No Bake Strawberry Pie (Wisconsin State Fair 2011 Winner)
1 - 9" pie crust pre-baked
2 lbs frozen stawberries
2 Tbsp lemon juice
2 Tbsp water
2 packets unflavored gelatin
1 Cup (7 oz) sugar
1 lb fresh strawberries hulled and sliced thin
2 Tbsp Sure-Jell for low-sugar recipes
For the Filling: Cook frozen berries in a large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Add the Sure-Jell and increase heat to medium-high and cook, stirring frequently, until thich and jam like, about 25 minutes (mixture should measure 2 cups, cook until there is only 2 cups of berries).
Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
Fold fresh berries into filling. Spread evenly in pie shell and refridgerate until set, about 4 hours.
For the Topping: With electric hand held mixer on medium speed, beat cream cheese, sugar and vanilla until smooth, aout 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with topping on top or on the side.
Serves 6 to 8