I like Eat n Park’s Strawberry Pie. There…I’ve admitted it.
It’s the only “restaurant” or “store” quality pie I actually get hungry for. But the biggest reason for that is I’ve never been able to make one that’s QUITE as good as theirs.
I came across this Strawberry Pie recipe last week, on my yearly search (during local strawberry season, of course) for a new one to try and beat Eat n Park at their own game.
This one is AWFULLY close. I think if I’d have included less strawberries in the pie, the strawberry-to-strawberry-gel ratio would’ve been perfect.
Regardless, this is delicious. If strawberries are in season, or are coming into season where you live, do yourself a favor: stop by a roadside stand, or a farmer’s market, and pick up 2 quarts and give this a try. It’s delicious!
Strawberry Pie
(Taste of the South, by way of Sassafras Cafe)
1 baked and ready-to-fill single pie crust (make your own, use Pillsbury, whatever)
1 cup sugar
2 tbsp cornstarch
1 cup boiling water
1 tsp strawberry extract (I omitted this; I didn’t want to buy it JUST for this recipe, and Tammy at Sassafras Cafe said it really doesn’t affect the pie)
1/2 tsp vanilla extract
1 (3 oz) package strawberry gelatin
2 quarts fresh strawberries; hulled and sliced in half
Directions
– Place sugar and cornstarch in a medium saucepan and whisk until completely combined
– Add the boiling water and extracts to the sugar/cornstarch, and turn the burner on medium heat. Whisk the mixture over medium heat until it thickens and the sugar dissolves (about 5 minutes for me)
– Remove from heat and add the gelatin; whisking until the mixture is smooth
– Cool mixture to room temperature before proceeding
– Next, arrange the strawberries in the baked pie shell, and pour the cooled gelatin filling over the strawberries
– Refrigerate for 2 hours or until completely set
– Can be stored, covered, in the refrigerator for up to 3 days
– Kelly’s Note:Be careful, when you bake your pie shell. Sometimes when baking a single pie shell it is recommended to prick holes in the bottom and sides with a fork. If you do that with this recipe, your gelatin will leak through the bottom and sides of your crust when you fill it. Instead, consider filling your pie crust with dried beans, or some other form of baking your shell without punching holes in it.
