Easy Strawberry Pie

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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:

  1. You can get two pies from 1 small box of strawberry jello if you use barely 3 tablespoons (as opposed to heaping tablespoons).
  2. 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.
  3. 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! 🙂
  4. Some recipes call for a tablespoon or two of butter in the glaze and I’ve never added that either.

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Comments

  1. 1

    says

    Judy, your name must really be “Genie”! I wished for the recipe when I saw the picture on your post recently, and *poof*, here it is! Thank you!

  2. 2

    says

    Except for the Karo that is the recipe I use. I wonder what the Karo does for it??? Interesting………. might have to try it.

    Waiting for local berries in Pennsylvania,

    Nancy

  3. 3

    says

    THANKS for this recipe, Judy. I have a dilemma…hubby is diabetic, so I’m wondering if I should substitute Splenda for the sugar so he can have some OR should I use your recipe as it is written and eat the whole pie MYSELF? LOL