14 March 2016

Super-Simple Strawberry Cream Pie Recipe

Happy Pi Day, everyone!

This holiday is a big deal in our house. Because we love pie, in all its wondrous varieties! Today, for breakfast we had walnut biscuit "pies." (I tried doing a pecan pie-like filling inside a biscuit crust, and they actually turned out to be more like muffins ... but they were still delicious.) The kids were all disappointed that the school cafeterias didn't offer pie as an option ... But we made up for it at dinner with TWO beef pot pies. (Yum!)

But my favorite part of every Pi Day is creating new and delicious pie recipes. And this year's recipe is the easiest one ever! Only four ingredients, and less than twenty minutes prep time, but it tastes good enough to make people believe you slaved for hours.

Super-Simple Strawberry Cream Pie

You will need:
1 pie crust (recipe below ... or store-bought is fine)
1/2 lb. strawberries (or more, if you want an extra berry burst)
2 c. non-fat, plain Greek yogurt
1 pkg. strawberry Jello

Bake the pie crust for 10-12 minutes at 400 degrees Fahrenheit, until lightly golden brown. Slice strawberries and arrange approximately half of the berry slices on the bottom of the crust.

In a medium-sized bowl, stir together yogurt and Jello. Pour on top of strawberries and spread evenly.

Arrange remaining strawberry slices on top. Chill for 4-6 hours, until set. 

Pie Crust Recipe
You will need: 
1 c. + 2 Tbsp. flour
1 tsp. salt
1/3 c. oil
1-3 Tbsp. VERY cold water

In a medium bowl, stir together flour and salt. Drizzle in oil and stir with a fork until it resembles coarse crumbs. Add water, 1 Tbsp.  at a time, just until dough comes together. Press into a ball, then roll out and place in pie tin. (I find it easiest if I roll the dough between two sheets of waxed paper, because it doesn't stick to my countertops, and it's super-easy to transfer to the pie tin this way.)

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