Description
A refreshing and easy-to-make Fresh Strawberry Pie featuring a sweet strawberry gelatin filling set in a crisp pie crust, perfect for a light dessert or summer treat.
Ingredients
Scale
Filling Ingredients
- 1 (12-ounce) can lemon-lime soda
- 2 teaspoons cornstarch
- 1 (3-ounce) package strawberry Jello
- 1 (16-ounce) box fresh strawberries
Pie Crust
- 1 (9-inch) prepared pie crust (regular or graham cracker, baked according to package instructions)
Optional Topping
- Dollop of fresh whipped cream or whipped topping
Instructions
- Prepare the gelatin mixture: In a medium saucepan, combine the lemon-lime soda and cornstarch. Bring the mixture to a boil over medium heat, stirring frequently. Boil until the liquid is nearly clear, about 3 minutes. Remove the saucepan from heat and whisk in the strawberry Jello until fully dissolved and smooth.
- Prepare the strawberries: While the gelatin mixture cools, wash the strawberries thoroughly, hull them to remove the green stems, and cut each strawberry in half.
- Combine and fill the pie crust: Once the gelatin mixture has cooled to room temperature, gently stir the halved strawberries into it. Pour the combined strawberry gelatin mixture into the prepared and fully baked pie crust, spreading evenly.
- Chill until set: Place the pie in the refrigerator and chill until the filling is completely set and firm, which typically takes several hours.
- Serve: Slice the pie and serve with a dollop of fresh whipped cream or your preferred whipped topping for extra indulgence.
Notes
- Ensure the pie crust is fully baked and cooled before adding the filling to avoid sogginess.
- For best results, use fresh, ripe strawberries.
- Chilling time can be extended for a firmer set.
- This pie is best enjoyed the same day or within 1-2 days for freshness.
- You can substitute the graham cracker crust if desired for a sweeter base.
