Strawberry Pie
Author: Blanche Hatfield Kenyon
- 9-inch baked pie shell
- ¾ cup white sugar
- 3 tablespoons cornstarch (level)
- 1 & ½ cups water - when using fresh berries
- 3 ounces of strawberry Jell-O
- 5 cups strawberries
- 8 ounces heavy whipping cream - very cold
- ½ cup confectioners’ sugar - chilled
- ½ teaspoon vanilla
- Remove all pale or hard nubs.
- Place nearly perfect berries in baked pie shell.
- Mix first three ingredients in a saucepan dissolving sugar and cornstarch.
- Bring to a boil.
- Boil 2 minutes.
- Remove from heat and add dry Jell-O.
- Stir very well until completely dissolved.
- Pour HOT filling over berries.
- Refrigerate 5 to 6 hours, or overnight.
- Refrigerate uncovered - covered crust gets soggy.
- Whipped Cream Topping:
- Make whipped cream an hour, or two, before serving.
- Pour whipping cream into a chilled mixing bowl, chill beaters too.
- When whipping cream begins to thicken, add sugar a little at a time.
- Add vanilla.
- Beat until thick.
- Top the pie with whipped cream just before serving.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2018/07/09/red-white-and-blue-strawberry-pie/
3.5.3240