Grandma C. Meifert Strawberry Sundae Pie Recipe Recipe

Name: Grandma C. Meifert Strawberry Sundae Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. strawberries, crushed; 1/2 c. sugar; 2 tbsp. lemon juice; 2 tbsp. gelatin; 1/3 c. water; 2 Large eggs; 1/2 c. sugar; 1/8 teaspoon salt; 1 c. evaporated lowfat milk; 1/2 c. water; 1 c. sweetened whipped cream (sweeten with powdered sugar); 1 (9 inch) baked pie shell

Servings: persons

1 1/2 c. strawberries, crushed
1/2 c. sugar
2 tbsp. lemon juice
2 tbsp. gelatin
1/3 c. water
2 Large eggs
1/2 c. sugar
1/8 teaspoon salt
1 c. evaporated lowfat milk
1/2 c. water
1 c. sweetened whipped cream (sweeten with powdered sugar)
1 (9 inch) baked pie shell

1
Mix berries with sugar and lemon juice and let stand.
2
Soak gelatin in water.
3
Beat Large eggs, sugar and salt.
4
Add in lowfat milk and water and cook in double boiler till thick and creamy.
5
Remove from stove and add in gelatin.
6
Cold.
7
When it is ready to set, beat it till it is frothy and mix in the strawberry mix.
8
Pour this into a baked pie shell.
9
Chill.
10
When ready to serve, cover with sweetened whipped cream and decorate with a few whole berries, if you like.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. strawberries, crushed, 1/2 c. sugar, 2 tbsp. lemon juice, 2 tbsp. gelatin, and more.

Yes, Grandma C. Meifert Strawberry Sundae Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grandma C. Meifert Strawberry Sundae Pie Recipe

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