Thursday, March 12, 2009



Strawberry Pie

Yes, this pie is as good as it looks. And it has no sugar added.

Now is the strawberry season here in Florida. You can buy them at the strawberry farm, farmer's market or grocery store. I bought a half flat.

I live in a senior mobile home park here in Florida. We have pot luck dinners each month. Most of our residents are natives of another state. Some are snow-birds, like I am, and some are now year-rounders. Each pot luck is put on by the people from a state or combination of states. We set up the tables and clean up afterwards. We also prepare the meat and desert. Each person pays $2.50 to cover the costs involved. This week the residents from Michigan put on a chicken dinner. We made homemade cakes for general desert and strawberry pies for the diabetic residents. I made two and they were good. Actually I made three - two for the dinner and a third for me. I had to eat a piece to make sure it was okay before taking to the dinner, right? I also gave pieces to some people who couldn't attend. One is a lady and her husband who were about my age fifteen years ago when my dad lived here. They were so kind to him and I'm so happy to do a little pay back now. My closest neighbors, who watch out for my home when I'm north, also each got a piece, as did another friend who just got home from the hospital.

Here's the recipe. It is so simple.

Bake and cool pie crusts. See my April 17, 2007 post for a no-fail recipe.

For each pie:

Wash, hull and slice 4 cups of strawberries. Put in baked, cooled pie crust.
In a sauce pan mix 2 cups of water, 2 tablespoons of cornstarch, 3/4 cup of Splenda and a large box (or 2 small boxes) of sugar-free strawberry jello. Bring to a full boil to thicken. Pour over strawberries. Refrigerate for several hours or overnight. Store in refrigerator.

If desired, top with whipped cream before serving.

You can make a sugar version by substituting sugar and regular jello.

Hope you can buy some fresh strawberries and make this one. If not keep this recipe handy until your part of the country has some.






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5 comments:

Patchwork Penguin said...

Our local berries won't be in until June. I hadn 't thought of making a pie with SPlenda; will have to give it a try when the berries are ready. Thanks for sharing.

Jeanne said...

I have to wait until June for fresh berries, also. That pie looks sooooo good!

Libby said...

Oh Katie, it just sounds so delicious. We are entering strawberry season here, too . . . . maybe I'll pick some up this week at Farmer's Market and make us a pie *s*

Tropical Screamer said...

Katie I'll trade a rainbow for your pie.

I just told DH that I so wish I had a piece of strawberry pie. Your pie looks incredible.

And Kipper is looking quite spiffy. Please give him a rub and a scratch from me.

Darilyn

Norma said...

I use Splenda on our berries for short cake so this makes sense! It reminds me of a fruit dessert we had in Germany only it was on a thin cake layer instead of pie crust. I will have to give it a try, my SIL LOVES strawberries.