Recipe: So this is like my favorite dessert ever. I’m not sure why it took 4 years to post it. There are other versions like the one my mom makes for my birthday. (Yes, I get a strawberry pie instead of a cake.) Most have lots of Jello brand strawberry gelatin and some cut up strawberries in a pie crust.
America’s Test Kitchen said, “Woah! Wait a minute! Strawberries have pectin. Why don’t we use their pectin to help gelatinize the strawberry pie and make it taste better?”
And everyone replied, “Amen.”
So, here is the recipe you need for next month’s strawberry season. The low calorie graham cracker crust I used will be posted next! Unless I get sidetracked…. which never happens. SQUIRREL!
(My spellchecker says “gelatinize” is not a word. If it isn’t, well it should be.)
- 3 lbs. fresh strawberries, washed and dried and tops cut off
- 3/4 cup sugar
- 2 Tb. cornstarch
- 1 and 1/2 tsp. Sure Jell for low -sugar recipes
- pinch of salt
- 1 Tb. lemon juice
- 1 pre-baked pie shell or graham cracker crust
- Take about 1 and 1/2 cups of strawberries and puree the strawberries until liquid . This can be done in a blender or food processor.
- In a medium pot, mix the sugar, cornstarch, Sure Jell and salt. Add strawberry liquid puree. Turn the burner to medium high and cook until the mixture comes to a hard boil (where when you stir the bubbles do not go away). Stirring constantly, continue to boil for two minutes.
- Take the pot off the stove and add the lemon juice. Let it sit out until it cools to room temperature.
- Once cool, add the pretty strawberries to the strawberry gelatin in the pot. Stir until coated. Pour it – strawberries and all – into your baked pie crust. Allow to set up in the fridge for at least 2 hours.
- Try to consume within 5 hours. Why 5 hours? Well, I found out after 6 hours it becomes more like strawberry soup. But still delicious.