Ingredients:

Crust

• 1 c flour
• 1 stick salted butter
• 1/4 c powdered sugar
• 1/4 c pecan bits
• *microwave safe pie dish

Filling

• 1 c sugar
• 1/4 c cornstarch
• 1 3oz package of strawberry gelatin mix (we use Jell-O)
• 1 c hot water
• 3 c sliced strawberries 
• 8oz  package frozen whipped topping (we use Cool Whip)

Instructions:

1. Preheat oven to 400 degrees. 
2. In a medium sized bowl, combine the flour, powdered sugar, and pecan bits. Then, pour the combined dry ingredients into the pie dish and spread evenly around the base of the dish. 
3. Place the stick of butter on top of the dry ingredients and  microwave the pie dish until the butter is just to its melting point. 
4. Remove the pie dish from the microwave and combine the butter into the dry ingredients with a fork or your hands to make the crust. It will take a few minutes to get the mixture to a doughy consistency you can press into the pie dish. 
5. Once the mixture is of a doughy consistency, pat the crust into the bottom of the pie dish and up the sides, making sure it is as even as possible. 
6. Bake the crust in the oven for 10-12 minutes. 
7. While the crust is baking, in a medium sized saucepan pour in the sugar, cornstarch and gelatin mix and stir to combine the dry ingredients. Then, add the hot water and turn on the heat to medium. Stir the gelatin mixture over the heat until it thickens, a little white and foamy on top. Remove from the heat and set aside to cool.
8. When the crust and filling have slightly cooled, place the strawberries in the crust and pour the gelatin mixture over the strawberries, trying to distribute evenly. 
9. Place the strawberry pie in the refrigerator and chill for at least four hours or until firm. 
10. When ready to serve the pie, remove it from the refrigerator and set it out 15-20 minutes before slicing. Just before slicing the pie, spread an even layer of whipped topping over the top of the pie or add a dollop of whipped topping to each slice.