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1 ea Baked 9-inch Pie Shell 3 oz (1 Pk) Strawberry Gelatin
1 1/4 c Sugar 1 qt Fresh Strawberries
1 tb Cornstarch 1 1/2 c Water
3 tb Lemon Juice
6 servings
Clean and hull strawberries.
In medium saucepan, combine sugar and cornstarch; add water and lemon
juice. Over high heat, bring to a boil. Reduce heat; cook and stir until
slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until
dissolved. Cool to room temperature. Stir in strawberries; turn into
prepared pastry shell. Chill 4 to 6 hours or until set. Serve with
whipped cream if desired. Refrigerate leftovers.
1 1/4 c Sugar 1 qt Fresh Strawberries
1 tb Cornstarch 1 1/2 c Water
3 tb Lemon Juice
6 servings
Clean and hull strawberries.
In medium saucepan, combine sugar and cornstarch; add water and lemon
juice. Over high heat, bring to a boil. Reduce heat; cook and stir until
slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until
dissolved. Cool to room temperature. Stir in strawberries; turn into
prepared pastry shell. Chill 4 to 6 hours or until set. Serve with
whipped cream if desired. Refrigerate leftovers.
