Haven’t tried.

Sounds like a great sugar-free version of a very rich popular dessert.
I’ve made this three different times. Each time it seems to come out different. Results from very bad to pretty good?

Haven’t tried.
Makes one 9-inch pie.

To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.

Use for decor on any Lemon Dessert, Cake or Pie.

Helpful tips!

Quick and easy. I have a couple other versions of lime pie in this book also.

This was a very popular pie in the 1940-50’s. Mother made it special for Christmas. You don’t hear of it very often these days.

Pretty ’n Pink

Double this and make in a 13×9 pan. This recipe is from the lid of a cool whip container…oldest son requests it for his “Birthday Cake”.
I will double the recipe and make a graham crust in a 13×9 inch pan and put all the fluff filling into this. Cut into squares to serve.

This is a very unusual version of a Lemon Meringue pie…your guests will be impressed!
The meringue is actually the crust on this pie and the lemon filling is on top.