Penelope's Recipe Box

Forget about making homemade vanilla pudding. What are we, pioneers? There’s a reason the Jello company is still in business. The other great thing about this pie is that you can make the three parts of it separately, then decide at the very end whether the pudding or the berry layer will go on top, making it perfect for the commitment phobe in your life, even if it’s you. You can also store the pie loosely covered in the fridge for up to two days, which means if you get stood up, it’ll still be fresh if somebody better shows up the next night. And showing up would automatically make them better. The Zen Master’s Pie Crust for a single crust pie

The Vanilla Pudding

Jello Instant (don’t be a snob, it’s good)

The Filling

1. 4 cups strawberries, divided
2. 1½ tbs fresh-squeezed orange juice
3. 1 tsp orange zest
4. 2½ tbs sugar
5. 1½ tbs cornstarch
6. pinch salt
7. 3 cups vanilla pudding

Clean and trim the strawberries, reserving ½ cup of the best looking whole berries for the top

Slice 2 cups of the strawberries in half or quarters, set aside

Roughly chop the remaining strawberries

Combine with the orange juice and zest in a covered saucepan over low heat, simmer for 5 minutes, take off the lid and lightly mash the berries

Simmer for 15 minutes more until completely liquefied

Combine the sugar, cornstarch and salt

Whisk this mixture into the strawberry reduction and cook over medium heat until just at a boil

Cool for 10 minutes

Fold the sliced berries into the sauce

Chill completely

Spread the cold strawberry mixture in the pie shell

Decide whether the pudding or tbe berries will be next

Spread the pudding(or the berries) over the top

Chill for at least 4 hours before serving