November 26, 2011

Regina's Strawberry Pie

Today begins what I am calling 'Friends Week' here on the Mrs.  I have asked several of my friends to provide one of their favorite recipes to share with all of you here.  These lovely friends of mine graciously accepted, and went to work preparing the recipes & doing a little food photography.  

Don't cha just love good friends?   

Today's recipe is from my friend Regina Coker.  This isn't Regina's first recipe here though.  Ya'll might remember her grandmother's wonderful recipe for fruit salad a while back.  She is a great cook, and a pie perfectionist!  So, what more fitting for her to share today than a pie recipe?

Take it away, Regina!

"Now you can have strawberry pie any time of year and not just when strawberries are in season!  This recipe is unique, because it uses frozen strawberries.  I got this recipe over twenty years ago from a lady at my church.  Over the years, I have modified it slightly making it the perfect recipe to make any occasion special." ~Regina Coker

Regina’s Strawberry Pie

  • 16 oz. bag frozen whole strawberries
  • 1 3-oz. strawberry gelatin
  • 1 cup sugar
  • 4 Tbsp. cornstarch
  • 2 cups strawberry juice/water
  • 1 deep-dish baked pie shell
  • whipped cream


Cut strawberries in fourths while still frozen.  Thaw strawberries in a strainer over a bowl to capture the strawberry juice.  (There will only be a small amount of juice.) In a 3 qt. saucepan, mix gelatin, sugar, and cornstarch.  Put the juice from the strawberries into a 2-cup measuring cup and finish with water to equal two cups.  Gradually add the juice/water mixture to the saucepan, and cook over medium heat stirring constantly until mixture is boiling and is clear and thick.  Set aside and let cool until mixture is at room temperature.  Add the thawed strawberries.  Pour into a baked pie shell.  Refrigerate 2-3 hours.  Top with whipped cream before serving.

*I buy a 32 oz. bag of frozen, whole strawberries and use half of it.



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