Try this Strawberry Pie recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan on the stove, cook:
1 c sugar
3 rounded T strawberry jello
2 ½ or 3 T corn starch
1 c hot water
Boil for 2 minutes. Remove from stove. Move to another container and allow to cool completely.
Bake the pie crust as instructed on the package. Set aside to cool. (Note: I let the dough thaw for about 10 minutes, then form the dough in the pie pan. Prick the sides and bottom with a fork. Set the pie pan back in the fridge and cool the raw pie crust before baking. This helps keep it from shrinking).
Slice, wash, and set the strawberries aside (may want to dry on a paper towel). Once everything is cooled, add the strawberries to the jello mixture. Pour into prepared pie shell. Place in refrigerator and chill for one hour or more. Serve when chilled, with whipped topping if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (381g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 55821mg | 1925 % | |
Potassium 11.5mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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