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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Anderson Waffle House Strawberry Pie Recipe

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This recipe for Anderson Waffle House Strawberry Pie is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup of sugar
1/2 teaspoon salt
3 tablespoons of cornstarch
10 ounces of 7-up
1 3 ounce box of strawberry Jello gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 store bought pie crust, precooked and cooled
Homemade whipped cream or Cool Whip, to top
Directions:
Directions:
Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling. Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry Jello. Set aside to cool. Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely. Layer the strawberry slices in the precooked, cooled crust. Pour the Jello mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is from the Main Street Waffle House. My dad and I would go in to pick one up for Sunday dinner.

 

 

 

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