Big Boy's Strawberry Pie

From: ladyfingers

On Jan 4, 2008

Another recipe I've been making for years, although I use 1 cup sugar, 1 cup water and 3 tablespoons of cornstarch. It thickens up readily. After adding the jello to this, let it cool slightly and then fold into the berries. Our family loves this easy and tasty pie.

From: CarrolJ

On Jun 9, 2005

After reading the previous review I decided to take some steps to hopefully insure a better result. After I cooked the sauce I set the pan aside to cool down. Then I started gently slicing my strawberries into a bowl. After they were all sliced I placed them in the pie crust, then poured the sauce over it and refrigerated. After 1 1/2 hours it wasn't jelled enough so I left it overnight. I had a slice for a late breakfast today and it was wonderful. The crust was completely intact, the sauce had jelled to a nice medium jel as it should be, and the sweetness of the sauce nicely sweetened my tart strawberries so that it was neither too sweet or too tart. It was wonderful. I will make this again, and can't wait to go eat another piece.

From: .::.Blink.::.

On May 20, 2005

I made this pie last night and followed lauralie's directions exactly. I used a store bought frozen pie shell and baked it before hand. After chilling overnight this pie was not set very well but i decided to try it anyway. The pie crust disolved in the filling when i tried to cut it. The filling was a nice thick consistency but i'm not sure if it should have been a more gelatin type consistency. I assumed it would be a jello like consistency. Maybe i'm wrong here. I also felt that it needs more sugar to have the appropriate sweetness contrast to the fresh slightly tart strawberries and found the overall taste and texture not satisfying. I would like to try and make this again with additonal sugar and other modifications to see if it improves. Perhaps human error led to this result?