“In the summertime, when the weather is hot….” This is a pie for summer. Fresh Strawberries light up as the celebratory ingredient. I usually have to buy excess strawberries as some are lost to my appetite within the cooking process. Be sure to choose berries that are ripe and soft, yet firm. Too ripe and these will make the pie mushy whereas if they are too firm then it’s not pleasant to eat. Some key indicators to look for: a deep red hue on each berry and a little ‘give’ to the flesh when squashing between your fingers. Beyond that, this pie pairs extremely well with Prosecco and I encourage you to eat it this way
1 cup of sugar
3 tablespoons cornstarch
1 cup of water
3 tablespoons strawberry jello 2 boxes fresh strawberries
1 graham cracker pie crust
Microsoft Word – The Cook Book Original structure + new recipes 8.15.21.docx
Clean and pear strawberries. Pat dry and set inside the pie plate. In a separate bowl, mix cornstarch and sugar with a fork. On the stovetop, combine water, sugar and cornstarch stirring constantly. Bring to a rapid boil and then rapid boil for 1 minute stirring constantly.
Remove from heat immediately and add strawberry jello. Mix and let cool completely. Once cooled pour over strawberries and place in the refrigerator to chill overnight or for 2 hours. Serve with fresh whipped cream or vanilla ice cream.
