Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place one
Pie Crust (1)
on the bottom of a 9-inch pie plate.
Step 3
Spread the other
Pie Crust (1)
on a lightly floured surface and cut small hearts out using a 1-inch heart cookie cutter. Cut as many hearts as you can.
Step 4
Brush the edge of the pie crust with a little bit of water (the one in the pie plate). Add hearts around the edge of pie crust.
Step 5
Use a fork to poke holes in bottom and sides of crust. Place remaining hearts on a greased cookie sheet.
Step 6
Bake pie crust for 15-18 minutes or until edges are light golden brown. Let cool.
Step 7
Bake hearts for 9-12 minutes or until light golden brown. Let cool.
Step 8
Layer
Fresh Strawberries (450 g)
on bottom of cooled crust.
Step 9
Stir together
Water (600 mL)
and
Corn Starch (25 g)
in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and simmer while stirring constantly until thickened.
Step 10
Remove from heat and stir in
Strawberry Gelatin (25 g)
. Stir until completely dissolved.
Step 11
Pour mixture over the strawberries.
Step 12
Place in refrigerator until set, about 4 hours or overnight.
Step 13
Serve pie with the extra hearts,
Sugar-Free Whipped Cream (to taste)
and
Fresh Mint (to taste)
, if desired.
