When strawberries are on sale... When the weather is following a warming trend... ...or you just don't feel like turning on the oven...
When you need a simple and light dessert to serve dinner guests... ...turn to this beautiful pie...because everybody loves strawberries!
1 (9 inch) graham cracker crust 3/4 cup sugar 2 tablespoons cornstarch 1/2 cup water 1/4 tsp vanilla extract 1/4 tsp almond extract 1 (3 ounce) package strawberry gelatin (I used peach this time) 4 cups sliced fresh strawberries
Puree about 1 1/2 cups of the strawberries in a blender to make approximately 1 cup puree.
Combine puree with sugar, cornstarch and water in a unheated medium saucepan. Whisk altogether. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 2 minutes, then remove from heat, add in the vanilla and almond extracts.
Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mostly cooled, but not set.
Meanwhile, arrange sliced strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Serve with whipped cream, and enjoy!