Locke wanted strawberry pie for his birthday.  I don’t think I have ever actually made a strawberry pie before but it sounded good to me!  Several in our family watch sugar intake closely so we made 2 pies. One pie had all the glorious sugar and one was reduced.  I found a recipe that reminded me of the strawberry pie that Shoney’s used to serve. I reduced the sugar by using sugar free jello and replacing some of the sugar with a mixture of Truvia, Splenda, and sugar.

Bring the water, sugar ( or sugar substitute), jello, and cornstarch to a boil stirring constantly at a boil for one minute.

Remove from heat and let cool for about 2 hours in the fridge or about 30 minutes in the freezer, if you didn’t read the recipe closely and didn’t have much time!

Bake the pie crusts as directed. Remove from the oven and let cool. Mix 4 ounces of softened cream cheese with 2 T. of powdered sugar and spread in the bottom of the cooled pie crust. This helps keep the strawberry juice from soaking into the crust and making it soggy.  We didn’t put the entire 4 ounces in the sugar pie since Locke isn’t wild about cream cheese. We put just enough to be a nice barrier to the strawberry juice. The reduced sugar pie got all 4 ounces so either way will work.

Next rinse, dry, and cap the strawberries. Fill the cooled, baked pie shell with the berries. Pour the jello filling over the berries.

Chill pie for 2-4 hours in the fridge. If you didn’t read the recipe closely and the party starts in an hour, the pie will do just fine in the freezer for 30 minutes to an hour!

That’s it!

Some folks say whipped topping makes it even better! Papa Ed would agree.

Our table seats 8 but we can squeeze in 12, if some are willing to pull up bar stools to the corners.


One of my favorite nights!

Fresh Strawberry Pie

1 cup sugar or 1/3 c. sugar + 2/3 c. sweetener

1 1/4 cup water

2 T. cornstarch

1/4 cup strawberry jello powder or sugar free

Bring to a boil. Stir constantly for 1 minute.  Cool for 2 hours.

4 ounces cream cheese (I used fat free), softened

2 T. powdered sugar or 1 T. Splenda

Mix together and spread on bottom of baked and cooled crust.

4 cups strawberries, halved

Fill pie shell with berries. Pour completely cooled jello mixture over the top of the berries. If the jello mixture is still warm, it may cook the berries some and make them mushy.

Refrigerate for 2-4 hours before serving.

This was the first time I have made this recipe but it will not be the last!  It was simple and easy to reduce the sugar. We made 2 pies and only had 2 pieces leftover. I’m guessing those 2 pieces will be gone by evening.

I hope you have a great day!