This past Saturday I received a text from my mother exclaiming “Linda’s Produce has flats of Florida strawberries!” I knew I had to have some. You see, in preparation for the impending strawberry season I’ve been pouring over recipe after recipe for strawberry pie. I was itching to try my own compilation pulled together from all those recipes.
Monday afternoon I headed over to Linda’s and picked up a flat of strawberries and started with the experimenting. The result is this super sweet taste of spring. It is so good we are going to offer it on our Blue Plate Menu at the restaurant today. Stop by and have a piece!
If you end up giving this recipe a try for yourself leave me a comment and let me know what you think. Happy strawberry season y’all!
2 and ½ Cups sliced strawberries
1 and ½ Cups Water
1 and ½ Cups Granulated Sugar
3 Tbsp. Cornstarch
One 3oz. Box Strawberry Jello
One Pre-Baked Pie Shell
Bake pie shell first. Remove from oven and allow to cool for 30 minutes. Wash, cap, and slice strawberries. Arrange strawberries in pre-baked pie shell.
In a small saucepan, heat sugar, water, and cornstarch. Bring to a boil over medium heat. Stir frequently until syrup begins to thicken. Reduce heat to low, and continue to cook, stirring constantly for about 2 more minutes. Stir in Jello until dissolved. Remove from heat and slowly pour over strawberries in pie shell.
Chill 8 hours or overnight before slicing and serving. Serve topped with a dollop of whipped cream.