By Emily Etheredge
Whether it is a Mother’s Day brunch, a bridal tea or a dinner with friends, Elaine Densmore’s Fresh Strawberry Pie will brighten up any occasion.
Densmore said during strawberry season, she enjoys preparing her pie for friends and family as it makes a pretty presentation for any event.
Densmore, the Chilton County Extension Office Administrative Support Associate said she located the recipe for the pie in a church cookbook 35 years ago.
“I make it several times when strawberries are in season and take it to family gatherings as well as dinners when I am supposed to bring a dessert,” Densmore said. “I also take a pie to the office at least once to share at lunch time as well.”
Densmore said the pie is quick and easy and most of the preparation is allowing the pie to “set up” in the refrigerator.
Fresh Strawberry Pie
Makes 2 pies, serves 16
2 (8 inch) pie shells, baked
2 quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 (3 ounce) package strawberry flavored Jell-O
In a saucepan, mix together the sugar and corn starch; make sure to blend cornstarch in completely. Add boiling water and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix and stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream, if desired.