Shoney’s Strawberry Pie

Recipe Directions

1 refrigerated pie crust, such as Pillsbury*
1/2 cup sugar
2 tablespoons cornstarch*
1 cup lemon-lime soda pop, such as 7-Up
1/2 package (3 ounces) strawberry Jell-O (1/4 cup measure*)
1 tablespoons fresh lemon juice
4 cups fresh strawberries, cut in bite size pieces
Whipped cream for topping, to taste*

Prepare crust according to package directions for a baked pie shell.* Set aside to cool.

Meanwhile, in a 2-quart or larger saucepan, whisk together sugar, cornstarch and lemon-lime soda pop. Place over high heat and bring to a rolling boil, stirring frequently. Boil for 1 minute or until slightly thick.

Remove from heat and add Jell-O and lemon juice, stirring well. Set aside to cool. (Consistency will be like warm pudding and will thicken further in refrigerator.)

Rinse and cap strawberries, cutting any large berries in bite-size pieces. Place berries in cooled crust and spoon filling (it’s okay if it is slightly warm) over berries. Refrigerate until set, at least 1 hour, or up to 8 hours.

To serve, slice and top each serving with whipped cream.

* Cooking Notes

For testing we used 1 Pillsbury refrigerated pie crust (half a box), and baked it at 450 degrees F. for 10 minutes.

Be sure to check date on cornstarch. Old cornstarch won’t thicken properly in this recipe.

This recipe is easy to double and use the entire box of gelatin. However, you can store the remaining gelatin powder in a zipper top baggie for future use, if desired.

To cut calories and fat, use light whipped cream in an aerosol can or fat-free nondairy whipped topping.