Strawberry Pie

Let’s make it

1. Stir gelatin into boiling water for about 2 minutes, until completely dissolved.
2. Stir in the thawed strawberries and all their juices. Refrigerate for 20–40 minutes, checking frequently, until thickened but still spoonable.
3. Spoon into the cooled pie crust. Chill any extra filling in dessert cups. Cover and refrigerate at least 4 hours, preferably overnight, until firm.
4. Cut into slices and add whipped topping just before serving. Keep refrigerated.

From the complete review edition, page 13. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.