Strawberry Shortcake Pie - cooking recipe

Ingredients

shortcake recipe 239034
2 cups all-purpose flour
1/4 cup Splenda sugar substitute
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into chunks
1 large egg
3/4 cup skim milk
fresh strawberry pie recipe 16881
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup water
1 (3 ounce) package strawberry gelatin
1 1/2 quarts fresh ripe strawberries (, , put in lg. bowl)
8 ounces whipped cream
chocolate syrup

Preparation

Pre Heat oven to 375 degrees.
Grease 9 inch pie dish.
Combine the flour, Splenda, baking powder, and salt in a medium bowl.
Cut the butter into the dry ingredients with a pastry blender or a large fork.
Whisk the egg into the milk.
Make a well in the center of the dry ingredients and pour the wet mixture into the well.
Mix with a fork until the ingredients just stick together.
Spread out about half the mixture into the 9 inch pie dish until the dough is about 1/4 to 1/2 inch thick depending on how thick you like your cake/crust.
Bake for about 10 to12 minutes until it has risen and is no longer doughy in the middle.
While the crust is cooling Mix and cook first 4 ingredients of the pie filling until thicker and more clear .
Slice strawberries length wise.
Remove from heat, add gelatin, and stir for 2 minutes. (do not add other cup of water like stated on box.).
Pour over strawberries and let cool.
After filling has cooled and starts to set very slightly pour into pie crust and allow to cool in the refrigerator for 2 to 3 hours.
Top with 8 oz of whipped cream and drizze chocolate syrup on top if desired.