This Fresh Strawberry Pie is an easy to make summertime favorite. Made with frozen pie crust, fresh strawberries, jello, and topped with a dollop of whipped cream.
Fresh Strawberry Pie
This strawberry pie is filled with fresh, sweet strawberries that taste just like summer. Super easy to make and is hard to resist.
WHAT YOU'LL NEED
frozen pie crust or you can make your own
sugar
water
strawberry jello
cornstarch
fresh strawberries
HOW TO MAKE FRESH STRAWBERRY PIE
Pre-bake pie crust according to directions on package. Cool to room temperature. Wash and hull strawberries. Then cut them in half. If your berries are large, cut them a little smaller.
Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool.
Add the sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get the glaze in between the berries as best you can.
Chill pie in the refrigerator for at least 2-3 hours before serving. When ready to serve, add a dollop of whipped cream.
CRAVING MORE STRAWBERRY RECIPES? GIVE THESE A TRY!
Fresh Strawberry Pie
Yield: 6
Prep time: 15 MCook time: 15 MTotal time: 30 M
This Fresh Strawberry Pie is an easy to make summertime favorite. Made with frozen pie crust, fresh strawberries, jello, and topped with a dollop of whipped cream.
Ingredients:
- 1 C sugar
- 1 C Water
- 3 T strawberry gelatin mix
- 2 cups Fresh Strawberries, sliced in half or in quarters.
- 3 Heaping Tablespoons Cornstarch
- 1 deep dish pie crust, cooked and cooled
Instructions:
- Pre-bake pie crust according to directions on package. Cool to room temperature. Wash and hull strawberries. Then cut them in half. If your berries are large, cut them a little smaller. Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Add the sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get the glaze in between the berries as best you can. Chill pie in the refrigerator for at least 2-3 hours before serving.
Notes:
When ready to serve, add a dollop of whipped cream.
Calories
341.17
341.17
Fat (grams)
10.89
10.89
Sat. Fat (grams)
2.99
2.99
Carbs (grams)
59.81
59.81
Fiber (grams)
1.97
1.97
Net carbs
57.84
57.84
Sugar (grams)
36.79
36.79
Protein (grams)
2.50
2.50
Sodium (milligrams)
138.22
138.22
Cholesterol (grams)
0.00
0.00
8 comments
Your pie looks so yummy! It brings back so many memories for me...when I was in high school, I had a part-time job at Shoney's. I never got tired of it!
ReplyDeleteOh, yum. Strawberry season is in full swing here. This pie will fit right in. Thanks for linking to A Well-Seasoned Life's Sweet Indulgences Sunday!
ReplyDeleteKim
Thanks for linking up! I can see why you need more than one pie. Looks yummy!
ReplyDeleteThanks for visiting and I hope you get to try this really soon! Yes you do need to make more than one, it disappears really fast!
ReplyDeleteCongrats! You were in this week's top 6 on A Themed Baker's Sunday! Come back for this next week's theme: 4th of July! If you've made anything for the 4th, come show it off!!
ReplyDeletehttp://cupcakeapothecary.blogspot.com/2011/07/themed-bakers-sunday-12.html
Alyssa
How very delicious, I really enjoyed it I also made 2 pies. One your way and one with a pretzel crust. Just crushed up pretzels butter and a little sugar. This one was really goo too.
ReplyDeletemy 7 yr old granddaughter is learning how to cook. and not doing too bad either, as she seems to like it. This is a great recipe for her to try her hand at. a graham cracker crust should be good too..
ReplyDeleteMade this today since strawberries are in season & it was fantastic!!! Thank you for sharing the recipe.
ReplyDeleteI love hearing from you. Thank you so much for stopping by and leaving me a comment!