betty's strawberry pie
A sweet and crunchy pie packed with plump strawberries. I make this when strawberries are in season and at their sweetest, perfect to end a warm day. The step about the jelly/jello being syrupy is paramount to this working and the base staying crunchy. This can be made the day prior. Serve with lashings of fresh cream and/or vanilla ice cream. Chilling time is cooking time.
prep time
1 Hr
cook time
4 Hr
method
Refrigerate/Freeze
yield
8 serving(s)
Ingredients
- 1 1/2 packages butternut cookies (crunchy caramel and coconut)
- 3/4 cup butter, melted
- 1/4 cup walnut meal (pulverized walnuts)
- FILLING:
- 1 pound strawberries (washed, topped and sliced) weight should be after berries are prepared.
- 2 packages strawberry flavoured jelly/jello
- 2 cups boiling water
How To Make betty's strawberry pie
-
Step 1In a food processor, blitz the base together and press into a standard pie plate. Remembering to go up the sides. Refrigerate until needed.
-
Step 2Prepare the jelly/jello using the water needed for only 1 package (you want the jelly to set firmly). Place into a fridge until syrupy and no longer watery - this is super important.
-
Step 3Place the prepared strawberries into the chilled base and carefully pour over the syrupy jelly/jello solution.
-
Step 4Refrigerate until well set, about 3 - 4 hours. I normally make this the morning of serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Soy Free
Diet:
Low Carb
Keyword:
#BBQ
Keyword:
#make-ahead
Keyword:
#serve with ice cream
Keyword:
#summer cooking
Keyword:
#serve with cream
Keyword:
#No cook pie
Keyword:
#No cooking needed
Ingredient:
Fruit
Culture:
Australian
Method:
Refrigerate/Freeze
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