A recipe submitted by Sally Loomis (who went on to donate the property I work on to the park district I work for) to a local church cookbook, I’m not positive who the Frisch in the name is – does that mean it’s like the pies served at Frisch’s Big Boy restaurants, or was there a Frisch family she got the pie from? No idea!

When I was in the supermarket prior to making this, I saw that they sold extra large graham cracker crusts, and though “oh that’s dumb, pie recipes just have the right amount of filling for regular sized pie crusts!” Wrong. I ended up having to put some of the filling into a cup on the side, so I do actually recommend getting a big sized graham cracker crust, or using a 10″ pie pan if you really want to make your own graham cracker crust.

bigger crust = no extra cup of jello

Ingredients:

• 1/4 cup cornstarch
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1 3 ounce package strawberry jello
• 1 quart strawberries, washed and sliced
• 1 prepared graham cracker crust, ‘2 extra servings’ size
• whipped cream for serving, if desired

In a large saucepan, combine the cornstarch and sugar, then drizzle in the water, whisking constantly until no clumps remain. Place over medium high heat and bring to a boil, then remove from the heat and whisk in the jello powder. Let cool slightly, then stir in the strawberries. Pour the mixture into the crust, cover, and refrigerate 3-4 hours. Slice, and serve garnished with whipped cream.

Frisch’s Type Strawberry Pie

Slightly adapted from Sally Loomis.

• 1/4 cup cornstarch
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1 3 ounce package strawberry jello
• 1 quart strawberries, washed and sliced
• 1 prepared graham cracker crust, ‘2 extra servings’ size
• whipped cream for serving, if desired

In a large saucepan, combine the cornstarch and sugar, then drizzle in the water, whisking constantly until no clumps remain.

Place over medium high heat and bring to a boil, then remove from the heat and whisk in the jello powder.

Let cool slightly, then stir in the strawberries.

Pour the mixture into the crust, cover, and refrigerate 3-4 hours.

Slice, and serve garnished with whipped cream.