This is my favorite strawberry pie recipe. I have been making these pies since I was a teenager. They are also favorites with all my children and grandchildren. Every where I have ever taken these pies, they have received rave reviews.
2 9-inch baked pie shells
1 1/2 cups sugar
5 tbsp cornstarch
2 small (4-serving size) pkg strawberry Jell-O
2 1/2 cups boiling water
2 pints fresh strawberries, washed, stemmed, halved if very large
whipped cream for garnish
In a heavy-duty saucepan cook the sugar, cornstarch, water, and Jell-O over medium-high heat until bubbly and thick. When filling is cooked enough it will turn from a thick look to a clear look. Allow to cool partially. While filling cools, arrange the berries evenly in the two baked pie shells. Slowly pour the filling over the strawberries. Allow to cool completely or refrigerate for about an hour.
Serve with whipped cream.
1 1/2 cups sugar
5 tbsp cornstarch
2 small (4-serving size) pkg strawberry Jell-O
2 1/2 cups boiling water
2 pints fresh strawberries, washed, stemmed, halved if very large
whipped cream for garnish
In a heavy-duty saucepan cook the sugar, cornstarch, water, and Jell-O over medium-high heat until bubbly and thick. When filling is cooked enough it will turn from a thick look to a clear look. Allow to cool partially. While filling cools, arrange the berries evenly in the two baked pie shells. Slowly pour the filling over the strawberries. Allow to cool completely or refrigerate for about an hour.
Serve with whipped cream.
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