Description
A light and refreshing no-bake crustless strawberry pie, perfect for summer desserts and those seeking a low-carb treat.
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 packet unflavored gelatin (about 2 1/2 teaspoons)
- 1/2 teaspoon vanilla extract
- Whipped cream, for serving (optional)
Instructions
- In a medium saucepan, combine 2 cups of strawberries, sugar, and water. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer for about 5 minutes, or until the strawberries are soft and syrupy.
- Use a potato masher or fork to mash the cooked strawberries.
- In a small bowl, mix cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the hot strawberry mixture.
- Continue cooking, stirring constantly, until the mixture thickens, about 2–3 minutes.
- Remove from heat. Stir in lemon juice, vanilla extract, and sprinkle in gelatin, stirring until dissolved.
- Let the mixture cool for 10–15 minutes.
- Place the remaining 2 cups of sliced strawberries in a pie dish or shallow tart dish.
- Pour the cooled strawberry mixture over the fresh strawberries and spread evenly.
- Refrigerate for at least 4 hours, or until set.
- Serve chilled with whipped cream if desired.
Notes
- Use ripe, sweet strawberries for best flavor.
- You can substitute honey or a sugar alternative for a lower sugar version.
- To make it firmer, add an extra 1/2 teaspoon of gelatin.
- This pie holds its shape best when chilled overnight.