By Cyndi Malloy
1 baked pie shell
1 cup sugar
1 cup water
3 TB cornstarch
3 TB strawberry jello mix
2-3 boxes fresh strawberries, washed and hulled
whipped cream for topping
1. Cook sugar, water and cornstarch until thick; add jello.
2. Slice some of the berries in half to line the bottom and sides of the pie shell, so they lay flat. Then add as many whole (or cut up if they are very large) strawberries as needed to fill the crust to a well rounded top. I like it to be high. Cover with sauce. Refrigerate until set.
3. Top with whipped cream.
No comments:
Post a Comment