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This pie is so easy to put together and great for Valentine's Day. I serve it with a dollop of whipped cream.
¾ cup sugar
4 Tablespoons flour
1/4 cup of strawberry jello (½ of a 3oz. box)
¾ cup water
16 oz pkg. fresh strawberries
Graham Cracker pie shell
Mix sugar, flour, and jello in a small saucepan. Add water. Bring to a boil over medium-high heat, stirring occasionally. Continue cooking, stirring constantly until it starts to get thick, about another minute. Set aside to cool slightly. Slice strawberries in half lengthwise. Lay half of strawberries in graham cracker pie shell. (I bake my own using directions on graham cracker crumbs package, plus I add a little cinnamon and nutmeg, which makes it taste yummy, or you can use a pastry crust if you prefer). Pour filling over strawberries and then add another layer of strawberries. Cover and refrigerate 6 hours. Top with whipped topping.
Notes: I usually make this with a regular homemade piecrust. Refrigerated pastry piecrust is also very good. Bake the piecrust and let cool, then continue with the recipe.