Strawberry Jello Pie

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.

Strawberry Jello Pie

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.

Strawberry Jello Pie

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.

Strawberry Jello Pie

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.

Strawberry Jello Pie

In a small pan, melt the butter and a pinch of salt. Pour the butter into the food processor while it is running.

Strawberry Jello Pie

Pulse until you have a moist crumb.

Strawberry Jello Pie

Pour the crumbs into a pie plate.

Strawberry Jello Pie

Press the crumbs firmly into the plate to form a crust.

Strawberry Jello Pie

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.

Strawberry Jello Pie

Whisk in 2/3 cup boiling water and mix until the jello is disinigrated completely.

Strawberry Jello Pie

Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted)

Strawberry Jello Pie

Whip the cream to soft peaks.

Strawberry Jello Pie

Fold the whipped cream into the strawberry jello until it is completely combined.

Strawberry Jello Pie

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.

Strawberry Jello Pie

Then spoon into the pie crust. Freeze for 2 hours.

Strawberry Jello Pie

Cover the top in sliced strawberries.

Strawberry Jello Pie

Pile high in whipped cream and slice and serve!

Strawberry Jello Pie

Recipe: Strawberry Jello Pie

Ingredients

  • 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
  • Topping:
  • -2 cups strawberries
  • -1 cup whipping cream

Instructions

  1. To make the Graham Cracker Crust:
  2. Pulse all of the graham crackers in a food processor until you have a fine crumb. Add the sugar and pulse to combine.
  3. In a small pan, melt the butter and a pinch of salt. Pour the butter into the food processor while it is running.
  4. Pulse until you have a moist crumb.
  5. Pour the crumbs into a pie plate.
  6. Press the crumbs firmly into the plate to form a crust.
  7. Chill the crust in the freezer for 15 minutes while you preheat your oven to 350 degrees.
  8. Bake the crust at 350 degrees for 15 minutes. Remove from the oven and cool completely.
  9. For the Jello Filling:
  10. In a large bowl add 3 ounces strawberry jello.
  11. Whisk in 2/3 cup boiling water and mix until the jello is disinigrated completely.
  12. Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted)
  13. Whip the cream to soft peaks.
  14. Fold the whipped cream into the strawberry jello until it is completely combined.
  15. 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.
  16. Then spoon into the pie crust. Freeze for 2 hours.
  17. Cover the top in sliced strawberries.
  18. Pile high in whipped cream and slice and serve!

Preparation time: 20 minute(s)

Cooking time:

Number of servings (yield): 12

 

Print Recipe  

Strawberry Jello Pie

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.

Strawberry Jello Pie

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.

Strawberry Jello Pie

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.

Strawberry Jello Pie

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.

Strawberry Jello Pie

In a small pan, melt the butter and a pinch of salt. Pour the butter into the food processor while it is running.

Strawberry Jello Pie

Pulse until you have a moist crumb.

Strawberry Jello Pie

Pour the crumbs into a pie plate.

Strawberry Jello Pie

Press the crumbs firmly into the plate to form a crust.

Strawberry Jello Pie

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.

Strawberry Jello Pie

Whisk in 2/3 cup boiling water and mix until the jello is disinigrated completely.

Strawberry Jello Pie

Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted)

Strawberry Jello Pie

Whip the cream to soft peaks.

Strawberry Jello Pie

Fold the whipped cream into the strawberry jello until it is completely combined.

Strawberry Jello Pie

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.

Strawberry Jello Pie

Then spoon into the pie crust. Freeze for 2 hours.

Strawberry Jello Pie

Cover the top in sliced strawberries.

Strawberry Jello Pie

Pile high in whipped cream and slice and serve!

Strawberry Jello Pie

Recipe: Strawberry Jello Pie

Ingredients

  • 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
  • Topping:
  • -2 cups strawberries
  • -1 cup whipping cream

Instructions

  1. To make the Graham Cracker Crust:
  2. Pulse all of the graham crackers in a food processor until you have a fine crumb. Add the sugar and pulse to combine.
  3. In a small pan, melt the butter and a pinch of salt. Pour the butter into the food processor while it is running.
  4. Pulse until you have a moist crumb.
  5. Pour the crumbs into a pie plate.
  6. Press the crumbs firmly into the plate to form a crust.
  7. Chill the crust in the freezer for 15 minutes while you preheat your oven to 350 degrees.
  8. Bake the crust at 350 degrees for 15 minutes. Remove from the oven and cool completely.
  9. For the Jello Filling:
  10. In a large bowl add 3 ounces strawberry jello.
  11. Whisk in 2/3 cup boiling water and mix until the jello is disinigrated completely.
  12. Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted)
  13. Whip the cream to soft peaks.
  14. Fold the whipped cream into the strawberry jello until it is completely combined.
  15. 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.
  16. Then spoon into the pie crust. Freeze for 2 hours.
  17. Cover the top in sliced strawberries.
  18. Pile high in whipped cream and slice and serve!

Preparation time: 20 minute(s)

Cooking time:

Number of servings (yield): 12