#571 - Strawberry Chiffon Pie

(by Shirley McNevich)

1 - 3oz. box strawberry Jell-O
1/2 cup boiling water
1/4 cup white sugar
1 envelope Dream Whip (mix according to package directions)
1 1/2 cups sliced strawberries (fresh if they are in season)
1 - 9" pie crust (baked according to package directions OR make and bake your own pie crust--bottom only)

Bake your pie crust first and made sure it's completely cooled. In a bowl add Jell-O and the boiling water--stir. Add white sugar and stir well until mixed. Cool Jell-O mixture on the counter until cool, then refrigerate until it starts to gel. Remove Jell-O from refrigerator. Mix Dream Whip according to package directions. Fold Dream Whip into the thickened Jell-O. Add the strawberries to the Jell-O and stir. Pour Jell-O mixture into the baked pie crust. Refrigerate several hours or overnight before serving.

#512 - Glazed Strawberry Pie

(by Shirley McNevich)

1 - ready-made Keebler graham cracker pie crust
1 cup water
1/4 cup strawberry jelly
1/4 cup of a small box of strawberry Jell-O mix (it won't take the whole box, just 1/4 cup)
2 - 3oz. Philly cream cheese
1 TBSP white sugar
2 TBSP orange juice
1 quart of fresh whole strawberries (washed, stemmed, and drained)
1 - 8oz. Cool Whip

In a saucepan, heat the cup of water until boiling, then stir in the 1/4 cup Jell-O mix and the strawberry jelly--stir until dissolved. Place ice cubes in a large bowl and set the saucepan in the ice until mixture is room temperature. Wipe the bottom of the saucepan with a towel and place saucepan in refrigerator until mixture starts to gel. In a mixer beat cream cheese, white sugar and orange juice until smooth. Spread the cream cheese mixture evenly on the bottom of the graham cracker crust. Evenly arrange the strawberries on the cream cheese mixture (bottom end of strawberries up). Remove the glaze from the refrigerator and spoon over the strawberries. Chill at least a few hours, then spread Cool Whip over the top. Refrigerate overnight.

#73 - Strawberry Pie

(by Phyllis [Neff] Moyer - friend)

Crust: 1 1/2 cups sifted flour; 1/2 cup canola oil; 1/2 tsp. salt; 2 TBSP white sugar; 2 TBSP milk. Mix everything together by hand until oily. Press crust into a pie plate and prick all over (especially the bottom) with the tongs of a fork. Spray the inside of the crust with Pam, then set another pie plate in the crust (this will keep the crust from shrinking). Bake at 400 degrees for 10-15 minutes until brown. Remove from oven and cool.

Filling: 1 cup white sugar; 1 cup water; 3 TBSP white corn syrup; 3 TBSP cornstarch. Put the cornstarch in a small bowl and mix in a little bit of the water so the cornstarch won't get lumpy. Pour all the ingredients in a saucepan (including the cornstarch/water mix) and set heat on medium. Stir while cooking constantly until it starts to thicken. Slowly add 3 TBSP of strawberry Jell-O and continue stirring. After Jell-O is mixed in, remove from stove. Stir in 1 quart of whole strawberries (do not cut them up). Pour everything into cooled pie crust. Refrigerate. Adding cool whip and sliced strawberries on the cool whip is optional.