When strawberries are on sale… When the weather is following a warming trend… …or you just don’t feel like turning on the oven…
When you need a simple and light dessert to serve dinner guests… …turn to this beautiful pie…because everybody loves strawberries!
- 1 (9 inch) graham cracker crust
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 (3 ounce) package strawberry gelatin (I used peach this time)
- 4 cups sliced fresh strawberries
Puree about 1 1/2 cups of the strawberries in a blender to make approximately 1 cup puree.
Combine puree with sugar, cornstarch and water in a unheated medium saucepan. Whisk altogether. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 2 minutes, then remove from heat, add in the vanilla and almond extracts.
Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mostly cooled, but not set.
Meanwhile, arrange sliced strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Serve with whipped cream, and enjoy!