Meg’s Strawberry Lemon Jello Pie
My five year old daughter, Meg, wanted to make a special dessert for friends who were coming for dinner. After careful consideration, she decided on a Strawberry Lemon Jello Pie. Meg had so much fun making her first pie crust – you could see the pride on her face (I have to say that I was VERY proud of her – she’s a natural in the kitchen). The pie was simple to make and much tastier than I thought it would be. The crust was flaky and good, the lemon jello and strawberries were sweet and tart while the whipped topping made it creamy and delicious. It was a cool and refreshing dessert that all the kids (especially Meg) loved, and the adults enjoyed as well.Pie Crust (9 inch): Adapted from a Betty Crocker’s recipe
- 1 cup of flour
- 1/3 cup PLUS 1 tbsp shortening
- 1/4 tsp salt
- 3 tsp cold water
Preheat the oven to 475 degrees. In a large bowl, cut shortening into the flour and salt until they are small pea size crumbles. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry forms into a large ball. (1 -2 teaspoons of water can be added if necessary).
Shape into flattened round on lightly floured surface. Roll pastry 2 inches larger than inverted pie plate. Gently lift dough and place in pie pan, pressing firmly against the bottom and sides. Pinch the edges to form a nice crust. Poke holes in the bottom of the crust with a fork. Place in the oven and bake for 8-10 minutes or until light brown. Cool completely.
- 1 1/2 cup of water
- 1 1/4 cup of sugar
- 1 tbsp corn starch
- 2 tbsp lemon juice
- 3 oz lemon gelatin
- 4 cups strawberries, sliced thinly
- 1 9 inch pie crust
In a saucepan over high heat combine the water, sugar, corn starch and lemon juice. Bring to a boil then reduce heat and stir until slightly thickened (about 4-5 minutes). Add lemon gelatin and stir until dissolved. Cool to room temperature then add strawberries and mix thoroughly. Pour into the prepared pie crust and refrigerate for 4 hours or until set.
- 1 pint of whipping cream
- 3-4 tbsp white sugar
- 1 tsp vanilla
Mix all ingredients with a hand blender for 5-7 minutes until fluffy.