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    Strawberry Pie


    Source of Recipe


    Aunt Saunny

    Strawberries are showcased on top of vanilla custard and a buttery cookie crust in this easy summer pie.

    1 (5.1-ounce) package vanilla instant pudding mix
    2 1/2 cups milk
    1 pint strawberries, hulled and halved
    1/2 cup strawberry jelly

    For the Crust
    1 1/4 cups vanilla wafer crumbs
    1/4 cup sugar
    5 tablespoons butter or margarine, melted

    1. Preheat oven to 350F. For crust, combine crumbs, sugar and butter in a 9-inch pie plate. Press mixture evenly in bottom and up sides of pie plate. Bake for 15 minutes. Set aside to cool.

    2. Beat pudding mix with milk until thickened. Pour pudding into cooled crust. Cover loosely with plastic wrap and refrigerate until firm.

    3. Arrange sliced strawberries on top of pie in a circle, starting at outermost edge. Place remaining strawberries in center of pie in a decorative pattern.

    4. Melt jelly in a small saucepan over low heat. Brush strawberries with the melted jelly. Refrigerate pie, loosely covered, until ready to serve.



 

 

 

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