I read a study once that said Americans only eat around 4.5 pounds of strawberries a year. I can only assume the study didn’t include the Southern states where most people feast on strawberries while they are in season, sometimes eating them as a meal on their own. One of the most popular, and sought after, recipes is the Southern strawberry pie recipe. This is a cold strawberry pie and is a legitimate excuse to eat dessert first whenever if is available. No one is completely sure where the first recipe came from, other than it wasn’t Shoney’s, even though their version was very popular for years. Over time, the recipe has been altered and adjusted by every cook who has made the pie but the end result is still delicious.
Cold Strawberry Pie Recipe
Strawberry Pie Ingredients
Makes 2 Pies
4 Pounds Fresh Strawberries
2 Cups Sugar
2 Cups Water
5 Tablespoons Cornstarch
4 Tablespoons Strawberry Jello Mix
2 Pre-Made Graham Cracker Pie Shells
Strawberry Pie Instructions
In a large pan, mix sugar, water, and cornstarch. Cook on medium high heat. Stir frequently until the mixture thickens and becomes mostly clear. It will look similar to clear glue when it is ready.
Remove from heat and stir in strawberry jello mix.
While jello mixture is cooling, wash and cut 4 pounds of strawberries into bite size chunks. Optional – While cutting strawberries, watch for particularly pretty berries you can slice in half and use as decoration on top of the pie.
Fill pie shells with cut strawberries.
Once jello mixture is at or very close to room temperature, pour gently over the pies. Pour slowly so that the mixture doesn’t overfill the shell and make sure every berry is coated.
Place pie in refrigerator for 4 hours to set.
Slice and enjoy!