Recipe by Janice Papola
"Delicious pies made with fresh strawberries. Top with whipped cream if you like."
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2 (8 inch)
pie shells, baked
2 1/2 quarts
1 (3 ounce) package
strawberry flavored Jell-O®
This is the same filling I've used for about a year for making strawberry pie (the sugar, cornstarch, water, and jello). However, the amounts listed are what I use to make ONE pie! I have no idea how this amount of filling would cover enough strawberries for 2 pies. Also, my recipe calls for cold water (when mixing it with the jello, cornstarch, and sugar), bringing it all to a boil and boiling it for 5 minutes, stirring frequently. I've never had one turn out soupy or rubbery.
I found this had not enough strawberries for two pies (looked 'naked' almost) and entirely TOO sweet. Not to our liking.
this pie is amazing! i have a great idea for DIABETICS. my grandpa is diabetic so i used sugar free jello mix and cut the sugar down to 1/4 cup, it turned out wonderful. my mom (who watches her weight) took a piece because it was so low in calories. even my picky brother gobbled it down. it goes great with a shortbread pie crust. thank you so much janice!
Definitely only enough for one pie! I thought this was absolutely delicious... with a few adjustments :) I followed the advice of others and reduced the sugar to 3/4 cup and sliced my strawberries (they were from the farmer's market, so they were different sizes). I also added a lemony cream cheese layer on the bottom which was a fantastic counterpoint to the sweetness. One more thing- homemade crust and real whipped cream are an absolute MUST with this recipe. Store bought crust and Cool Whip just won't cut it... Everyone was absolutely raving and wanted the recipe immediately!
Out of the strawberry pies I've made which called for Jello, this one is the best. Double up on the strawberry gel if you are making two pies.
This pie turned out wonderful, with the following changes to the recipe: I used a baked graham cracker crust, cut the sugar down to 1/3 c. and used all the filling/glaze for one pie. Very fresh finish to dinner!
This is good. I thought I had completely screwed it up, as the glaze mix quickened very quickly (came to a boil very fast and I didn;t mean for it to) but then was runny after I added the jello. So I heated it back up again to thicken it. Heating it the second time seemed to help it set quickly; it seemed to be setting as it cooled so I just poured it over the strawberries and refrigerated. It was very set and I had no problems with it not gelling. I did as some reviewers suggested and doubled the sauce. Not sure if I like it that way; it did almost overflow the pan. Very good, and everyone at the bbq I went to tonight liked it.
So simple, yet this pie has such an amazing flavor. For pies, I use the "Basic Flaky Pie Crust," also found on the Allrecipes Website. The crust is just exceptional with this pie. Yes, as other reviewers pointed out, the filling does become slightly rubbery in the second day - but it would take more than a little consistency change to keep me from eating it. If you love strawberries, try this recipe - you won't regret it. It rocks!
Addendum: It's been three years since I last prepared this. I don't remember not having enough glaze the first time, but when preparing two pies--ABSOLUTELY double the glaze.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Strawberry Pie I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 167
** Calories from Fat: 40
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