
Serve with a dollop of Cool Whip, if desired.