Chocolate Strawberry Jello Pie

I had my doubts about this recipe. I mean really, a pie full of fruit and straight up jello? I just couldn’t see it. However, given Collin Murray’s incessant nagging about the lack of pies that our kitchen produces, I figured it was only fair that I pick a recipe, give it a whirl, and momentarily silence his demands for pie…

Now I happen to love strawberries. In fact, our fridge generally has an average of three clam shells full of those juicy red nuggets just waiting to be devoured…by me.

The important part about this pie is patience. It’s not something that you can make and then immediately serve. No, it takes time and a good deal of patience to allow the jello to set and the pie to become sliceable. But oh lordy is it worth the wait.

This pie certainly satisfied Collin Murray’s craving — a couple of times I even caught him standing inside the fridge door with a fork and a guilty look. It’s a perfect recipe to use up lovely, ripe strawberries and the perfect recipe for a warm summer day.

Chocolate Strawberry Jello Pie (adapted from La Pinata – Junior Service League of McAllen, Texas)

Makes one 9-inch pie

1 recipe Chocolate Wafer Crust, cooled

1 – 454g (1 pound) package strawberries, quartered

1 cup granulated sugar

1 cup water

2 tablespoons cornstarch

1 – 85g (3 ounce) package Strawberry Jello

Whipped cream, optional

Place the quartered strawberries in the cooled crust and set aside till ready to use.

In a small saucepan, whisk the sugar, water and cornstarch till combined. Cook on high until the mixture has come to a boil and thickened. Whisk in the Jello and allow to cool slightly. Pour the Jello mixture evenly over the strawberries and refrigerate until set, about one hour. Serve with whipped cream, if desired. Enjoy!

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