"This recipe makes 2 pies. A gelatinous topping made with cornstarch and strawberry flavored gelatin is poured over fresh strawberries. Serve with whipped cream." — Kay
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2 1/2 cups
1 (3 ounce) package
strawberry flavored Jell-O® mix
2 (9 inch)
pie shells, baked
Super delicious! I've made it twice in one week. The glaze is just firm enough not to be runny but isn't unnaturally firm. For a single pie use 1-1/2 cups water, 1-1/4 cups sugar, 3 tablespoons cornstarch and 3 tablespoons Jell-O powder. Also, add 1/4 teaspoon of salt and a couple of tablespoons of lemon juice (this really adds fresh flavor). Quarter the berries to get more glaze flavor mixed through, especially if the berries aren't the ripest.
I had high hopes for this pie! I sliced my strawberries instead of leaving them whole. The glaze mix looked firm enough...but after several hours of chilling, I had strawberry pie SOUP! The pie was firmer the next day, but then the crust was soggy and the berries were soft. I don't know if it was slicing the berries that did it or if it was the 2 cups of sugar?? It was VERY sweet and almost tasted medicinal. I took another reviewer's suggestion and added lemon juice, which really helped to tone down the sweetness. Will probably not make again.
I've been using this recipe for years and is very quick, easy and delicious. It's known as the Shoney's Strawberry Pie at my house because it is SOOO very close to the pie that Shoney's restaurant serves. I use less water, cornstarch, and sugar than listed here. I do recommend having your water boiling and slowly STIR in the sugar and cornstarch (that you have already measured out and mixed together) otherwise the cornstarch can lump up like lard in the water and become insoluble.
Very good and easy. I added a thin layer of custard at the bottom, lined with strawberries cut in half and covered in glaze. I made the glaze recipe for 1 pie as listed by another reviewer. It still made ALOT. I only used half of it. Gave enough strawberry flavor and sweet, but if I used the whole thing, it would have been too goopy and sweet. I topped each serving with a little whipped cream. Yummy! (If you want to add a layer of custard, mix 1 T. sugar, 1 T. cornstarch, pinch of salt, 1 beaten egg yolk, 1 c. milk, half'n half or cream and heat, stirring constantly until thickens. Take off burner, add 1 t. vanilla. Let cool slightly, spread into bottom of pie crust. Let cool completely before adding strawberries.)
This is similar to my grandmother's recipe. It is requested often. The only variations are less water (1 cup), more cornstarch (3 Tbsp) plus the addition of 2 Tbsp light karo syrup. This is the only strawberry pie my family makes. It is wonderful!
Soooo delicious!!! I made this pie in 5 minutes flat. I reduced the sugar by using a 0.6 ounce package of sugar free jello instead of a 3 ounce jello package. Also, the jello was blackcherry, not strawberry, which gave it a VERY FRESH taste. I'll definitely be making this extremely quick and yummy pie again!!!!
Tastes just like the original strawberry pie that was served at Big Boy's restaurants when I was younger. (Their pies now just do not compare to this.)
very easy, quick, I did the sugar free jello and splenda route and everyone loved it. I was surprised!! thank you. I just made the original version-- w/sugar-- it's wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 537
** Calories from Fat: 144
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