Step 1

This pie will make one large 9.5-inch pie baked in a 9.5-inch glass pie plate. Or you can use two disposable 9-inch foil pans since they are much more shallow.

Step 2

Begin by blind baking your pie crust according to package directions or if using scratch pie crust, I would guess approximately 15 minutes at 425F. Important Tip - Make sure to weigh down the crust with dry beans or pie weights. Optionally, you can place a sheet of foil first over the raw crust, then place the beans or weights inside the foil so they're not in direct contact with the crust.

Step 3

After baking for approximately 15 minutes, evenly brush with the egg whites and bake for another 3 minutes which helps seal the crust.

Step 4

Remove from the oven, fill it with the strawberries; set aside.

Step 5

To a medium saucepan, add the sugar, corn starch, water, and heat over medium heat until the sugar and corn starch are completely dissolved; should be just a few minutes.

Step 6

Remove from the heat and stir in the Strawberry Jell-0 (one 6-ounce box or two 3-ounce boxes)

Step 7

Let the mixture cool until it is just barely warm* (See Notes). However, you don’t want the sauce to set so keep an eye on it.

Step 8

Pour the sauce over the strawberries, making sure to try to coat all the strawberries.

Step 9

Place pie in the fridge to chill and set for at least one hour** (See Notes). You can make the pie the night before if you're serving it for an event to make sure it's well-chilled.

Step 10

Optionally, serve with whipped cream, whipped topping, or vanilla ice cream. Pie will keep airtight for up to 2 days at room temp however I recommend storing it airtight in the fridge for 5 to 7 days. Additionally, I think this pie tastes better in the warmer months when it's served chilled.