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Nutrition Facts
Serving Size 1 (200g) Recipe makes 6 servings
Calories 375
Calories from Fat 95		(25%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 230mg		9%
Potassium 112mg		3%
Total Carbohydrate 68.6g		22%
	Dietary Fiber 1.7g	6%
	Sugars 48.3g
Protein 3.4g		6%
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Fresh Strawberry Pie

Recipe #23921 | 25 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Doris1
Mar 29, 2002

I had tried various versions of strawberry which required cooking and mashing strawberries and cooking down until thickened or with gelatin. This recipe is so much simpler. Can have a pie ready in little no time. If in a hurry, I've also used a ready-made Shortbread pie crust.

SERVES 6 -8 , 1 pie (change servings and units)

Ingredients

1 9-inch baked pie crust
1 pint strawberry, halved (longways)
1 cup sugar
3 tablespoons cornstarch
1 1/2 cups cold water
1 (3 ounce) box strawberry Jell-O gelatin dessert (I use sugarfree)

Directions

1
Place halved strawberries, cut side down, in pie crust, layering them.
2
Set aside.
3
Mix together the sugar, water and cornstarch.
4
Bring to a boil and boil 1 minute (over medium heat).
5
Remove from heat; stir in jello and stir until well dissolved.
6
Cool somewhat (about 10 minutes), then gently pour over strawberries in piecrust, making sure all strawberries are covered.
7
Chill until set.
8
Serve with dollop of whipped cream (or Cool Whip).
9
Note: When covering pie with plastic wrap, spray the plastic wrap with Pam.
10
This will prevent the wrap from sticking to the pie.

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Featured Reviews for This Recipe

From: alkaloidqueen

On Jun 25, 2009

Yum! This recipe was really tasty. I used 1/2 cup of the Splenda & Sugar blend instead of the full cup sugar. I also added a teaspoon vanilla extract to the water like swissms did. I will make again! Thanks!

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From: KaterK

On Jun 4, 2008

My mother has made this same pie recipe with fresh strawberries from her garden for years! Thanks for posting this recipe.

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From: swissms

On Feb 6, 2009

This is almost exactly the same as my recipe. The only difference is that my recipe calls for 1 teaspoon vanilla extract to be added at the same time as the water. In step 4, the water/sugar/cornstarch mixture should cook until it is thick and very transparent. I sometimes use whole strawberries which makes for a nice presentation. I have been making this pie for over 20 years and it always receives rave reviews (very fresh tasting and it is super simple to make). A favorite at summer parties.

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From: Doris1

On Apr 2, 2002

Fastest, prettiest strawberry you'll ever make! If pressed for time, substitute baked piecrust with a ready-made shortbread crust.

1 person found this review helpful

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