moore2me
Lions don't need to spank
It's strawberry time in Arkansas. Here's one of my favorite strawberry recipes. For those of your who remember "Shoney's Strawberry Pie", this is that recipe. (You can use Splenda instead of sugar, sugar free jello and sugar free cool whip or cool whip lite is you're preparing dessert for a diabetic too.)
Glazed Strawberry Pie
(For those of you who remember the Shoneys Strawberry Pie, this is the recipe.)
Ingredients
2 ½ qts Fresh strawberries, washed and hulled
1 cup White sugar
2 tablespoons Cornstarch
1 cup Boiling water
1 (3 oz.) Package strawberry flavored gelatin
2 (8-in.) baked pie shells (or 12 individual tart shells baked)
Whipped cream or Cool whip
Instructions
1. In saucepan, mix sugar and cornstarch. Make sure to blend in cornstarch completely. Add boiling water and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool until room temperature.
2. Place strawberries in cooked, cool pie shells. Position berries with points facing up. Pour cooled gel mixture over strawberries.
3. Refrigerate until set. Serve with whipped cream or Cool whip if desired. Store in refrigerator.
(Makes two pies or about a dozen individual tarts.)
Glazed Strawberry Pie
(For those of you who remember the Shoneys Strawberry Pie, this is the recipe.)
Ingredients
2 ½ qts Fresh strawberries, washed and hulled
1 cup White sugar
2 tablespoons Cornstarch
1 cup Boiling water
1 (3 oz.) Package strawberry flavored gelatin
2 (8-in.) baked pie shells (or 12 individual tart shells baked)
Whipped cream or Cool whip
Instructions
1. In saucepan, mix sugar and cornstarch. Make sure to blend in cornstarch completely. Add boiling water and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool until room temperature.
2. Place strawberries in cooked, cool pie shells. Position berries with points facing up. Pour cooled gel mixture over strawberries.
3. Refrigerate until set. Serve with whipped cream or Cool whip if desired. Store in refrigerator.
(Makes two pies or about a dozen individual tarts.)
