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Strawberry Jello Pie has been a staple of ours for every BBQ party we have for many many years. This recipe actually comes from my husband’s grandma in Montgomery, Alabama. She shared this recipe with me back when I was pregnant with the twins (man, that seems like so long ago now). Strawberry Jello Pie is our go to summer pie because it is so light and refreshing, and is probably our most requested pie by far. It is so simple to make, yet tastes like you spent more time on it than you really did. I love those kind of recipes.
Ingredients:
- 1 cup Sugar
- 2 Tbsp Corn Starch
- 1 cup Water
- 1/2 cup Strawberry Jello Powder Mix
- 1 carton Strawberries, quartered
- 1 freezer deep Pie Shell ( I use Pillsbury deep dish 9”)
Directions:
Start by taking your freezer pie shell out and using a fork to poke a few holes into the bottom of the shell- this is to vent it and prevent it from bubbling up. Cook the pie shell as directed on the package and allow to cool off to the side.
Cut Strawberries into fourths and place into the empty pie shell.
In a sauce pan, over medium high heat, add sugar, cornstarch and water. Whisk throughly while heating to prevent scorching. Heat until it becomes thick and clear. This normally takes less than 10 minutes.
Remove from heat and stir in the jello mix. Allow the filling to cool for 5 minutes and proceed pouring the mixture into the pie shell covering the cut up strawberries. Refrigerate until set; about 3 hours.
Top with whip topping and serve.
Strawberry Jello Pie
Ingredients
- 1 cup Sugar
- 2 Tbsp Corn Starch
- 1 cup Water
- ½ cup Strawberry Jello Powder Mix
- 1 carton Strawberries quartered
- 1 Deep dish Pie Shell Freezer
Instructions
- Start by taking your freezer pie shell out and using a fork to poke a few holes into the bottom of the shell- this is to vent it and prevent it from bubbling up. Cook the pie shell as directed on the package and allow to cool off to the side.
- Cut Strawberries into fourths and place into the empty pie shell.
- In a sauce pan, over medium high heat, add sugar, cornstarch and water. Whisk throughly while heating to prevent scorching. Heat until it becomes thick and clear. This normally takes less than 10 minutes.
- Remove from heat and stir in the jello mix. Allow the filling to cool for 5 minutes and proceed pouring the mixture into the pie shell covering the cut up strawberries. Refrigerate until set; about 3 hours.
- Top with whip topping and serve.
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