Strawberry Pie

This one's a delicious pie that's perfect for spring. An excellent accompaniment to Easter dinner.

Strawberry Pie

Crust:

• 1 1/2 cups finely ground graham cracker crumbs (in my experience this ends up being one packet of graham crackers)
• 1/3 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Filling:

• 2  quarts fresh strawberries
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 1 (3 ounce) package strawberry flavored gelatin

Crush the graham crackers as finely as possible.  If you have a food processor, this is perfect for it. If not, just get them cruched as well as you can. I often put them in a ziploc baggie then crush them with a rolling pin.

Mix the crumbs with the sugar, melted butter, and cinnamon until well blended and then press into pie pan. If you use a smaller pie pan you may have some leftover crumb mixture, that's okay.

Bake at 375 degrees for 7 minutes.

Wash the strawberries, cut off tops and slice.

In saucepan mix together the sugar and cornstarch, blending thoroughly. Add the boiling water, cook over medium heat until it thickens. Remove from heat, stir in gelatin. Let cool to room temperature.

Pile the strawberry slices in the pie crust evenly. When the gelatin mixture has cooled poor over the strawberry slices. Place in the fridge to set.

Serve with whipped cream.