**This recipe requires a deep dish pie plate (2 1/4-inch deep.) If you are using a store bought frozen pie crust (like Pillsbury), you'll need to cut the filling recipe in half.
Bake your pie crust and allow to cool completely before filling.
Make the filling: In a medium saucepan, bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
Remove from heat; add in the strawberry jell-o. Mix well and let cool.
Fold in strawberries.
Pour into pie shell.
Store in refrigerator until completely set (at least 3 hours.)
Slice and serve with whipped cream, if desired.
Fresh strawberries produce optimal results for this pie. In my experience, the liquid released from thawed, frozen strawberries doesn't allow the Jello to set properly.
You want the sauce to be cooled or the jello won't set properly. Once you make the sauce, you can set the pot over ice (in your sink!) which cools the glaze faster, or just let it sit on the counter. Whisk it occasionally. As it cools, it will thicken a bit more, but should still be pourable.
To Store: This pie will keep in the refrigerator for up to 4 days. To freeze, don't decorate with whipped cream; wrap it well with tinfoil, transfer to a plastic bag and seal well. It will keep up to 1 month. (It's best served fresh though, since juices will begin to loosen and run after thawing.)
For more tips, please refer to the full article and watch the video!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.