It’s June in Oregon and you know what that means – strawberry time!!! The strawberry season doesn’t last long here so you have to get these sweet juicy berries while you can. In this blog, for the most part, I try to share recipes that are pretty quick and easy because I know how busy we all are, but that is not the case with this recipe. Not that that any part of this recipe is difficult, but it is time consuming because there are a lot of steps. But believe me, this pie is definitely worth the time! I’ve served this dessert many, many times and everybody always wants the recipe.
This recipe is originally from Taste of Home, but my tips and modifications below will definitely be helpful to you.
http://www.tasteofhome.com/recipes/strawberry-custard-pies
First you will need to bake a nine inch pie crust. To shorten the time to make this pie, you absolutely can use a refrigerated pie crust. I like the way my pie crust tastes so I always make my own. I’m not good at it though, because I don’t do it very often, so there is a lot of swearing in my kitchen when I’m making pie crust. So whether you use a refrigerated crust or make your own, the first step is to bake the crust and let it cool.
The next step is to make the glaze. You’ll be combining sugar, cornstarch and water in a saucepan on the stove. It will start out a milky color and then turn clear and thick when it’s ready. From there, you’ll add the Jell-O and lemon juice, stirring diligently. Once the Jell-O is fully dissolved, let the glaze cool to room temperature. Now I know some of you are going to be turned off by the use of Jell-O, I’m generally not a fan either, but the Jell-O really makes this pie delicious. Give it a try.
The next step will be to prepare your strawberries. This little gadget which removes strawberry stems is the best thing ever. If you make jam or anything that requires the hulling of a lot of berries, you must get one of these! I love it!
Once the berries have been washed and stems removed, slice them in half or, for the bigger berries, cut into three or four slices.
Next step is to cook the pudding by following the instructions on the box. Can you use instant pudding? I suppose so, but I wouldn’t recommend it. The cooked pudding really gives the pie a creamier texture than instant pudding can. Once the pudding is done, pour directly into the pie shell and begin putting your berries on. You won’t quite use all of the pudding because you need to leave room for the berries. I think I poured all but about a cup into the pie crust. Put the remaining pudding in a cup for a little treat.
Once all the berries are on the pie, drizzle the glaze over the berries. Do NOT use all of the glaze. There is probably enough glaze for SIX pies. Just drizzle enough to cover the berries and no more. Put the pie in the refrigerator until the pudding and the glaze are set.
Ingredients
One nine inch baked pie crust
1 1/2 cups sugar
1/4 cup cornstarch
1 1/2 cups cold water
1 3 oz. package strawberry gelatin
1 tsp lemon juice
1 1/2 hallocks of strawberries
1 4.6 oz. cook and serve vanilla pudding mix
Instructions
In a small saucepan, mix the sugar and cornstarch together. Gradually add the water, stirring until smooth. Over medium high heat, bring the mixture to a boil. Cook and stir for two minutes or until thick and bubbly. The mixture will go from a milky color to almost clear. Remove the pan from heat and stir in the Jell-O and the lemon juice. Make sure to stir until the Jell-O is fully dissolved. Let the mixture cool to room temperature.
Wash strawberries, remove the stems and slice.
Prepare the pudding according to the directions on the box. Pour most of the pudding into the pastry shell, being certain to leave room for the berries. Top with strawberries. Gently spoon glaze over the berries. Use only enough to lightly cover the strawberries. There will be a lot of glaze remaining.
Diane Does It! 