October 3, 2011

Mile-high Strawberry Pie

Traditional Cakes & Pies

30–35 mins. plus freezing

“This mile-high pie causes smiles a mile wide! Treat your family to this cool, creamy delight full of fresh strawberries.”

1 package (6 ounces) strawberry-flavored gelatin mix
1 cup strawberry or mixed berry sherbet
2 1/2 cups sliced fresh strawberries
3 containers (8 ounces each) frozen extra-creamy whipped topping, thawed, divided
1 baked piecrust (9 inches)
Small whole fresh strawberries

1
Place the gelatin in a large bowl. Add 2/3 cup boiling water and stir until dissolved, about 2 minutes. Stir the sherbet into the gelatin mixture until melted and well combined. Cover and refrigerate until slightly thickened, 15–20 minutes. Stir in the sliced strawberries.
2
Gently stir 2 containers whipped topping into the gelatin mixture. Spread in the piecrust. Freeze until the top is slightly firm, about 1 hour.
3
Spread the remaining whipped topping over the pie. Cover loosely and freeze until firm, at least 5 hours.
4
Top the pie with a whole strawberry. Cut and serve. Garnish each serving with a whole strawberry. Store any remaining pie in the freezer.

Raspberry lovers can make this pie with raspberry-flavored gelatin, raspberry sherbet and fresh raspberries.

Serve this beautiful pie as a refreshing dessert after a summer lunch of grilled salmon, rice pilaf and grilled asparagus.

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