Spring is here! Wait, more like summer is here!
Truthfully, in Central Texas you never know.
One day it’s 80, then we’re back to 55 and break out the skinny jeans and tall boots.
Well my strawberry pie transitions nicely for our crazy weather patterns. The first couple times I tried this pie, I was not a fan.
I’m one of those weird sweet tooth people that usually prefers things chocolate. I would eat this pie and dream of adding some gentle chocolate curls on top. Or perhaps it needed a light chocolate layer on the bottom, under the fruit.
Once my mind cleared of its chocoholic haze, I was clear to see the beauty of this pie. Fresh and fruity, with a light fluffy topping.
Very similar to strawberry shortcake, but all neatly packed in pie form, all in one bowl. No syrupy strawberries to get soggy, no biscuits to dry out and get hard, just a perfect piece of pie. Now, don’t y’all get me wrong, I won’t turn down strawberry shortcake made on biscuits with fresh whipped cream any day, but I love me some pie too.
Anything is better in pie form. You can’t beat a recipe that’s versatile too! Got leftover blueberries in the fridge that you forgot to add to the pancake batter? Throw ’em in! Blackberries leftover from your smoothie? Yup. Raspberries that are on the verge of overripe? Yummy. Mix up your berries in this pie. Use sugar free Jell-O or sugar free Cool Whip if you’re diabetic. And heck, if you need some chocolate, yes, sprinkle some chocolate chips on top. Sure makes me happy.
~Peace, Love, and Pie y’all.
Strawberry Jell-O Pie
Adapted from Southern Plate
1/2 cup sugar
1 cup Water
3 tablespoons strawberry Jell-O
1 pint strawberries, sliced thick
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 9 inch pie crust, baked and room temperature
1 container Cool Whip, thawed
In a medium pan, combine the sugar, cornstarch and Jell-O mix. Add the water and cook over medium, stirring constantly until the glaze becomes thick and clear. Remove from heat, add the lemon juice, and transfer to a wide bowl and let cool completely. Slice the strawberries into thirds or quarters and fold gently into the cooled glaze mixture. Pour the mixture into the pie crust, and top with Cool Whip. Chill for about an hour before serving.