I'm gonna ask you to use your imagination with this recipe (or at least my picture). This is one of the best strawberry pies I have ever eaten. I just don't want you to be turned off by the looks of it in my picture.
The "problem" I had was not having a 9 - inch graham cracker crust. The only one I had was a 10 - inch crust. I knew when I made it that the filling wouldn't "fill - up" the crust, but it was raining and I didn't want to run to the store to get a smaller one. And I was just making this for us, also, so looks didn't matter as much.
So I just need you to imagine that there is a generous strawberry filling in the picture. Thanks!
I also made it basically a "no-sugar-added" pie. Of course, you don't have to, but I try to cut the sugar we eat as much as I can when I can. We love the pie as I made it. Hope you will try it and love it, too.
STRAWBERRY PIE
1 can (12 - ounces) Sprite or 7-Up (I used Diet Cherry 7 - Up)
1 box (4 - serving size) strawberry Jell-O (I used a sugar-free one)
2 tablespoons cornstarch
1/4 cup water
2 cups sliced strawberries (I used a generous 2 cup - measure of unsweetened frozen sliced strawberries, thawed)
1 9 - inch graham cracker crust pie shell
In a saucepan, pour Sprite/7-Up. Add the Jell-O and mix with a whisk until blended.
Add cornstarch to water and whisk til smooth.
Add cornstarch mixture to Jell-O/7-Up mixture.
Cook over medium heat stirring constantly until mixture is clear and thickened. (This was hard for me to judge. The mixture came to a boil and I lowered the temperature slightly so it didn't boil too much and cooked it about 10 minutes. The mixture did lighten up some but mainly wasn't "milky" looking.)
Cool.
Add strawberries.
(I added a few extra slices at his point because I had enough liquid to cover the berries since my crust was bigger.)
Pour into crust.
Cover and cool in the refrigerator several hours.
The "problem" I had was not having a 9 - inch graham cracker crust. The only one I had was a 10 - inch crust. I knew when I made it that the filling wouldn't "fill - up" the crust, but it was raining and I didn't want to run to the store to get a smaller one. And I was just making this for us, also, so looks didn't matter as much.
So I just need you to imagine that there is a generous strawberry filling in the picture. Thanks!
I also made it basically a "no-sugar-added" pie. Of course, you don't have to, but I try to cut the sugar we eat as much as I can when I can. We love the pie as I made it. Hope you will try it and love it, too.
STRAWBERRY PIE
1 can (12 - ounces) Sprite or 7-Up (I used Diet Cherry 7 - Up)
1 box (4 - serving size) strawberry Jell-O (I used a sugar-free one)
2 tablespoons cornstarch
1/4 cup water
2 cups sliced strawberries (I used a generous 2 cup - measure of unsweetened frozen sliced strawberries, thawed)
1 9 - inch graham cracker crust pie shell
Cover and cool in the refrigerator several hours.
I scooted more of it to one side and took a picture of it so it would look like the crust was fuller than it was.
Oh my goodness this sounds so good! Definitely going to make this one! Thanks for sharing the recipe!
ReplyDeleteIt was. My husband ate more of it than I did. Making another one soon and hiding it. Patricia
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