Sugar Free Strawberry Pie

• Produce

  • 1 Mint, fresh
  • 3 cups Strawberries

• Baking & Spices

  • 3 1/2 tbsp Corn starch
  • 1 Topping, sugar-free frozen whipped

• Bread & Baked Goods

  • 2 Pie crusts

• Liquids

  • 2 1/2 cups Water

• Other

  • 1 Small (.3 oz and 1 large (.6 oz package of sugar free strawberry gelatin

Found on momlovesbaking.com

Ingredients

• 2 pie crusts (I used Pillsbury® Refrigerated Pie Crust)
• 3 cups strawberries, hulled and sliced
• 2 1/2 cups water
• 3 1/2 tablespoons corn starch
• 1 small (.3 oz) and 1 large (.6 oz) package of sugar free strawberry gelatin
• Optional garnish:
• Sugar free frozen whipped topping, thawed
• Fresh mint

Directions

• Preheat oven to 350°F.
• Place one crust in the bottom of a 9 pie plate. Spread the remaining crust on a lightly floured surface and cut small hearts out using a 1 heart cookie cutter. Cut as many hearts as you can.
• Brush the edge of the pie crust with a little bit of water (the one in the pie plate). Add hearts around the edge of pie crust. Use a fork to poke holes in bottom and sides of crust. Place remaining hearts on a greased cookie sheet.
• Bake pie crust for 15-18 minutes or until edges are light golden brown. Let cool.
• Bake hearts for 9-12 minutes or until light golden brown. Let cool.
• Layer strawberries on bottom of cooled crust.
• Stir together water and corn starch in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and simmer while stirring constantly until thickened.
• Remove from heat and stir in gelatin. Stir until completely dissolved.
• Pour over strawberries.
• Place in refrigerator until set, about 4 hours or overnight.
• Serve pie with extra hearts, whipped topping and mint, if desired.

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