Strawberry Pie with whipped cream is Summer on a plate!
How about joining me for some strawberry pie at the coffee table? We've actually had rain and cooler temperatures in Texas this week and we'll stay indoors today.
I'm using my one of my favorite dessert plates on top of my green and white polka dot plates to coordinate with my polka dot table covering. Of course we're using the green Dollar Tree goblets!
This strawberry planter box was a gift from my friend, Kathryn. I love the mosaic tile on it and the strawberry motif.
If I had to choose a recipe that I have made more than any other, it's probably this recipe for strawberry pie! I cut the recipe from The Columbus Dispatch, over 40 years ago. Our family loves this pie. In fact, my hubby and I have been known to eat it in two days!! Once cut, it doesn't keep very well...that's the truth, and now you know why we HAVE to eat it so quickly.
1 pre-baked pie shell
1 quart strawberries, cleaned & hulled & set aside
1 cup water
2 T. light corn syrup
pinch of salt
3 T. strawberry gelatin
Combine sugar & cornstarch in a heavy saucepan & stir. Add water, corn syrup & salt. Cook until thickened & clear in color. Remove from heat & add gelatin, stirring well to dissolve the gelatin. The original recipe said to add red food coloring, but I never do. Let cool.
Pour over the berries. I usually cut the berries in half. Mix gently & pour into the baked pie shell. Chill. Top with whipped cream.
Serves 6-8 (or 2 people in 2 days!!!!)
I am sharing this with: