Fresh Strawberry Pie
This fresh strawberry pie is loaded with juicy strawberries in a flaky pie crust and chilled until perfectly glossy, sweet, and sliceable.
Servings: 12 people
Ingredients
- 1 (9-inch) pie crust
- 2 tbsp cornstarch
- 3/4 cup sugar
- 1 cup Water
- 1 (3-ounce) package strawberry Jell-O
- 4 cups fresh strawberries sliced
- Fresh whipping cream.
Instructions
- Bake the 1 (9-inch) pie crust according to package directions. To help the crust stay in place while baking, line it with aluminum foil, then bake for 8 minutes. Remove foil, and bake for an additional 5.
- In a small saucepan, combine 2 tbsp cornstarch, 3/4 cup sugar, and 1 cup Water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the 1 (3-ounce) package strawberry Jell-O until dissolved. Let the mixture cool for about 15 minutes.
- Place the 4 cups fresh strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with Fresh whipping cream..
Video
Notes
Storing Leftovers
- Fridge: Properly stored in an airtight container or wrapped in plastic wrap, your strawberry pie will last for about 2 days at normal room temperature or 4 to 5 days in the refrigerator.
Nutrition
Serving: 8g | Calories: 69kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 28mg | Calcium: 8mg | Iron: 0.2mg
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