Happy Mother’s Day to all women everywhere!
I am keeping my fingers crossed that I get a day off from cooking . . . and that I am showered with all kinds of delicious desserts. A girl can dream, right?!
If you need a quick dessert for a special lady (or really, for anything or anyone!), this quick strawberry pie is for you! It comes together in a matter of minutes and it tastes absolutely amazing! Strawberry season is seriously one of my favorite times of the year and you can’t go wrong with this recipe.
When strawberries are in season, I try to find as many ways to incorporate them into my cooking as possible! This strawberry pie is always a popular dessert at family parties and BBQ?s - and it?s incredibly simple to make! I love to add a ton of strawberries so that the pie seems to be overflowing, but you could add less if you would like.
1 (8-9 inch) pre-made or homemade graham cracker crust
4 cups strawberries, quartered
1 cup sugar
2 tablespoons cornstarch
1 cup boiling water (must be boiling - warm water will not work)
1 (3 oz) package strawberry Jell-o
whipped cream for garnish
In a medium saucepan, mix together the sugar and corn starch; making sure to blend in the corn starch completely. Add boiling water, and cook over medium-high heat until the mixture starts to thicken (about 6-7 minutes). Remove the saucepan from heat, add jello mix, and stir until smooth. Let mixture completely cool to room temperature (if you don?t let it cool, it will cook the strawberries. To quicken the cooling time, place in the fridge for a couple of minutes).
Pour strawberries into prepared pie crust. Pour cooled gel mixture over strawberries.
Refrigerate until set, at least 4-5 hours. Serve topped with whipped cream, if desired.