My Strawberry Pie!!! …. absolutely delicious!!
When strawberries are fresh, it’s time to make a Strawberry Pie! A fresh strawberry pie is one of my favorites. As a child, our family would eat at Shoney’s and I loved their strawberry pie but this recipe is much better. During the strawberry season I will make nearly 20 or more of these pie’s for family, friends and don’t forget myself. They are easy to make and oh so delicious!:-)
This is a simple southern strawberry pie recipe.
1 – large deep dish pie crust baked
3 oz cream cheese
1/4 cup granulated sugar
The cream cheese will help keep the crust from getting soft.
Note: if you are having a party consider making mini-strawberry pies!
1 lb. Strawberries, more if you like to have a full pie and plan to eat a few!
1 –cup granulated sugar
½ teaspoon salt
1 cup water
3 tablespoons corn starch
Add to above filling after it has boiled.
3 tablespoons of strawberry Jello (less than 3 oz box)
If you increase the strawberries you will need to increase your mixture.
Place pie crust on a cookie sheet in the oven and bake according to the instructions on the package, usually 400 degrees F for 8 to 10 minutes or until light brown. Watch the crust so that it doesn’t over bake. While the crust is baking, mix the cream cheese and sugar. If you don’t like cream cheese you can skip this process. Leave at room temperature for now to make it easy to spread in your pie crust.
I usually buy 2 lbs. of strawberries and add extra. I like to have the pie over flowing with strawberries. I will double the filling recipe when adding extra strawberries or better yet make two pies. If you make two pies at the same time, triple the recipe and you will have plenty of filling. If the berries are really sweet this also gives me plenty to eat plain! Wash and clean your strawberries, I like to leave my strawberries whole. If you slice the berries you will need more than 1 lb.
Once the crust is done and cooled, spread the cream cheese mixture on the bottom of the baked pie crust. Be careful not to break your crust! Add the strawberries to the pie crust.
Sugar, salt, water and corn starch combined and starting to boil.
Start the filling by measuring and adding to your heavy pot the cold water, it is important the water is cold. Then add a little of the corn starch at a time and stir continuously to mix corn starch. Once the corn starch is mixed, add sugar, salt and water. Stir to get everything mixed together. Place on medium heat and stir, I stir almost constantly. When it starts to boil, it will thicken, be sure to stir the entire time it is boiling. Boil for 2-3 minutes. Remove from heat and add the strawberry jello and stir until completely mixed.
Strawberry pie filling after adding the strawberry jello.
Pie crust with one layer of strawberries, almost ready for the filling!
Let the filling cool for a no more than a couple minutes. Don’t wait too long or it will harden and you won’t be able to spoon over strawberries. After pouring on the filling over the first layer of strawberries, I stack n more strawberries and pour on more filling!!! *** ALERT: You will be tempted to stick your finger into the strawberry jelly, please don’t, it’s HOT and you will burn your finger. Don’t lick the spoon either while it is hot! My kids love to have a spoon full once it has cooled!
The pie is ready to go into the fridge for at least 3-4 hours before serving. Use Reddi Wip cream when you serve!
This recipe can be used with peaches and other fruit as well!
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