Strawberries are now in season. I love Strawberries and this is a favorite pie; we make it Gluten Free and still have to fight off everyone to have to ourselves.
Remember that Strawberry shakes are now being served at the Dairy Keen, hope to see you soon! The Chocolate Dipped Strawberry Shakes ARE WONDERFUL!
Fresh Strawberry Pie
1 baked pie shell – 9-inch
3-4 Cups fresh, ripe Strawberries
1 Cup sugar
2 Tablespoons Cornstarch
¼ teaspoon salt
3 Tablespoons Strawberry gelatin
Sweetened whipped cream or cool whip.
Slice the strawberries into fourths. Sprinkle strawberries with sugar and stir to combine; let sit for about 1 hour, stirring occasionally.
Drain the strawberries BUT keep the syrup, there should be about 1 cup of syrup. Add water if needed to make the 1 cup. Set the strawberries aside.
In a medium saucepan, add the strawberry juice and blend in cornstarch and salt into the syrup. In a medium saucepan, whisking constantly, cook over medium heat until thicken. Remove from heat and add gelatin. Stir until gelatin is dissolved. Let cool about 10 minutes.
Fold strawberries into the gelatin mixture until combined. Pour into the baked pie shell. Chill at least 2 hours. Serve with sweetened whipped cream.
**you can also use a gram cracker crust or vanilla wafer crust.
**To make this Gluten Free; use GF Animal Crackers to make a crust or use a GF gram cracker crust, they are available in most grocery stores.
** To make Dairy Free; use dairy free pie crust and make a dairy free whipped cream made with canned coconut cream.
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