Strawberry Pie

Today’s dessert is Strawberry Pie. All the steps in this recipe are easy, except for the part about waiting until it cools off to put it all together so you can eat it. I hurried up the process and put mine in the freezer for a little while to speed up the cooling.

Strawberry Pie

1 baked pastry crust (home-made or store bought)
1 cup sugar
1/2 teaspoon salt
3 tablespoons cornstarch
1 cup water
2 tablespoons lemon juice
A few drops red food coloring
2 cups sliced strawberries
1 (8 ounce) tub Cool Whip or other whipped topping of choice

Bake the crust according to directions and allow to cool. In a medium saucepan, whisk sugar, salt, and cornstarch together. Stir in water and lemon juice. Cook and stir over medium heat until thickened, stirring constantly. Add a few drops red food coloring. Mix well and allow to cool. When filling is cool add sliced strawberries. Pour filling into cooled crust. Top with whipped topping of choice.

Crust can be home-made or store bought.

When done, add a few drops red food coloring.

The old recipe in my three-ring binder says to top with Cool Whip, and that’s how my mother always made this pie.

I really prefer to just refrigerate the pie and leave the topping off, though. I like to add the topping as I serve the pie.

I really should have made two pies, this one is not going to last long.