Patriotic Summertime Strawberry Pie {recipe}

I am loving summertime cookouts.  The mother of all cookout days is only a few weeks away…the 4th of July.  After a filling menu of burgers, ribs, and all sorts of yummy salads, sometimes it is nice have something light and refreshing.  This pie is light and has a few less calories than many desserts out there, and is equally as satisfying.  

Patriotic Summertime Strawberry Pie

1 – cup granulated sugar

1/4 – cup cornstarch

1/4 – cup strawberry gelatin (jell-o)

1 1/2 – cups water

1 – tablespoon lemon juice

1/2 -teaspoon strawberry extract

1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)

1 – regular pie crust, pre baked

Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.

from: Mommy’s Kitchen