Ingredients: |
Ingredients: Pie Crust (I use Pillsbury refrigerated)
Strawberry Filling
3 lbs fresh strawberries, hulled
2 Cups Water
2 Cups Granulated Sugar
6 Tablespoons Cornstarch
Zest of 1 Lemon
1-6 Ounce Package Strawberry Jell-O
Stablilized Whipped Cream
1/4 teaspoon Unflavored Powdered Gelatin
3/4 Tablespoon Water
3/4 Cup Heavy Cream, chilled
1 teaspoon Granulated Sugar
1/4 teaspoon Vanilla Extract, or to taste
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Directions: |
Directions:Prepare pie crust using the directions on the box in a 9" pie plate. Let cool completely before adding the filling.
Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear, about 5 minutes.
Turn off the heat; add lemon zest and strawberry jell-o.
Mix well and cool in a very large bowl.
Fold in whole, hulled strawberries.
Pour into pie shell.
Store in refrigerator until set; serve with stabilized whipped cream piped around the edges.
Sprinkle unflavored powdered gelatin over water in a microwave-safe bowl and let it stand for 3 minutes.
Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied.
Whip chilled heavy cream, sugar and vanilla extract in a stand mixer, staying on low speed until small bubbles form and then increase the speed to medium.
When the cream begins to thicken and beaters begin to leave a trail in the cream, slowly pour in the gelatin mixture and then increase the speed to high and continue to beat until soft peaks form.
Place in a piping bag and pipe onto pie.
Notes
The stabilized whipped cream and pie can be made an entire 24 hours prior to serving.
Fresh strawberry pie will keep for 2 days at room temperature, or store in the refrigerator for up to 5 days |
This recipe for Strawberry Pie with Jello Filling is from