I can’t think of any desserts with a graham cracker crust that I don’t like and this pie proves my point. Fresh strawberries are showcased to perfection in this jello-type filling and a generous whipped cream top is the proverbial “icing on the cake”. This was a huge hit with everyone in our family – from age 8 to 80!
Jellied Strawberry Pie
For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
For the Filling:
1 1/2 Tbsp gelatin (1 1/2 packages)
1/3 cup cold water
4 cups strawberries
3/4 – 1 cup sugar
2/3 cup boiling water
1 Tbsp fresh lemon juice
1 cup whipping cream, whipped to soft peaks
Preheat the oven to 350 degrees. To make the crust, combine the graham cracker crumbs and melted butter in a bowl and mix well. Press the mixture into a 9-inch pie plate. Bake for 10 minutes. Remove from the oven and allow to cool. Set aside until needed.
To make the filling, sprinkle the gelatin over the cold water in a small bowl. Let sit for 5 minutes.
Meanwhile, puree 1 1/2 cups strawberries in a food processor. Chill the remaining whole berries.
Dissolve the sugar in the boiling water in a medium bowl. Add the softened gelatine and stir until dissolved. Add the pureed berries and lemon juice. Chill in the fridge until the mixture begins to set, about 1 hour (or more).
Fold the reserved whole berries into the gelatine mixture. Fill the pie shell and chill until firm. Garnish the pie with the whipped cream.