Strawberry Jello Pie
Servings: 8 slices
Ingredients
- 1 cup water cold
- 1 cup sugar
- 3 tablespoons corn starch
- 3 oz strawberry gelatin
- 1 graham cracker pie crust
- 1 pound fresh strawberries quartered, about 2 cups
- whipped cream topping optional
Instructions
- Mix the water, sugar, and corn starch in a small saucepan, whisking until the corn starch is dissolved. Then, turn the heat to medium or medium-high and bring to a boil, stirring occasionally.
- As soon as the mixture boils, remove it from the heat and stir in the gelatin. Whisk until the Jello is completely dissolved. Allow the mixture to cool until just warm to the touch (about 2 to 3 minutes)
- Meanwhile, line the pie crust with strawberries. Arrange them how you like and evenly distribute.
- When the Jello mixture is cool enough to touch (about 2 to 3 minutes), pour it evenly over the strawberries.
- Place the pie in the refrigerator and allow it to set for at least 2 to 3 hours.
- Top with whipped cream topping (optional) and enjoy!
Notes
The pie filling will not firm up completely like regular Jello, it will be closer to a traditional pie filling consistency.
To use a frozen or refrigerated flaky pie shell, fully bake the crust before filling with your strawberries and gelatin mixture.
Storage: This pie is best enjoyed fresh. Store covered in the refrigerator for 2 to 3 days. Over time, the strawberries will release moisture and the pie will become soggy. Freezing is not recommended.
