Savor sweet summertime with strawberry pie

By Suzi Hogan

Mansfield Record

Not only was my mother a great cook but many of her friends were also. This recipe is from a very sweet lady we went to church with and the grandmother of one of my dearest friends. It reminds me of summer, even though we can buy strawberries all year long now. And whenever I walk into the grocery store and the fragrant smell of fresh peaches is in the air, I substitute peaches for the strawberries and peach Jell-O for the strawberry Jell-O.  It makes a wonderful blackberry pie, as well.  

Over the years, I have substituted whipped cream cheese instead of plain cream cheese (it’s easier to spread) and perhaps slightly increased the amount of both the cream cheese and the powdered sugar.  Although, you only need just enough to evenly coat the bottom and sides of the pie shell. The following is the original recipe. I hope you find it as delicious as we do.

Strawberry Pie

1 pie shell, baked and cooled

1 cup sugar

1 cup water

4 tablespoons cornstarch

4 tablespoons strawberry Jell-O

3 ounces cream cheese, softened

1/3 cup powdered sugar

Fresh strawberries, sliced thin

Whipped cream or whipped topping

Directions:

Mix the sugar and cornstarch and then add the water; cook stirring constantly until clear and thick.

Remove from heat and add the Jell-O.

Mix the cream cheese and powdered sugar and cover the sides and bottom of the cooled pie shell.

Place the sliced strawberries on top of the cream cheese mixture.  Pour the completely cooled Jell-O mixture over the strawberries.  Refrigerate several hours and serve pie topped with whipped cream.

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Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email her at suzi.recipes@yahoo.com.

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