Finally, PIE!

Happy Sunday!

I am starting to go summer stir crazy.

You can only spend so much time inside an apartment without going a little batty.

Yesterday it started to hit me and I decided I needed a project or something to try out to make my day a little more filled.

I am trying not to be a crazy spender this summer, so I decided to make a pie. We get strawberries for free (perk!) and the pie I wanted to make had like 4 other ingredients I didn’t already have on hand- so it was a pretty cheap fix, but it was so yummy.

Strawberry Jello Pie

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Really easy ingredients. The original recipe I followed called for a regular pie crust, but we are chocolate lovers around this home so I bough I chocolate crust instead. I would definitely say it was a good choice!

Ingredients:

I baked 9 inch pie shell (you can make your own, or you can just buy one. For an easy, keep your kitchen cool recipe like this, I would recommend buying one. I’m lazy.)

1.5 cups strawberries. The thing about fresh picked strawberries, is not all of your strawberries will be the same size, and you will have some little baby strawberries. Overall I think I used 3/4 of a quart)

1 cup water

2 tablespoons cornstarch

3/4 cup sugar

1 small box strawberry Jello

Directions:

Wash and hull strawberries. Place them upside down in cooked pie shell. In liquid measuring cup, combine water, cornstarch, and sugar until nearly dissolved. Microwave 1-2 minutes until mixture bubbles up and thickens. (I microwaved mine for about 2.5 minutes. It never really boiled, but it did get thick.) Stir in strawberry jello powder and pour mixture over strawberries.At this point I realized I had a lot of room for more strawberries, so I started filling in the gaps. I’m really not sure how many strawberries I used because of this. 

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Before the jello…

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After the jello…obviously there are a lot more strawberries in this picture. Just fill in any gaps you see!

Refrigerate until set, 2-3 hours.

Another thing about my husband and I, we love whipped cream. I feel like strawberries and whipped cream is the best combination. You can definitely eat this pie without, but it doesn’t hurt to add a little whipped cream on top.

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Whipped Cream:

1 cup heavy whipping cream (keep the cream in the fridge until right before you are going to use it. It is better when it is really cold)

1 tsp vanilla

3 tablespoons powdered sugar

In a large bowl (I used my kitchen add mixer), whip cream, vanilla, and sugar until stiff peaks form.  Spread over the set pie, garnish with strawberry slices.

Advice: Don’t put the whipped cream on the pie until right before you are about to serve. 

Also- if the only people eating this pie are you and your husband, it is probably a better idea to put the whipped cream on in dollops, rather than covering the whole pie. Fresh whipped cream doesn’t stay set as well as cool whip does for awhile. It gets a little soft.

Strawberry Heaven

I am married to a strawberry farmer’s son.There are major perks: the main being the strawberries.

IMG_0921 There is nothing like a strawberry freshly picked from the ground. I am telling you- go to a farmer’s market, go to a stand, try a strawberry that is fresh- not from the grocery store. It will change your life.

I know, I’m being dramatic, but really, I love strawberries. Nat and I ate four quarts in a weekend with little to no regret. When I came home with our berries, I knew I wanted to make strawberry shortcake. One of my favorite combos is strawberries and cool whip, and it can only get better with a little cake, right?

The recipe I made was very simple and very yummy. My pictures are from my iPhone, but it seems like life nowadays is seen through an instragram filter anyway.

Strawberry Shortcake:

1.5 pounds strawberries, stemmed and quartered. (I feel like Nat and I ended up eating more than 1.5 pounds, but we also ate this in 2 days.)

5 tablespoons sugar

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4  teaspoon salt

1.5 cups heaving whipping cream

Mix strawberries and 3 tablespoons sugar, refrigerate until juices develop- about 30 minutes. I cut mine before I made dinner and then let them sit until we were ready for dessert.

Preheat the oven to 400 degrees

Mix the dry ingredients together. Stir in the whipping cream until just combined.

Put in an ungreased 8 x 8 baking dish.  Bake until golden, 18 to 20 minutes

After it bakes, let cool slightly. Cut into pieces.

IMG_0908Usually with strawberry short cake, you are supposed to have a layered thing going on. Nat and I just put strawberries on top of the cake and then covered it with cool whip. Let me tell you, you can never have enough cool whip.