A day late posting this week’s baking adventure but for good reason! Life has been INSANELY and AMAZINGLY busy the last week, so please excuse me if this post is misspelled (thank God for spellcheck), uses poor grammar, or is just plain bland. The recipe for this week’s adventure was my grandmother’s so I will try my best and do it good by providing an enthusiastic post!
This Easter season was filled with my confirmation into the Catholic church and great times with friends (new and old) and family, so it was only appropriate to celebrate the Easter holiday with a recipe from my grandmother, who is peacefully resting in heaven…
If you notice from the specials in the produce section at the grocery, Strawberries, among other fruits, are very much in season right now! In fact, the grocery where I bought my ingredients for the recipe had 4 pints for $5! WOOHOO!
First things first: Prep…
[Insert picture that I forgot to take here. Please don't hate me. Mentally picture strawberries, strawberry gelatin, sugar, corn starch, and a Pillsbury pie shell (can't find a recipe that is better than premade).]
First, I baked the pie shell in the oven at 400 degrees for about 12 minutes like the pie shell packaging suggested. While it was cooling, I hauled and halved the strawberries…
Then layered them as neatly as possible into the baked pie shell.
Next, I combined the sugar, water, and corn starch in a pot over medium heat and stirred until thick. This took about 15-20 minutes of some TLC… TLC meaning stir and let sit for a minute or two, then stir and let sit again. Looking back, I probably should’ve let it get a little thicker, which is a takeaway for next time!
After the sugar starch was thick, I added the strawberry gelatin and red food coloring to make a gel and poured over the strawberries while still hot.
Another takeaway for next time: buy a DEEP DISH pie shell!!!… Strawberry goop kind of overflowed… and by kind of, I mean there was strawberry yumminess all over the counters! So much so that I had to place the pie on a pizza pan while it set in the fridge.
After the pie set for a few hours, I made some homemade whipped cream (*as grandma smiles down from heaven*) with heavy cream, powdered sugar, and a touch of vanilla!
Please note that homemade whipped cream doesn’t save well, so prepare it right before serving. It was the perfect addition to an amazing Strawberry Pie! There are requests already to make it again soon. It’s looking like a few great people at church are going to be getting this the next time as well!
[The pie crust was no match for the strawberries' strength but if you look hard enough you can find the little guy under there somewhere.]
Hope you all had an amazing Easter holiday and were able to celebrate with those near and dear to your heart!
Oh, before I forget! I made some cookies too as a “thank you” to some people at church for their amazing help and support throughout the RCIA process. Check out the little goodie bags:
Until next time my friends! Muah!