This is really a no fail strawberry pie and so very yummy.
1 c. boiling water
1 c. sugar
3 T. cornstarch
3 T. light Karo
3 T. strawberry jello powder
1 quart strawberries
1 baked and cooled pie shell
Stir sugar and cornstarch into boiling water and stir til sugar is dissolved. Add Karo and continue stirring til thick. Remove from heat and stir in jello powder.
Set aside to cool and continue stirring every 10 minutes or so or it may tend to get lumpy or have a thicker layer on top.
Half strawberries and spread into pie shell. Pour cooled glaze over strawberries. Refrigerate for at least a couple of hours.
Serve with whipped cream.
My Notes:
- You can get two pies from 1 small box of strawberry jello if you use barely 3 tablespoons (as opposed to heaping tablespoons).
- Some add red food coloring to the glaze but since I don’t care what color mine is and it looks plenty red to me, I don’ see the need to add extra dye to my food. I’m sure there’s plenty in the strawberry jello.
- You can whip a container of heavy cream, sweeten it a bit and cover the pie once it’s cooled but I’ve found that if you don’t eat the whole pie in one day (personal restraint it’s called!), the whipped cream may get runny or discolored from the strawberries so I make it easy on myself and use whipped cream in a squirt can. Vince doesn’t like as much as I do so it’s easy to get the right amount per serving .. spoonfuls for him . . cupfuls for me!
- Some recipes call for a tablespoon or two of butter in the glaze and I’ve never added that either.
