Big Boy’s Fresh Strawberry Pie - Page 2

Prepare the Pie Crust:
- Preheat the oven to 375°F (190°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
Prepare the Filling:
- In a saucepan, combine halved strawberries and water. Bring to a boil, then reduce heat and simmer for 5 minutes until strawberries are softened.
- In a small bowl, whisk together sugar, cornstarch, and lemon juice. Add this mixture to the strawberries in the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 2-3 minutes. Remove from heat and let cool slightly.
Prepare the Gelatin Mixture:
- In a separate bowl, dissolve strawberry gelatin in 1/4 cup cold water. Let it sit for 2 minutes, then stir into the slightly cooled strawberry mixture until well combined.
Assemble the Pie:
- Arrange the cooled graham cracker crust on a flat surface. Pour the strawberry filling into the crust, spreading it evenly. Refrigerate for at least 4 hours or until set.
Serve:
- Once set, slice the WW Big Boy’s Fresh Strawberry Pie into portions. Serve chilled, garnished with fresh whipped cream and additional sliced strawberries if desired.