Ingredients
- Filing:
- 1 pre-made pie crust or use the crust from my Mini Apple Pecan Pies
- 8 cups strawberries, hulled
- 2/3 cup sugar
- 2 tbsp. cornstarch
- Pinch of kosher salt
- 1 tbsp. lemon juice
- 1 1/2 tsp. unflavored gelatin
- 2 tsp. cold water
Preparation
Step 1
Cook pie crust according to manufacturer’s instructions.
Cool crust completely.
For filing: slice 2 cups of strawberries and lightly mash. You should have about 1 1/2 cups.
In a small bowl, pour cold water and sprinkle gelatin over the top. Let soften for a few minutes.
Place mashed strawberries in a small saucepan with sugar, cornstarch and salt. Turn heat to medium high and bring to a simmer. Cook stirring occasionally until the strawberries thicken.
Take off the heat and add the lemon juice and softened gelatin. Mix well then cool to room temperature.
Combine the remaining strawberries and cooked strawberry puree.
Pour into the baked pie shell.
Chill for at least 1 hour.
Nutritional value per serving (1/8th of the pie):
Calories 218 Fat 6 grams Carbs 41 grams Fiber 3 grams Protein 2 grams