During the short two to three week window when they are ripe and ready, I put them on top of cereal, make smoothies, shortcakes, and, of course, pie. Strawberry chiffon pie is the kick I’ve been on this week. I’ve played around making at least seven different versions. I’m so grateful to the neighbors and good friends who are happy to take them off my hands as I create recipes and test them. Last night, friends gathered at Pie Cottage for a potluck on the Strawberry Full Moon, which I really didn’t realize it was until I was already deep into making the pie. Coincidence? Maybe. 😉
When I brought the finished pie out and set it on the table, it was finished off quickly. Always a good sign. One friend even said,
This is so good it makes me want to cry!
Hearing that, I thought I might just need to post the recipe in case you’d like to make it during strawberry season, too. I call it Strawberry Heaven Pie. I hope you like it.
What you need:
1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water
How to make it:
Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Set aside to cool slightly.
Stir in sliced strawberries.
Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
Press into 9×13 inch pan (I use glass so you can see the pretty layers).
Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.
Note: You may substitute a 16-ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries