Light Strawberry Gelatin Pie Recipes

STRAWBERRY PIE WITH JELLO RECIPE

Steps:

• Preheat oven to 350.
• Place the pie crust in pie pan, nestle in, crimp edge and prick bottom with fork a few times (as shown above).
• Bake pie crust for about 15 minutes or until edges are browned. Remove from oven and set aside to cool.
• Layer sliced berries into the cooled baked pie crust. Fill to top.
• Stir together water sugar and cornstarch in a sauce pan and bring to a boil. Simmer, stirring constantly, until thickened.
• Remove from heat, add Jell-O and stir until dissolved.
• Pour mixture over the strawberry filled crust.
• Refrigerate until set. This will take at least 3 hours to have a good set.
• Top with whipped cream when serving.

LIGHT STRAWBERRY PIE

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

LIGHT STRAWBERRY GELATIN PIE

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm., Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

ELEGANT LIGHT STRAWBERRY PIE

Steps:

• Bake pie shells according to package directions for a pie that will have refrigerated filling.
• In saucepan mix cornstarch, gelatin mix, pudding mix and sugar.
• Add 1 cup water and 1 cup milk, stirring to wet the dry ingredients.
• Add cream cheese, cut into chunks, and cook on low, stirring with whisk until cream cheese melts and sauce is slightly thickened.
• Remove pot from heat and stir in remaining cup of milk, stirring with a whisk to blend well.
• Pour 1/4 of sauce into each pie shell; cover with 1/4 of sliced strawberries, pressing the berries into the sauce.
• Repeat procedure making a second layer of sauce in each pie shell, ending with strawberries on top.
• Cover with plastic wrap and chill until pies are set- several hours.
• Just before serving, top each slice with a little fat-free non-dairy topping and one whole strawberry for garnish.
• NOTE: This can be made with raspberry gelatin mix and fresh raspberries.
• I've even made it with peach gelatin and fresh peaches (dipped in lemon juice to prevent discoloration), and drained.

STRAWBERRY PIE VI

Steps:

• In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.