1cupgranulated sugar200 grams, depending on sweetness of strawberries
3ouncesstrawberry gelatin85 grams (1 box)
19-inchpie crust213 grams, store-bought or premade
1pintfresh strawberries454 grams, quartered
Whipped creamoptional, for serving
Combine the cold water, sugar, and cornstarch in a small saucepan. Bring to a gentle boil and simmer, whisking constantly, until sugar is dissolved. Remove from heat and add the gelatin, stirring until dissolved. Allow to cool slightly.
1 cup cold water, 1 cup granulated sugar, 3 tablespoons cornstarch, 3 ounces strawberry gelatin
Meanwhile, bake the pie crust according to package instructions (you can also use pre-baked or even graham cracker crust). Cool and line the bottom of the crust with the cut strawberries.
1 9-inch pie crust, 1 pint fresh strawberries
Pour gelatin mixture over strawberries and refrigerate until set, 2-3 hours. Serve topped with whipped cream, if desired.
Use fresh rather than frozen strawberries for this recipe. Frozen fruits are either likely to stay frozen, or, release too much liquid into the jello.
Let the pie crust cool fully before adding the strawberries and jello.
Allow 2 to 3 hours for the pie to fully set before serving.
Nutritional information does not include optional ingredients.
Storage: Store Strawberry Jello Pie in an airtight container in the refrigerator for up to 3 days.