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betty's strawberry pie

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A sweet and crunchy pie packed with plump strawberries. I make this when strawberries are in season and at their sweetest, perfect to end a warm day. The step about the jelly/jello being syrupy is paramount to this working and the base staying crunchy. This can be made the day prior. Serve with lashings of fresh cream and/or vanilla ice cream. Chilling time is cooking time.

yield 8 serving(s)
prep time 1 Hr
cook time 4 Hr
method Refrigerate/Freeze

Ingredients For betty's strawberry pie

  • 1 1/2 pkg
    butternut cookies (crunchy caramel and coconut)
  • 3/4 c
    butter, melted
  • 1/4 c
    walnut meal (pulverized walnuts)
  • FILLING:
  • 1 lb
    strawberries (washed, topped and sliced) weight should be after berries are prepared.
  • 2 pkg
    strawberry flavoured jelly/jello
  • 2 c
    boiling water

How To Make betty's strawberry pie

  • 1
    In a food processor, blitz the base together and press into a standard pie plate. Remembering to go up the sides. Refrigerate until needed.
  • 2
    Prepare the jelly/jello using the water needed for only 1 package (you want the jelly to set firmly). Place into a fridge until syrupy and no longer watery - this is super important.
  • 3
    Place the prepared strawberries into the chilled base and carefully pour over the syrupy jelly/jello solution.
  • 4
    Refrigerate until well set, about 3 - 4 hours. I normally make this the morning of serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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