by Charles Hartz, Owner, Hartz Spice, Portland, Ore.
This pie is quick, simple, and delicious. The combination of fresh strawberries and real whipped cream is hard to beat, especially when it takes so little time and effort to create something your friends and family will love so much.
- 4 tablespoons strawberry Jell-O
- 3 tablespoons cornstarch
- 1 cup sugar
- 1 cup water
- 3 cups sliced strawberries
- 1 9-inch baked pie crust
- Whipped cream, as needed for topping
In a saucepan, combine the strawberry Jell-O, cornstarch, sugar, and water. Bring to a boil. Remove from heat and cool for five minutes.
While the liquid is cooling, add the sliced strawberries to the prepared pie crust.
Pour the liquid over the strawberries in the crust and refrigerate overnight. Cut the pie into six or eight slices and serve with whipped cream.
- Whipped Cream
- Yield: About 3 cups
- 2 cups heavy whipping cream
- 5 tablespoons sugar
- 1/2 teaspoon real vanilla extract
Add the heavy whipping cream to a mixer with a whisk attachment. Whisk on high for one minute. Add the sugar and vanilla extract. Continue to whisk on high until the cream comes together and forms stiff peaks. Keep refrigerated.
The whipped cream can be refrigerated for up to one week. During that time, the it may lose some of its structure and become soft. If this happens, simply rewhip to form the stiff peaks once again.