Light and refreshing, my mother's strawberry pie recipe is one our whole family looks forward to when strawberries are at their peak.
To keep the hot gelatin mixture from seeping out of the pie shells and making a mess in my refrigerator, I place each pie shell tin on a dinner plate to catch any drips.
2 pie crusts, cooked
2 pounds fresh strawberries, sliced
2 cups water
2 cups sugar
2 small packages sugar-free strawberry Jello
1 large container Cool Whip
Put cut strawberries in cooked crusts. Bring to boil water, sugar and jello, stirring constantly. Cool slightly and pour over strawberries. When ready to serve, cover with Cool Whip. Makes two 9" pies.