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Mom's Strawberry Pie

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“My personal favorite dessert. It's the best when made in the summer from strawberries freshly picked or bought at farmer's market. If you're diabetic or want to lighten the recipe up just substitute the sugar for 1 1/2 times the amount in Splenda.”
READY IN:
30mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake 9" pie shell according to it's directions and allow to cool.
  2. Clean and cut strawberries. Pour into pie shell.
  3. On the stovetop, cook the water, sugar (or Splenda), and cornstarch until thick. Cornstarch will lump as it heats and thickens so be attentive with a whisk. Add strawberry jello mix (the powder, not pre-made jello) and combine thoroughly. Allow to cool but not gel.
  4. Pour jello mixture over strawberries and refrigerate until fully gelled.
  5. Personally, I like it best if you pour the jello mixture over strawberries and allow to gel without chilling the strawberries. I think it takes away from the flavor when the berries get too cold.

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