It’s April – why is it 92F next to the beach? Let’s not start down the “global warming” route…
Here is my offering to the sun gods to tone down the heat just a little so I can be comfortable in jeans and a tanktop for just a few months. I’ll accept being miserable during the summer but it’s not Summer yet! Go back to bed!
Fresh strawberries covered in a strawberry glaze piled high in a graham cracker crust. Top it off with whip cream – no one can resist its appeal.
20 oz fresh strawberries, rinsed, patted dry, and hulled.
1.5 cups water
1 cup sugar
3 tbs strawberry or rasberry flavored jello
3 tbs cornstarch
1/4 tsp salt
3 tbs lemon juice
1 pre-made graham cracker crust (yes, I am lazy!)
Note: I made these into tart-size pies. Keebler sells a 6 pack of mini pie crusts. Halve the recipe if you decide to make mini-pies!
1. In a saucepan, combine water, sugar and cornstarch until thoroughly combined. Cook over medium high heat, stirring constantly, until mixture boils and thickens. Remove from heat and stir in the strawberry gelatin, salt, and lemon juice. Allow to cool slightly.
2. Arrange strawberries in the pie crusts with the tips pointing up. Pour gelatin mixture over, covering the berries. Refrigerate for 30 minutes.