But for those of you who are having a stay-cation this week, or even just enjoying the 4th off from work, I have a few recipes for your enjoyment! An awesome grill recipe (coming on Monday!) and then I had to share this pie because it’s Pete’s nostalgic favorite!
His mom used to make a version of this Strawberry Jello Pie when he was little, and many years ago I made it to the best of my ability and I have to admit it was SO good! But we haven’t been able to enjoy it in a good long while (um, like 6 years) so I just went ahead and decided to make a gluten, dairy and egg free version so we could go ahead and eat it again!
There are a bunch of great gluten-free graham crackers out there and I just swapped out coconut oil for melted butter (very easy substitution!)
Next comes the whipped coconut cream that replaces the whipping cream and there you go- all the ingredients were swapped out! I do wish that I knew more about vegan jello so that this recipe could be vegan too- does anyone know more about that? But honestly, it is SO good.
And you can’t totally judge the jello filling by the below picture. When I took the bowl out of the fridge with the cooling jello, I slopped like 1/3 of it on the floor (palm slap to the forehead) so it would normally be more full.
As far as the garnish- I used strawberries from my garden (that’s why they are so little and cute!) and edible jonny-jump-ups and bachelor buttons and strawberry blossoms.
THERE WERE ALOT OF QUESTIONS ABOUT THE DIRECTIONS FOR THE FILLING. I CHANGED THE WORDING AND HOPE IT EASIER TO UNDERSTAND!!!
So again, I hope that you all have a wonderful Holiday week- look for more goodie recipes coming your way, check out the home page for good fourth of July/grilling recipes for summer cooking Inspo and feel free to tune into my insta-stories to see our Mexico vacation!
- Graham Cracker Crust:
- 5.6 ounce box of gluten-free graham crackers (I used Schar brand), pulsed to a fine crumb
- ¼ cup sugar
- ½ cup melted coconut oil
- ¼ teaspoon kosher salt
- Strawberry Jello Filling:
- 3 ounces strawberry jello
- ⅔ cup boiling water
- 1 cup ice water
- 1 cup canned coconut cream (thick white part only)
- Pie Topping
- 2 cups fresh sliced strawberries
- 1 cup canned coconut cream (thick white part only)
- 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 salt and pulse to combine.
- In a small pan, melt the oil and stream into the food processor while it is running.
- Pulse until you have a moist uniform crumb.
- Transfer the crumbs into a pie plate and press the crumbs firmly into the plate to form a crust. I use the bottom of a measuring cup to get a really tight even pack on the crumbs.
- 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 and then whisk in ⅔ cup boiling water and mix until the jello is disintegrated completely.
- Next, whisk in the 1 cup of ice water and cool the mixture completely, making sure all of the ice cubes have melted.
- Whip ALL OF THE coconut cream (2 cups) to soft peaks, then fold half of the coconut whipped cream into the strawberry jello until it is completely combined. Add the filling to the cooled crust and then put the pie in the freezer for up to 2 hours. Refrigerate the other half of the coconut whipped cream.
- Take the chilled pie out of the refrigerator and add the strawberries to the top of the pie and then add the cold coconut whipped cream to the top of the pie. Slice and serve!
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what do you do with the coconut cream listed within the jello? I think its missing?
I’m wondering too!
I added more directions to make it more clear on the directions!
I added more directions to make it more clear on the directions!
I agree with Rebecca, it is not clear
I added more directions to make it more clear on the directions!
I’d love to see understand about the coconut cream in the pie too-not the topping. Thanks!
I would also love to know what to do with the coconut cream in the main part of the pie…not the topping. Also, just to clarify, do you mean cans of cream of coconut or the creamy part of coconut milk (in cans).
Thanks, looks delicious!
Hi Kate- I mean the thick white part from coconut cream in a can (which they sell at Trader Joes and most grocery stores in the asian aisle.) I added more directions to make it more clear on the directions!
Any suggestions to make it dye-free? Our family is allergic to artificial food colors. Thanks!
Hi Kristy! I found this one for you on amazon? They had a few options- I bet you could also try Whole Foods!
I love easy pie recipes like this one. Plus, decorating it like you did made it look so fancy that no knew just how easy it was. Delicious summer pie!