This semi-homemade recipe is so great! It’s fresh, it’s vibrant and it’s super tasty. Adding strong flavors like strawberry, ginger and rose water to store-bought crust and gelatin is a perfect and easy way to impress your loved ones. I hope you enjoy it!
This recipe serves 6-8, takes 20 minutes of prep time with a 2 hour rest time for the pie.
Fresh Strawberry Pie
Ingredients:
¼ cup sugar
1 tablespoon cornstarch
½ cup cold water
1 teaspoon ginger paste
¼ cup strawberry gelatin (Jell-o)
Pinch of salt
4 cups strawberries, stemmed and chopped
8-inch graham cracker crust
Directions:
1. Cut off the stems of the strawberries then quarter each one by placing them cut side down on a cutting board. Cut each one in half length-wise, then half again, creating 4 long pieces.
2. Pour the cold water into a saucepan then sprinkle the cornstarch on top. Whisk until smooth. Add the gelatin, sugar, ginger paste and salt, whisk until smooth. Place the pan over high heat, letting the mixture come to a boil. Whisk constantly and allow to boil for a minute. It’ll visibly thicken.
3. Take the pan off the heat and stir in the strawberries until each one is coated with the gelatin liquid. Let it all cool in the pan for a minute.
4. Pour the strawberry gelatin mixture into the graham cracker crust. Use a spoon to arrange the strawberries evenly in the shell. Slightly tilt the pie to distribute the liquid gelatin.
5. Allow the pie to set in the refrigerator for at least 2 hours. It is best served fresh within 24 hours but will hold up for a few days. Keep refrigerated.
Rose Water Whipped Cream
Ingredients:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon rose water *I know, 1/8 teaspoon is tiny but rose water is strong!
Directions:
1. Place your mixing bowl and whisk attachment in the freezer for 5 minutes.
2. Meanwhile, measure out the ingredients.
3. Add all of the ingredients to the mixing bowl and whisk on low. Gradually increase the speed to high as the mixture thickens. *The purpose of gradually increasing the speed is so that the liquid doesn’t splatter out of the bowl.
4. Once the cream reaches stiff peaks, turn off the mixer immediately to avoid it separating.
5. Store refrigerated in an airtight container. It is ready to serve and this point but will keep for a few days.
Slice the pie and add whipped cream on top for a fresh and vibrant dessert!