There is a fabulous strawberry patch 5 minutes away from our house. I buy a flat every day. Those who know me know I’m addicted to strawberries in every form, so it’s no surprise that this recipe is among my favorites.
Crust:
18 graham crackers, crushed ( 1 1/ 2 cups)
1/ 4 cup sugar
1/ 2 cup melted butter
Mix well and press into a 8 inch pie pan. Chill for an hour
Strawberry filling:
1 1/ 2 cold water
2 tbsp cornstarch
1 3oz package sugar free strawberry gelatin
3 tbsp sugar
4 cups hulled, sliced strawberries
In a saucepan, mix water and cornstarch. Bring to a boil stirring constantly. Turn down the heat to medium and cook for 2 minutes. Remove from heat and add gelatin and sugar, mixing well until dissolved. Add the strawberries and mix together well. Pour into crust and refrigerate for 2 hours.
I serve with copious amounts of sweetened whipped cream, since it is my conviction that all foods (well, almost) benefit from whipped cream.