This recipe was originally posted by SouthernPlate.com, then adapted by someone else who posted it. Then I came along & made more changes...It's easy & tastes great!
I also have made it with a graham cracker crust, but the regular crust is my fave.
Photo is not mine, it didn't last long enough to get a pic!
prep time20 Min
cook time1 Hr
sugar free strawberry
fresh strawberries, sliced thick
fresh squeezed lemon juice
pie crust shell, baked &
cooled to room temp.
cool whip, thawed
How To Make
In a medium pan, combine sugar, cornstarch and Jell-O mix. Add water; cook over medium heat, stirring constantly, until glaze becomes thick and clear. Remove from heat; add lemon juice. Transfer to a wide bowl and let cool completely.
Slice strawberries into thirds or quarters; fold gently into cooled glaze mixture. Pour mixture into pie crust; top with Cool Whip. Chill for about an hour before serving.
Note: You can substitute blueberries, cherries, raspberries or blackberries in this pie; you can also mix several together if you desire.
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