Fresh Strawberry Pie
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Fresh Strawberry Pie
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This fresh strawberry pie is the perfect summertime dessert. Fresh, juicy strawberries mixed with gelatin, cornstarch, and sugar, all packed into a crunchy graham cracker crust.
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Ingredients
- 1 (9-inch) deep dish pie crust graham, or fulled baked pastry crust, cooled
- 4 cups strawberries sliced
- 1-1/2 cups water
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3 ounce box strawberry jello
- Whipped Cream for topping
Instructions
- To you pie crust add your berries in an even layer.
- In a medium-sized pot add water, granulated sugar, and cornstarch and place over medium-high heat.
- Bring the mixture to a boil and cook while whisking until clear and thick, about 2-3 minutes after reaching boiling. Remove from heat.
- Stir the dry Jello powder into the stove mixture and whisk to fully combine.
- Let the strawberry Jello mixture cool for about 1 hour, and then slowly pour the mixture over the berries in the pie crust.
- Add the pie to the refrigerator for at least 4 hours, but it is best to set for at least 8 hours.
- Right before serving top with desired amount of whipped cream.
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Nutrition Information
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Serving
1slice
Calories
144kcal
(7%)
Carbohydrates
36g
(12%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.05g
(0%)
Sodium
52mg
(2%)
Potassium
111mg
(2%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
9IU
(0%)
Vitamin C
42mg
(47%)
Calcium
13mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 144kcal | 7% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 52mg | 2% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 42mg | 47% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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