Mai's Fresh Strawberry Pie
Pie Shell and Base
- 1 (8-inch) pie shell, baked and cooled (you can use pre-made crumb shell)
- 1 pint large fresh ripe strawberries, washed, capped, well drained
- 1 cup granulated sugar
- 1 cup 7-Up
- 5 tablespoons arrow root or cornstarch
- 1/8 teaspoon salt
- 1 teaspoon red food coloring
- Juice from 1/2 lemon
- 4 tablespoons cranberry gelatin
- Place strawberries in pie shell with flat side down. If using pre-made crumb
pie crust, melt 1/3 cup chocolate morsels per pie; with small slanted cake spatula,
spread a thin coat of chocolate in bottom only, of pie shell. Apply chocolate in
a circular motion making sure you cover the complete bottom of shell. This prevents
the crumb crust from breaking up when you slice the pie. When using a chocolate
crumb crust I use white chocolate chips for the coating.
- Glaze: Mix and bring to boil all ingredients except cornstarch or arrow root.
Add cornstarch or arrow root after mixture reaches boil. Cook until thick.
- Remove from heat and stir in the gelatin. Stir until dissolved. Let cool.
- Spoon glaze over fresh strawberries in pie shell. Completely cool, then chill
in refrigerator overnight.
- Decorate the outer edge of the pie with whipped cream or Cool Whip.
Source: Mai - Posted at Chyrel's Recipes from Friends
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