Strawberry Pie - Two Ways!

Grandma always made a creamy fresh strawberry pie, thickened with the addition of slightly congealed strawberry jello added to whipped cream. In the spring this pie was often on her dessert table. My son likes the strawberry pie similar to what you find in restaurants; those pies piled high with halved strawberries, in a thickened sauce. I found myself making that pie more often, to please the people who lived in my home.  I remember one Easter I made that pie.  Grandma was disappointed, told my Mom I should've made her recipe! Oops, can't please everyone!

I found myself reminiscing about Grandma's strawberry pie so set about making one.  It is no more work to make two baked pie shells than it is one, so I made two pie shells and two pies.  My son got his favorite version of strawberry pie delivered to his house. Mama still knows how to please her boy! My husband and I enjoyed the creamy strawberry pie. Both pies are good, both easy to make, the strawberry jello in both make for nice flavor and little work.  They are both a quick, easy and delicious fresh dessert!

 Grandma's Strawberry Pie

1 small box strawberry jello
1/2 cup sugar
1 pint whipping cream
1 pound fresh strawberries, chopped
1 baked 9-inch pie shell

Dissolve jello in 1 cup boiling water. Let cool until it begins to congeal.  Whip cream until thickened, but before stiff peaks form. Add sugar and beat in. Add jello mixture, beat until stiff peaks form. Fold in chopped berries.  Pour into pie shell and chill for at least 2 hours.

Glazed Strawberry Pie

1 cup sugar
3 tablespoons cornstarch
1 cup water
3 tablespoons strawberry jello
2 pints strawberries, stemmed and halved
1 baked 9-inch pie shell

Mix the sugar, cornstarch and water in saucepan.  Stir constantly, cooking until thickened.  Remove from heat; stir in jello until dissolved. Pour over strawberry halves; mix well.  Pour into pie shell; refrigerate until set.  Top with whipped cream, if desired.