Ham Strawberry Pie

This recipe is really only for Strawberry Pie...but because one of my goodest friends loves it so, Kent Ham, I deciced to call it Ham Strawberry Pie. But I may have to work on the name...

I have been making this for years and my family loves it...they won't let me come to Easter Dinner without it.

I have made it for tea time at work, and since I need two it's easier to do in bars. I double everything, except I form the crusts in one 9x13 dish and then pour the doubled strawberry mixture over it.

My lovely Mother (in-law) made it with peaches one year, it was amazing. You just substitute peach jello and fresh peaches for all the strawberries. I think you could get really creative with jello flavors and fresh fruit...if you do, let me know.

I hope you make this...it is truly amazing! As Kati says, it will change your life.

Oh, and this crust is the best recipe you'll find for a pre-baked crust. I really want to enter a contest with it...I know it will win me millions! It makes a great chocolate or coconut creme pie --get busy ya'll!!

Fresh Strawberry Pie
CRUST:
1 1/2 cups All Purpose Flour
1 tsp Salt
1 tsp Sugar
2 Tbs Milk
1/2 cup Vegetable Oil
FILLING:
1 1/2 Cups Sugar
1/4 cup Cornstarch
Dash Salt
1 1/2 cups Water
1 small box Strawberry Jell-O
1 quart Fresh Strawberries, hulled and sliced to your desire
Directions
CRUST:
Preheat oven to 400
Put all the crust ingredients into a pie pan
Mix with a fork until combined and a dough forms
Use fork or fingers to press into pan to form pie crust
Bake for 10 - 12 minutes until lightly browned
FILLING:
In a saucepan, whisk sugar, cornstarch and salt to combine
Gradually add the water and then put on Med-High heat
Whisk continually, while bringing to a boil and once boiling whisk over heat for one minute to get to full thickness(be careful not to burn yourself if it splats up on you-I wear an oven mitt on my whisking hand)
Remove from heat and whisk in jello
Cool and add strawberries before it completely sets up
Put into the cooled pie shell and refrigerate until completely chilled - this will be hard
Serve with whipped cream or cool whip