Kitchen Sink: Time’s right for strawberry pie

By on May 12, 2010

Lisa Prince, a marketing specialist and one half of the Got to Be Good Cookin’ weekly recipe segment, will join us on the blog each month with bonus recipes, cooking tips and a behind-the-scenes look at marketing N.C. agricultural products…everything and the kitchen sink.

 

Lisa Prince

Lisa Prince

North Carolina’s strawberry season is relatively short, which means when the berries start coming off the vine, there is no time to waste! Go to your nearest roadside stand, pick-your-own farm or one of the many farmers markets across our state and be sure to get enough to freeze. That way you can enjoy the sweet and delicious taste of North Carolina strawberries all year long. 

A dear friend of mine, Emily Betts, was kind enough to send me this wonderful recipe for strawberry pie.  She is a fabulous cook, so you all are in for a treat with this one. Enjoy!

 Strawberry Pie

1 deep dish pie crust

3 Tablespoon corn starch

1 cup sugar

1 cup 7-Up

1 box strawberry Jell-O

1 quart North Carolina strawberries

 

Prick the bottom of the pie crust and bake according to package directions.

Cook the corn starch, sugar, and 7-Up until thick.  Add Jell-O and stir until blended.  Set aside to cool.

Wash strawberries and remove the caps.  When Jell-O mixture is cool add the strawberries and coat well.  Pour into baked pie crust.  Top with whipping cream or Cool Whip.

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