Easy almond Strawberry Pie
- FOR THE CRUST:
- 1/2 cup Butter, Melted
- 1 1/4 cups Flour
- 3 Tablespoons Powdered Sugar
- FOR THE FILLING:
- 1 package (4-serving size) Strawberry Jello
- 1 package (4-serving size) Vanilla Flavored Cook and Serve Pudding
- 1 1/2 cups water
- 1 teaspoon Almond Extract
- 3 cups Strawberries, Hulled and Sliced
- 2 cups Whipped Cream
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Cool Whip
Adapted from tastykitchen.com
Easy Homemade Buttery Shortbread Crust:
Preheat oven to 325 degrees. In a medium bowl, mix butter, flour and powdered sugar until crumbly. In an 8-inch or 9-inch pie plate pat crumb mixture evenly across the bottom being sure to come up the sides of the pan to the edge. Crimp the dough with your fingers or a fork. Bake for 20-25 minutes. Cool to room temperature before filling with strawberry mixture.
Combine Jello and pudding mixes in a medium saucepan. Stir in water, cook and stir over high heat until mixture comes to a boil. Remove from heat and set aside to cool to room temperature. Once pudding mixture is cooled, add almond extract and stir in sliced strawberries and pour into the crust. Chill until set, about 2–3 hours. Top the pie with whipped cream.
Beat whipped cream until soft peaks form. Gradually add powdered sugar and vanilla.