Did you know that today is national Pi Day? I am really not a math person, but I LOVE to celebrate this day with my boys! It is the perfect excuse to have a delicious pie after dinner and to have a fun discussion with my boys about Pi. So in case you didn’t know, Pi is the ratio of the circumference of a circle to it’s diameter. It is rounded up because the actual ratio has been calculated to be over one trillion digits beyond the decimal point!! Thanks to this crazy long ratio that is better known as 3.14, every March 14th we will have PIE and maybe even learn a little more math while we are at it! Luckily my boys seem take after their Dad and enjoy math. For me, I will just stick to the sweet kind, like this divine fresh strawberry variety. This recipe comes from my dear friend Celeste. I love how simple it is to make! This time of year strawberries are plentiful, cheap and so flavorful that they are just begging to be made into a pie. Fresh strawberries are the star of this recipe and don’t they look beautiful? The glaze is a quick home made version of those packets you can buy in the grocery store and let me tell you about ten times better! This recipe uses a packet of strawberry jello and a 1/2 packet of raspberry. I have seen this recipe lots of times using only the strawberry jello but I think the raspberry one gives an added depth of flavor. It is easy to double and sets up quickly. Perfect for parties. Enjoy!!
For more wonderful Pie recipes click here.
- 3 tablespoons cornstarch
- ¾-1 cup sugar (depending on how sweet your strawberries are)
- 1 cup water
- 1 box (3 oz) strawberry Jell-O
- ½ box (3oz) raspberry Jell-O
- 2 cups strawberries
- 1 pie crust, prebaked
- Whipped Cream, sweetened
- Line the bottom of a baked and cooled pie crust with whole or sliced strawberries.
- Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-Os and stir until dissolved. Allow to cool for a few minutes and then pour gelatin mixture over strawberries and refrigerate until set. Top with freshly whipped cream and serve.
- Pour a pint of heavy whipping cream in bowl and stand mixer and couple of teaspoons of sugar. Using the egg beaters, whip the cream until stiff peaks appear.
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