In the South it's said that food is the currency of love and no one knows that better than my mother-in-law, Nancy. I guess we had been dating about two months when my husband first invited me home to meet his parents and from what I’d heard his mother was an excellent cook. Born and raised on a farm in Franklin, TN, Nancy has a recipe for almost every southern delicacy there is and she executes every one of them flawlessly. It was a given that any trip home to see my in-laws included a dessert waiting for us when we arrived, and one of our favorites to walk in the door and see was her strawberry pie cooling in the fridge. Made with a simple filling and full of diced strawberries, this pie is one of those desserts you can always find room for and is the perfect addition to this weekend’s Mule Day festivities!
Nancy’s Strawberry Pie
1 cup of sugar
3 Tablespoons strawberry jello
3 Tablespoons cornstarch
1 ½ cups boiling water
2 cups strawberries sliced
1 baked pie shell
Mix sugar, jello and cornstarch in saucepan.
Pour in 1 ½ cups boiling water. Bring to a rolling boil and boil for 1 minute. Stir often, then set aside to cool.
Mix in strawberries then pour into baked pie shell. Place in fridge to set.