FLUFFY STRAWBERRY PIE

With strawberries so plentiful and at a good price right now in the grocery stores, it is hard to pass up making something with strawberries. With the Quilters' Canasta group gathering at Friend Fran's house last week, I looked for recipes that I could make using strawberries. Since there are only six of us playing, a pie is always a good thing to make. I didn't have to think twice about making this Fluffy Strawberry Pie from Betty Crocker.

I did reduce the sugar by using stevia in the crust and a sugar-free strawberry Jell-o with the filling. The whipped topping I used was also sugar-free, but I did use the powdered sugar so it wasn't completely No-Sugar-Added. I also used lemon peel and lemon juice because I do not have dried lime peel. Everyone loved it and especially the fact that it wasn't real sweet like so many strawberry pies are.

As always with my recipes, if you don't want to reduce the sugar, use regular sugared ingredients.


IF YOU WOULD LIKE A PRINTABLE VERSION OF THIS RECIPE, CLICK HERE.

FLUFFY STRAWBERRY PIE

Crust:

1-1/4     cups crushed pretzels
1/4        cup stevia or sugar
1/2        cup (1 stick) butter, melted

Pie:

3/4        cup boiling water
1           pkg (4 - serving size) Jell-O Sugar-Free strawberry - flavored gelatin
1           teaspoon dried lemon peel
1/4        cup lemon juice 
8           oz container of sugar-free whipped topping
3/4        cup powdered sugar 
2           cups strawberries, slightly crushed

In medium bowl, mix the pretzels and stevia together first,

and then add butter.

Stir til well mixed.

Press mixture firmly in the bottom and against the sides of a 9 - inch pie plate.

In a large bowl, add the boiling water to the gelatin; stir til gelatin is dissolved.

Stir in lemon peel and lemon juice.

Refrigerate about 1 hour or until very thick but not set. (I checked mine after about 30 minutes and it was thick and starting to set at the edges, so I removed it and continued with the recipe.)

Beat the gelatin mixture with mixer on high speed about 4 minutes or until thick and fluffy; set aside.

Fold the powdered sugar into the whipped topping.

Fold the crushed strawberries and whipped topping/sugar mixture into the whipped gelatin mixture.

Spoon into crust.

Refrigerate about 8 hours or until set. (I made mine the night before and placed in the refrigerator until ready to serve.

It came out nicely.) 








Store any leftovers in the refrigerator.