Strawberry Pie

I loooove strawberry pie. Love it. And this is the time of year when you can make your own luscious sweet strawberry pie, thanks to all the low prices on those plump berries at the grocers and markets. Sooo good, and just so satisfying on a hot, humid-ish day. Which is exactly the kind of weather now creeping into our Kansas springs...

My parents gave me a copy of Mr. Food's version of strawberry pie, and I mixed things up a bit until I had a recipe I liked best. I changed a few of the measurements for sugar/cornstarch, I like a sweeter and denser filling. I also sliced the strawberries, it just seemed to make for not-as-messy eating and also a better proportion of berries/binder :)

I can't stress enough - be sure to chill this pie for at least a good 4 hours, although 6+ would be ideal. You want a nice, ice-cold slice to top with some whipped cream and enjoy in the heat. Mmmmm.

Strawberry Pie

(adapted from Mr. Food)

Ingredients:

1 (9-in.) deep-dish pie shell, baked and cooled

1 1/2 c. granulated sugar

4 1/2 Tbsp. cornstarch

2 c. cold water

1 (3 oz.) pkg. strawberry gelatin
1 quart strawberries, washed, hulled, and sliced

Combine sugar, cornstarch, and water in a medium saucepan. Stir and bring to a boil while stirring. Boil off until mixture is clear and thick. Add gelatin and stir to dissolve. Set aside to cool about 15-20 minutes.

After cooling for a bit, add sliced strawberries to gelatin mixture. Pour into pie shell and chill in refrigerator, at least 4 hours. Serve pie with whipped cream. Yum!