Strawberry Pie GF
- 1 fully baked “graham cracker crust” – click link for recipe
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/2 cup finely chopped strawberries
- 1/2 cup honey
- 1 envelope gelatin (plain), softened in 3 tablespoons cold water
- 1 lb strawberries, stems removed
Place pre baked pie shell in the freezer.
In a saucepan, gently cook together the lemon juice and strawberries on low to medium heat, (not boiling) until strawberries are nice and tender and start to break down. About 5 minutes.
Add honey and bring to a simmer. Cook another 3 minutes. Remove from heat.
Add softened gelatin. Whisk until smooth. Set aside and allow to cool about 15 minutes. Mixture should be red, nice and smooth.
While mixture is cooling, place whole strawberries, cut side down and fill entire pie shell. Place back in freezer.
Pour cooled gelatin mixture over strawberries. (I used a pastry brush and gently covered each strawberry with the gelatin) Not necessary, but makes for a beautiful presentation.
Place pie in fridge and chill for at least 3 hours before serving.
Pipe or dollop lightly sweetened whipped cream around the outside border of pie.
*to make dairy free, use coconut whipped cream or simply omit.