Grandmama's Strawberry Pie

Name: Grandmama's Strawberry Pie
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 pie, - serving(s)
Ingredients: 1 cup water; 1 cup sugar; 3 tablespoons cornstarch; 3 ounces strawberry Jell-O gelatin dessert; 2.5 cups strawberries

I've tried several strawberry pie recipes on this website, but my kids keep telling me "Grandmama's is better." Her copy of this recipe calls it "Miss Kay's Favorite Strawberry Pie" from Burris Farm Market. The kids said they could tell I'd used Grandmama's recipe when I made this.

Prep: 10mCook: 5mTotal: 15m1 pie, - serving(s)Pie

Imported from www.food.com

Ask YoyoChef

Ask me anything about this recipe!

Ingredients

water1 cup
sugar1 cup
cornstarch3 tablespoons
strawberry Jell-O gelatin dessert3 ounces
strawberries2.5 cups

Nutrition

1150

Calories (kcal)

Protein (g)

288

Carbs (g)

Fat (g)

Instructions

1
Cook water, sugar and cornstarch on HIGH in microwave for 3 minutes; stir and cook 2 minutes more.
2
Add the dry jello and strawberries, and stir well.
3
Pour into baked pie shell or graham cracker crust.
4
Chill until set.
5
Top with whipped cream or Cool Whip.

Tips

•
Cook the water, sugar, and cornstarch mixture until it turns from cloudy to clear and glossy—this is your visual cue that the cornstarch is fully activated. Undercooking leaves a starchy taste and a filling that won't set; if it's still milky after the 5 total minutes, microwave in 30-second bursts.
•
Stir the dry Jell-O into the hot cornstarch mixture (not into cold liquid) so it dissolves completely with no gritty granules, but let the base cool for a few minutes first before folding in the fresh strawberries—adding berries to a screaming-hot mix will partially cook them and turn them mushy.
•
Use fully ripe but firm strawberries and pat them dry after chopping; excess surface moisture thins the filling and can prevent a clean set. For a firmer slice, lean toward 2 cups of berries rather than 2.5.
•
Substitute raspberry or cherry Jell-O and matching fruit for a variation, or use sugar-free Jell-O and reduce the added sugar to about 3/4 cup if you want it less sweet—just don't cut the cornstarch, which is what thickens it.
•
Make it up to 2 days ahead and chill uncovered for the first hour, then cover loosely; add the whipped cream or Cool Whip only just before serving so the topping doesn't weep. Avoid freezing—the gelatin filling turns watery and grainy when thawed.