Posted in Our Favorite Recipes
Every Spring time we make this fast and easy pie. I don't remember where I originally got the recipe, but I have added some different variations for it.
Strawberry Fluff Pie
1 Refrigerated pie crust
1 (3oz) pkg wild strawberry jello
1/4 cup sugar
1/2 cup boiling water
1 (8oz) container frozen cool whip, thawed
2 cups sliced fresh strawberries
8 fresh strawberry halves
1.) Heat oven to 450 F
Prepare pie crusts as directed on package for one-crust baked shell using 9-in pie pan. Bake for 9-11 min or until lightly browned. Cool for 30 minutes or until completely cooled.
2.) Combine jello, sugar & boiling water; stir until jello is dissolved. Refrigerate 10-15 minutes or until mixture begins to thicken & get syrupy.
3.) Add cool whip to gelatin mixture, stir until well blended. Fold in sliced strawberries. Spoon into cooled pie shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time.
Variations
1.) Use a graham cracker pie shell in place of the baked shell.
2.) When strawberries are not in season, use frozen strawberries, just thaw before you use them.
3.) You can even use the strawberries already in sugar. Just omit the sugar from the recipe, strain the strawberries, reserving the juice to another use. This is the variation that I use the most as these strawberries are found most often in my supermarket.
