Ingredients
Pie Base
- 1 frozen pie shell
Filling
- 3–4 cups sliced strawberries (about 1–1½ quarts)
- 1 cup sugar
- ¾ cup water
- 3 tablespoons cornstarch
- 1 (3 oz) package strawberry Jello
Topping
- 8 oz whipped topping
Instructions
- Prepare the pie shell: Bake 1 frozen pie shell according to package directions. Let it cool completely before filling to ensure it holds the filling properly.
- Add the strawberries: Place 3–4 cups of sliced strawberries into the cooled pie shell. Mound the berries slightly over the top edge of the crust to create a generous filling.
- Make the gelatin mixture: In a small saucepan, combine 1 cup sugar, ¾ cup water, and 3 tablespoons cornstarch. Bring the mixture to a boil while stirring to thicken. Remove from heat and whisk in the 3 oz package of strawberry Jello until fully dissolved.
- Fill the pie: Pour the gelatin mixture evenly over the strawberries in the pie crust. Allow it to seep thoroughly into all the nooks and crannies, filling just to the top edge of the crust to prevent overflow.
- Chill the pie: Refrigerate the pie for 4–6 hours or until the gelatin is completely set and firm to touch.
- Add the topping: Before serving, spread 8 oz of whipped topping (or as much as you like) evenly over the top of the pie as a light and creamy finish.
Notes
- Ensure the pie shell is fully cooled before adding strawberries and gelatin to prevent premature melting.
- You can substitute fresh whipped cream for the whipped topping for a homemade touch.
- This pie should be stored in the refrigerator and consumed within 2 days for the freshest flavor.
- For a more intense strawberry flavor, let the sliced berries macerate with a tablespoon of sugar for 15 minutes before assembling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
