Fresh Strawberry Pie
1 Baked pie crust (9 inch)
1 Qt. fresh strawberries
1 1/2 cups Water
3/4 cup Sugar
2 tbsp. Cornstarch
1 (3 oz) pkg. Strawberry jello
Mix water, sugar, & cornstarch. Cook over medium heat, stirring constantly, until it comes to boil. Boil 2 minutes longer. Lower heat and put in pkg. of jello. Stir until completely dissolved and set aside to cool. Wash and drain strawberries and cut in halves. Put strawberries in pie shell. Pour mixture over strawberries. Chill, then top with cream.
Strawberry Pie With Cream Cheese
1 package (3 ounces) cream cheese
1 baked pastry shell, 9-inch
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
red food coloring
1/2 cup heavy cream
1 tablespoon confectioners’ sugar
Wash, drain, and hull strawberries. Beat cream cheese with a fork until smooth. Spread cream cheese over bottom of the cooled pie shell. Stand half of the whole strawberries in the shell with tips up. Mash remaining strawberries; press through a sieve to remove seeds.
Measure the strawberry juice, and if necessary, add water to make 1 1/2 cups of liquid. In a saucepan, mix granulated sugar with cornstarch; gradually stir in the strawberry juice mixture and the lemon juice. Cook over medium heat, stirring constantly, until thickened and clear, about 5 to 7 minutes. Stir in a few drops of red food coloring; remove from heat. Cool sauce for about 10 minutes, then pour over the strawberries in the shell. Chill for about 3 hours, or until firm. Beat cream with confectioners’ sugar until mixture holds its shape. Spoon whipped cream in a ring around the edge of the pie. Store leftover pie in the refrigerator.
Serves 6 to 8.
Prep: 20 min
Ready In: 2 hr 20 min
1-1/4 cups HONEY MAID Graham Crumbs
1/4 cup melted butter
1-1/4 cups apple juice
1/2 cup sugar
3 Tbsp. cornstarch
1 pkg. (4-serving size) JELL-O Strawberry Jelly Powder
2 cups strawberries, halved
COMBINE crumbs and butter in a 9 inch pie plate. Press onto bottom and sides of pie plate.
MIX apple juice, sugar and cornstarch in saucepan; cook on medium heat 2 minutes or until thickened, stirring constantly. Remove from heat. Add jelly powder; stir 2 minutes until completely dissolved.
PLACE strawberries, cut sides down, in crust.
POUR jelly mixture over strawberries. Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.
Garnish each serving with dollop of Cool Whip Topping and a fresh strawberry.
“Fluffy mousse is made with strawberry gelatin and whipped topping and piled into a graham cracker crust with sliced strawberries.”
Original recipe yield: 1 – 9 inch pie.
1 (3 ounce) package strawberry flavored gelatin
2/3 cup boiling water
3 cubes ice
1 (8 ounce) container frozen whipped topping, thawed
1 cup strawberries, hulled and sliced
1 (9 inch) prepared graham cracker crust
In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon lemon juice
1/4 cup strawberry gelatin powder
2 drops red food coloring, optional
1 1/2 quarts strawberries, sliced (reserve a few for garnish)
1 pie shell, baked, 9-inch
whipped cream or topping
Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used.
Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.
BEST EVER STRAWBERRY PIE
3 1/2 tbsp. cornstarch
1 c. sugar
1 c. water
3 1/2 tbsp. strawberry Jello powder
1 pt. strawberries
1 baked pie shell (I use graham)
Mix cornstarch, sugar and water. Cook over low heat until thick and clear looking. Add Jello, mix well and cool. Add strawberries. Pour into baked pie shell. Refrigerate several hours. Serve with whipped cream if desired.