I know that I have spent the entire Summer whining about how it hasn’t really been sunny or hot in Seattle, at all. How none of my tomatoes are ripe, none of my zucchini are big, whah, whah whah. Well guess what? It’s hot now.
It was 95 today.
For us fish belly white Seattle natives that is scary. Oh, maybe I should just speak for myself. I was scared. I hid inside all day. The heat must have gone to my husbands head because he put in a request (which never happens!!) and for the most random thing ever. Something I had never heard him mention EVER in the entire time I have known him.
Strawberry Jello Pie.
What? So I called my mother-in-law who used to make it and got the low down on what it even was. I am not sure if I made it the same way that he remembers, but I have to admit, it is good. Weirdly, freakishly, shockingly good.
I added a homemade graham cracker crust and tons of freshly whipped cream,a nd it reminds me of those Good Humor Strawberry Shortcake Ice Cream Bars. You know those?
Anyways- totally amazing. My girls are hooked (the color alone sold them!) and now I am just waiting for Pete to get home and try this too.
If you want to make a delectable Strawberry Jello Pie, this is how you do it!
To make the Graham Cracker Crust:
Pulse all of the graham crackers in a food processor until you have a fine crumb. Add the sugar and pulse to combine.
In a small pan, melt the butter and a pinch of salt. Pour the butter into the food processor while it is running.
Pulse until you have a moist crumb.
Pour the crumbs into a pie plate.
Press the crumbs firmly into the plate to form a crust.
Chill the crust in the freezer for 15 minutes while you preheat your oven to 350 degrees. Bake the crust at 350 degrees for 15 minutes. Remove from the oven and cool completely.
For the Jello Filling:
In a large bowl add 3 ounces strawberry jello.
Whisk in 2/3 cup boiling water and mix until the jello is disinigrated completely.
Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted)
Whip the cream to soft peaks.
Fold the whipped cream into the strawberry jello until it is completely combined.
Chill in the refrigerator until it thick enough to spoon out into the pie crust. DO NOT forget about it like I did and spoon it out 30 or 40 minutes later- or you will have that slightly lumpy texture on top like mine does- because I stirred it all up when the gelatin was already setting up.
Then spoon into the pie crust. Freeze for 2 hours.
Cover the top in sliced strawberries.
Pile high in whipped cream and slice and serve!
Recipe: Strawberry Jello Pie
- Graham Cracker Crust:
- -14 graham crackers, pulsed to a fine crumb
- -¼ cup sugar
- -½ cup melted butter
- -pinch of salt
- Strawberry Jello Filling:
- -3 ounces strawberry jello
- -2/3 cup boiling water
- -1 cup ice water
- -1 cup whipping cream
- -2 cups strawberries
- -1 cup whipping cream
- To make the Graham Cracker Crust:
- Pulse all of the graham crackers in a food processor until you have a fine crumb. Add the sugar and pulse to combine.
- In a small pan, melt the butter and a pinch of salt. Pour the butter into the food processor while it is running.
- Pulse until you have a moist crumb.
- Pour the crumbs into a pie plate.
- Press the crumbs firmly into the plate to form a crust.
- Chill the crust in the freezer for 15 minutes while you preheat your oven to 350 degrees.
- Bake the crust at 350 degrees for 15 minutes. Remove from the oven and cool completely.
- For the Jello Filling:
- In a large bowl add 3 ounces strawberry jello.
- Whisk in 2/3 cup boiling water and mix until the jello is disinigrated completely.
- Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted)
- Whip the cream to soft peaks.
- Fold the whipped cream into the strawberry jello until it is completely combined.
- Chill in the refrigerator until it thick enough to spoon out into the pie crust. DO NOT forget about it like I did and spoon it out 30 or 40 minutes later- or you will have that slightly lumpy texture on top like mine does- because I stirred it all up when the gelatin was already setting up.
- Then spoon into the pie crust. Freeze for 2 hours.
- Cover the top in sliced strawberries.
- Pile high in whipped cream and slice and serve!
Preparation time: 20 minute(s)
Number of servings (yield): 12
Leave a Comment
What a beautiful pie! I can just see this made into little mini pies or mini trifles for a Fancy Nancy Pinkalicious Tea party. I’m so glad your husband remembered this pie from his mom’s repertoire.
Me too! I will actually totally make this again! It is sooo good!
Wow I can not tell you when the last time was a saw a Strawberry jello pie. Could 30+ years. It is beautiful and I am sure will bring back many memories or creat new ones for so many.
yes! It is most definitely a retro dessert. It has opened my mind up to all sorts of possibilities with the classic old desserts!
What a pretty pie!!
Yum, my Mom used to make something very similar that she called Jello Fluff.
I love your pie plate!!
Thanks Julie- its Emile Henry. I will have to look into Jello fluff.
that is the prettiest color pink I have ever seen in a pie!
lol! that is from the jello!! but it is pretty 🙂
One of my favorite desserts is this strawberry jello pretzel thing – it sounds weird but it’s so good. It’s pretty much a staple dessert in the south, but I’m always too embarrassed to make it for my nyc friends thinking they probably won’t even want to try it (yes, I have many food snob friends 🙂 ). This sounds like the perfect alternative – I love it!!
This IS a very retro dessert – LOL. I think the recipe used to be on the Jello box when I was a kid … looks tasty and light!
This IS the happiest PINK pie ever!! Have a fabulous weekend 🙂
Thanks Marla- you too!
I have not seen this version but I do remember a jello pie with cut up cubes of jello in whipped cream. This one’s on my try it list! Thanks Heather!
I’ve never heard of this pie but it looks really good. So glad that it’s easy to make too!
It is awesome! and yes, very easy to make!
I have never made a pie using jello before and your recipe looks so creamy and tasty! I adore graham cracker crusts so I bet this pie turned out just fabulously!
I have to admit that the graham cracker crust is my absolute favorite part of this pie!
Is it really 3 ounces of jello ? The standard jello box size sold is .30 ounces. Three ounces would be approximately 10 boxes.
A small standard sized box in the united states is 3 ounces.
Actually, the jello boxes in my pantry all say .30, too. Maybe they make two sizes?
Yes…just double checked. My boxes of JELL-O brand flavored gelatin are marked NET WT 0.30 OZ (8.5g). Is that the correct size to use?
I think the weight difference may be a result of REGULAR Jell-o vs SUGAR FREE? The regular Jell-0 is 3 oz, the sugar-free is .30. Either will work in this recipe.
brilliant carol! thank you for the explanation!
Yes! I just triple checked my boxes – they are sugar-free. The funny thing is, I (my kids) have been eating sugar free jello all summer without noticing! On my way to make this pie right now!
So glad that got fixed!! Enjoy the pie so much!
Yes, that really does look good! And so easy, which is a big plus for me!
Maybe not 1/2cp butter….
I used a half cup of butter? 1 stick, melted…
Just a quick question, for the filling are you using actual whipping cream, or whipped cream like cool whip?
I used actual whipping cream!
I use strawberry jello, 1 can lg can evaporated milk ( put the can of milk, glass bowl an beaters in frige over night) pour milk in bowl beat until stiff peaks form an d then fold in the jello the jello and put In graham cracker crumb crust and chill
My mom made a jello pie that was in a chocolate crust and used jello and sherbet. She would use the sherbet as the “cold” part of the Jello…still looking for an “official” recipe for it.
Is this a dessert that can be frozen with the toppings on it? And how long can I keep it for in the frig?
I think I would freeze the pie without the whipping cream unless you were going to serve it fresh from the freezer with the cream still partially frozen- then it would probably be ok. I think you could do the fridge for up to 3 days without the whipped cream- that is the only part I would worry about getting runny? Maybe do that same day.
Well I had it in the frig for 3 days before eating. I would not put the strawberries or whipped cream on it until ready to serve. The first day I did have the strawberries on it and they were so runny by the second day that the crust became soggy. Otherwise the dessert was very yummy!
Question–when you say “14 graham crackers,” do you mean 14 FULL crackers or do you mean 14 of the 4 pieces that make up 1 full cracker?
FULL graham crackers!!
When making the pie, I made some Weight Watchers friendly modifications including reduced fat graham crackers, fat free whipped cream, sugar free jello and applesauce in lieu of butter). Delicious! And 2 pts per slice (if you keep to the original 12 slices per pie). Thanks for sharing this!
After its completely made should it be put in the fridge or freezer? Thank you!! Making it now and it’s looking great!!
I think you could do either one!
yuuuuuuuuum that looks beautiful and from the ingredients sounds good too
Love this recipe! I just made a version of it today but subbed lemon jello for strawberry, and fresh blueberries and lemon zest for the strawberries. Otherwise everything else was the same. Perfect summer pie, thanks :).
Would love to have this pie recipe emailed to me!
Hail from the Great State of Mississippi. When I was a child,mother made a strawberry jello pie that was my absolutely favorite. I can’t express to anyone the taste because they just don’t get it. I found your recipe and it comes to the closest way momma made it. Now read the difference because I can replicate the taste but do not have her magic touch with the filling.
Momma poured a can of evaporated milk and placed her beaters into a bowl placing it into the freezer. I do not know how long it stayed but I remember it crystallizing just around the edges before becoming icy. She then beat the milk into a whipped mound of fluff = while whipping she carefully streamed the box of jello and measurement of sugar incorporating it without making the fluff fall.
It was a strawberry cloud of yum. She poured it into a freshly made graham cracker crust and put it in the ice box to keep cool. When you cut it,it was a tall pink perfection of strawberry delight.
I spent one weekend trying to make it= the recipe was not written and I only remember standing and watching her in order to make it. I was elbow deep licking the bowl and beaters while waiting to have a big piece after supper.
Let me know what you think. Linda Zebert
This pie was my daughter’s birthday pie I put candles in the strawberries.
If you make the complete pie, with the strawberries and whipped cream on top, how do you keep what is not eaten…..refrigerator or freezer?
Hi! I would keep it in the freezer.
I made this for my husband but modified because he is diabetic and I am on WW. THANK YOU FOR THE POST, my husband said it reminded him of his Mom’s pie way back in the early 60″s. What I don’t understand is why people cant make there own choices on what to add or not to add??
Thank you ANgela!
This is the one I have been looking for, however my old Auntie back in the sixties made it with whipped canned milk (ie: Carnation) Thank you.
I make mine with whipped up 8oz. Cream Cheese
I’m so happy this does not have chocolate and any nuts in it. Seems like I can’t find recipes with out nuts or chocolate. Thanks can’t wait to try it.