ress into a 9 inch pie pan.
Prick well all
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 350 for 8 minutes.
Remove foil and bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch, and water until smooth.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Remove from the heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin over berries.
Refrigerate until set. Garnish with mint ...
egrees.
Grease 9 inch pie dish.
Combine the flour
Clean and hull strawberries.
Cut strawberries into halves. Dissolve cornstarch in 2 tablespoons of water and set aside.
In saucepan, combine sugar and 1 1/2 cups of water.
Bring to a boil over medium heat.
Add dissolved cornstarch.
Stirring constantly, cook until thickens and coats spoon.
Remove from heat.
Stir in strawberry Jell-O and cool to room temperature.
Pour strawberries into baked pie shell.
Cover with Jell-O mix and refrigerate until set.
Serve with whipped cream.
Bring water, salt and sugar to a boil.
Mix cornstarch with a little of the water.
Add to boiling mixture.
Stir in jello and cook until clear; then cool.
Place fresh washed strawberries in a baked pie shell (be sure you have drained them well and lay on paper towels to pat dry).
Pour thickened filling over berries. Refrigerate pie several hours.
Serve with whipped cream.
Garnish with a whole fresh strawberry with each serving.
Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
egrees F.
Unroll one pie crust onto a lightly floured
he pre-baked pie shell.
While the strawberry glaze is cooling
Bake pie shells and let cool. Mix sugar, cornstarch and water. Bring to a boil and cook until thickens. Take off heat and add Jell-O; stir well and let cool. After pie shell has cooled, put whole or cut up strawberries in the shell. When the filling is cooled, pour over strawberries in shell. Refrigerate until set. Top with Cool Whip. This recipe makes 2 pies. To make 1, use 1/2 of the ingredients.
or using a deep dish pie pan, I normally make the
rior to adding to the fresh cut strawberries. As pictured, I
Mix corn starch, sugar and salt in saucepan. Mix to a paste with 3 tbsp water. Then boil the cup of water and slowly add to sugar mixture. Boil on low heat til the mixture is thick and clear. Add lemon juice and food coloring.
Cool 15 minutes then add sliced strawberries.
Pour into shell. Chill.
Whip cream and slowly add sugar and spread on pie.
Refrigerate.
Soften cream cheese and spread on bottom of cooled pie crust. Place strawberries point up in cream cheese tightly together so that the pie shell is full.
Spread Marie's pie glaze over strawberries to fill in spaces.
Refrigerate before serving and top with Cool Whip.
Cook ingredients and put aside to cool.
Clean and slice strawberries and put in cooled shell.
Pour cooled mixture over berries.
Top with Cool Whip.
Melt marshmallows with milk in top of double boiler.
Let cool.
Fold in whipped cream and strawberries.
Pour into cool cooked pie crust or crumb crust.
Cool for several hours.
Serve with whipped cream and top each slice with a strawberry.
Can make a day ahead.
Cook cake by directions on box; cool completely.
Cut cake into small pieces.
Prepare pudding by box directions.
Layer in order as follows three times:
cake, strawberry pie filling and Cool Whip.
Spread jello pudding on top.
Sprinkle almonds and sliced strawberries on top.
(190 degrees C). Press pie crust pastry into a 9