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Easy Fresh Strawberry Pie on a white plate

Easy Fresh Strawberry Pie

If your looking for a perfect summer dessert this Easy Fresh Strawberry Pie is it! If you have ever had the Pie from Shoney's this should bring back memories.

Course Dessert
Cuisine American
Keyword dessert, Pie, strawberry, strawberry pie
Prep Time 25 minutes
Cook Time 25 minutes
Servings 8
Author Rob

Ingredients

FOR THE CRUST:

  • 1 refrigerated Pie Crust

FOR THE  FILLING:

  • 32 ounces fresh Strawberries - washed and drained
  • 1 cup water
  • 1 cup sugar
  • 3 heaping Tablespoons Strawberry Jello
  • 1/2 teaspoon lemon juice
  • 2 1/2 Tablespoons Corn Starch

FOR THE WHIPPED CREAM

  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon Vanilla

Instructions

  1. Preheat oven to 350

FOR THE CRUST:

  1. Place pie crust in pie pan and crimp edge.

  2. Use a fork to poke holes in bottom.

  3. Bake for about 18 minutes or until edges are browned. Let cool.

THE STRAWBERRY FILLING:

  1. Wash the Strawberries, by running cold water over them, or soaking them for a few seconds, and rinsing them off a couple of times.  Place them on paper towels, and let them dry.  Slice the berries in half, or in quarters or slices if preferred. 

  2. In a heavy sauce pan, place the water, sugar, Strawberry Jello, lemon juice and corn starch, and bring to a boil, stirring constantly.  Mixture will look cloudy, and then will begin to become clear.  When you can see your spoon through the mixture, if it looks like clear bright red Jello, it's done, remove from heat.  Allow to cool for a few minutes, and place in the refrigerator on a hot mat, to cool faster. 

  3. When Jello mixture is cool to the touch, add the sliced Strawberries to the mixture, and stir well, to make sure all berries are coated in the mixture.  Pour the filling into the baked pie crust, smooth the filling in the crust, and place in the refrigerator, in a pie keeper to protect the uncovered pie, and allow it to chill, and set, or thicken. 

FOR THE WHIPPED CREAM:

  1. Place the metal bowl, and whisk attachment to the mixer in the freezer for about 20 minutes before whipping the whipped cream.  Remove from freezer, and place the heavy cream, powdered sugar and Vanilla in the mixing bowl,  Whip on low until blended, and starting to become a little thick.  

  2. Turn mixer up to high speed, and mix until cream is whipped, and stiff peaks begin to form. How do you know it's done?  When you turn off the mixer, and lift the whisk out of the bowl, a big dollop of whipped cream will remain on the whisk, and will be thick enough to stay on the whisk  If it doesn't stay on the whisk, turn the mixer back on, and mix another 30 seconds or so, until it's a little thicker.

  3. Don't over mix it, or it will fall, flatten, and look like curdled butter.  It takes about 1 minute to get it whipped thick. Some recipes say it takes 3 or 4 minutes, but that may include the part where it's on low, mixing the ingredients.  You really have to look at the cream, when it begins to thicken, and stop the mixer when it form stiff peaks.  It should be done.

  4. Serve with whipped cream!!