How To make Strawberry Parfait Pie
1 C Boiling Water
1 3 Oz. Pkg. Lemon Gelatin Powder
1 Pt Vanilla Ice Cream
1 C Strawberries* -- sliced
1 Baked Graham Cracker Pie Shell
*May fresh or frozen strawberries, or may substitute other fruit of choice such as blackberries, peaches, etc.
Heat one cup of water to boiling in a two-quart pan; remove from heat; add one package of lemon gelatin. Stir in one pint of vanilla ice cream; stir until melted. Chill this mixture until it thickens (about 30 minutes). Fold in strawberries. Turn into a cooled graham cracker pie shell. Pie will be ready in half an hour. Must keep refrigerated.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
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Granola Strawberry Parfait Recipe - Yummy Tummy
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Fresh Strawberry Pie!! (without Jello)
Learn how to make the best fresh strawberry pie!! Perfect for the peak of strawberry season in spring and early summer when strawberries are their most flavorful. This recipe is so easy, super delicious and sure to be a hit with everyone who tries it!
What you'll need:
1 single pie crust (see how I make mine here: )
2 lbs fresh ripe strawberries (900g)
3/4 cup sugar (150g)
3/4 cup water (180ml)
1 tsp lemon juice
3 Tbsp cornstarch (or arrowroot, tapioca, potato starch, etc)
3 Tbsp water
whipped cream (see how I make stabilized whipped cream here: )
Preheat your oven to 450*F (230*C). Prepare your pie crust in a 9 pie tin or pie plate. Dock the crust with a fork and bake for 10-12 minutes or until just barely light brown. Remove from oven and allow to cool.
Wash strawberries well. Drain and core them. Slice into quarters (or more pieces for larger berries). Put about 3/4lb into a medium saucepan on the stove. Add in sugar, 3/4 cup water and lemon juice. Bring to a boil and boil for 3 minutes, stirring constantly and breaking up the berries the entire time. When 3 minutes is up, remove from heat and strain into a measuring cup. You should have 12 ounces of juice (360ml or 1.5 cups). If not, add water to make 12 ounces. Pour back into your saucepan and bring to a boil. Add the cornstarch slurry and bring back to a boil. Cook for 15-30 seconds at most. Pour onto remaining strawberry pieces and toss to coat. Pour into cooled pie shell and refrigerate for 4-6 hours, or up to 24 hours. Top with whipped cream and serve. Enjoy!!
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