My copy of this recipe is written on a 3 x 5 index card by my mom. Handwritten recipes are the best! Someone actually took the time to find a pen, track down a piece of paper, and write down their recipe just for me. What a gift! In fact, one reason I started this blog is so that I can record my favorite handwritten recipes in cyber-space and then create a scrapbook with the original copies. My dream is to include pictures of the dishes and of the people who originally made them (more information on my recipe scrapbook to come).
Now I'm sure this recipe could be adapted to include homemade graham cracker crust, freshly whipped cream, and carefully bloomed gelatin, but then it wouldn't remind me of home. My only request is that you use the best local berries that you can find out of respect for my Mom. I don't think she's ever bought a pint of berries from the grocery store in her life (although I often do). This time I've chosen to make my strawberry pie just like Mom did with a store-bought crust, a small packet of jello, and (gasp) Cool-Whip.
Strawberry Pie Recipe
(this recipe makes enough for 2 regular-sized pies or 1 regular-sized pie and 6 individual pies which are perfect to give away to friends and neighbors)
2 pints fresh strawberries (picked locally if possible)
2 graham cracker pie crusts (store-bought or homemade)
or 1 large graham cracker crust and 6 individual graham cracker crusts
1 1/2 cups water
1 1/2 cups sugar
3 Tablespoons cornstarch
1 small packet of strawberry jello (3 ounces)
- Wash, hull, and slice strawberries. Allow to air dry.
- Whisk water, sugar, and cornstarch together in a heavy bottomed pot over medium-high heat. Bring to a gentle boil and whisk until liquid is clear and slightly thickened. Remove from heat.
- Add the packet of jello and whisk until all the jello powder has dissolved. Cool.
- Place the strawberries in the bottom of the graham cracker crusts (carefully arranged or haphazard, the choice is yours).
- Pour cooled liquid mixture over berries. Refrigerate pies for a few hours or until set.
- Serve with a big dollop of Cool-Whip (or, if you must, freshly whipped cream).