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Let the mixture cool to room temperature.
- Arrange the halved strawberries in the cooled pie crust.
- Pour the cooled gelatin glaze over the berries, spreading evenly to coat.
- Refrigerate the pie for at least 3–4 hours, or until the filling is firm and set.
- Top with whipped cream just before serving.
- Garnish with fresh mint if desired for a touch of color and flavor.
💡 Tips for Success
- Use ripe, sweet strawberries for the best flavor.
- For a twist, add a layer of cream cheese mixed with a little powdered sugar to the bottom of the crust before adding berries.
- Want a sugar-free version? Use sugar-free gelatin and adjust the sweetener to taste.
🧡 Final Thoughts: A Family Favorite, Year After Year
Janet’s Strawberry Pie is more than just a dessert—it’s a celebration of fresh ingredients, simple traditions, and shared moments around the table. It’s easy enough for beginners but delicious enough to be passed down like a treasured recipe card.
So whether you’re making it for a summer gathering or just because strawberries are too beautiful to resist, give this recipe a try. One slice and you’ll understand why it’s Janet’s favorite—and soon to be yours, too.
Would you like a printable version of this recipe or suggestions for making it with other fruits like blueberries or peaches?
