Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 306
  • Fat:
  • 7 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 5 mg
  • Sodium:
  • 125 mg
  • Carbohydrate:
  • 60 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g


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Strawberry Pie

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Starring fresh-from-the-patch berries, this ruby-red pie comes from Barbara Budlow Schneider, whose recipe appears in their family cookbook, pens Linda Skiles of Lyons, Wisconsin.

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 45 min. + chilling

Ingredients:

  • 1-1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 package (3 ounces) strawberry gelatin
  • 3 tablespoons lemon juice
  • 1 quart fresh strawberries, halved
  • 1 pastry shell (9 inches), baked
  • Whipped topping, optional

Directions:

In a saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Add the gelatin and lemon juice; stir until dissolved. Allow to cool to room temperature, about 30 minutes. Add strawberries and stir gently to coat. Spoon into pastry shell. Chill until set, about 3 hours. Serve with whipped topping if desired. Yield: 6-8 servings.

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