Strawberry pie is definitely a favorite summertime dessert. Yes, I know that we just entered spring but, with a high of 93 degrees, it feels like summer! Plus, the strawberries at the Farmers’ Market were just too beautiful and delicious to resist!

INGREDIENTS
1 pie crust (I used Pillsbury ready-made)
2 to 3 baskets of fresh strawberries
1 6-oz package Strawberry Jello
Whipped Cream, garnish

METHOD
Bake pie crust according to package directions and allow to cool.

Meanwhile, clean all the strawberries and remove leaves. Place on paper towels to get rid of excess water.

Prepare jello according to package directions, but instead of using 2 cups of hot water and 2 cups of cold water, only use 1 ½ cups of hot water and 1 ½ cups of cold water (decreasing the total water to 3 cups instead of 4 cups).  This will allow the jello/pie to set better.

Once your pie crust has totally cooled we’re ready for assembly.  Fill up the pie crust with strawberries, placing them closely together.  Arrange the top of the pie using the prettiest strawberries and place them so their points are all facing upward.  Once you have the pie full of the strawberries carefully pour the jello into the pie crust filling in all the spaces with jello.  It will seep down into the pie and set all the strawberries. Be sure to pour it onto the top of the strawberries as well, because it forms a glaze and gives the pie a nice overall appearance.

Place the pie in the refrigerator and allow to set for at least 4 hours.

Serve with fresh whipped cream!