Strawberry Jello Pie
August 16th, 2012
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
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
- 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)
Cooking time:
Number of servings (yield): 12
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.
8:50 pm on August 16th, 2012
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.
8:57 pm on August 16th, 2012
Me too! I will actually totally make this again! It is sooo good!
9:00 pm on August 16th, 2012
yes! It is most definitely a retro dessert. It has opened my mind up to all sorts of possibilities with the classic old desserts!
9:01 pm on August 16th, 2012
What a pretty pie!!
11:52 pm on August 16th, 2012
Yum, my Mom used to make something very similar that she called Jello Fluff.
I love your pie plate!!
6:41 am on August 17th, 2012
Thanks Ashley!
7:34 am on August 17th, 2012
Thanks Julie- its Emile Henry. I will have to look into Jello fluff.
7:41 am on August 17th, 2012
that is the prettiest color pink I have ever seen in a pie!
8:41 am on August 17th, 2012
lol! that is from the jello!! but it is pretty :)
12:58 pm on August 17th, 2012
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!!
2:04 pm on August 17th, 2012
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!
2:40 pm on August 17th, 2012
This IS the happiest PINK pie ever!! Have a fabulous weekend :)
4:03 pm on August 17th, 2012
Thanks Marla- you too!
4:14 pm on August 17th, 2012
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!
5:49 pm on August 17th, 2012
I’ve never heard of this pie but it looks really good. So glad that it’s easy to make too!
9:41 pm on August 17th, 2012
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!
7:00 am on August 18th, 2012
It is awesome! and yes, very easy to make!
2:44 pm on August 18th, 2012
I have to admit that the graham cracker crust is my absolute favorite part of this pie!
2:45 pm on August 18th, 2012
Is it really 3 ounces of jello ? The standard jello box size sold is .30 ounces. Three ounces would be approximately 10 boxes.
2:56 pm on August 18th, 2012
A small standard sized box in the united states is 3 ounces.
2:58 pm on August 18th, 2012
Actually, the jello boxes in my pantry all say .30, too. Maybe they make two sizes?
3:47 pm on August 18th, 2012
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?
3:52 pm on August 18th, 2012
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.
4:20 pm on August 18th, 2012
brilliant carol! thank you for the explanation!
4:59 pm on August 18th, 2012
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!
5:19 pm on August 18th, 2012
So glad that got fixed!! Enjoy the pie so much!
11:48 pm on August 18th, 2012
Yes, that really does look good! And so easy, which is a big plus for me!
8:27 am on August 21st, 2012
Maybe not 1/2cp butter….
5:25 pm on August 25th, 2012
I used a half cup of butter? 1 stick, melted…
8:01 am on August 26th, 2012
Just a quick question, for the filling are you using actual whipping cream, or whipped cream like cool whip?
4:21 pm on September 19th, 2012
I used actual whipping cream!
6:22 pm on September 19th, 2012
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
7:47 pm on January 9th, 2013
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.
3:20 pm on March 19th, 2013
Is this a dessert that can be frozen with the toppings on it? And how long can I keep it for in the frig?
10:32 am on March 29th, 2013
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.
12:39 pm on March 29th, 2013
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!
6:14 am on April 1st, 2013
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?
10:45 am on April 5th, 2013
FULL graham crackers!!
11:04 am on April 5th, 2013
Hey everyone,
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!
1:03 pm on April 5th, 2013
After its completely made should it be put in the fridge or freezer? Thank you!! Making it now and it’s looking great!!
7:48 pm on May 11th, 2013
I think you could do either one!
10:45 pm on May 11th, 2013
[...] I got this recipe from this lovely site:http://www.heatherchristo.com/cooks/2012/08/16/strawberry-jello-pie/ [...]
9:07 am on May 21st, 2013
[...] Strawberry Jello Pie [...]
12:40 pm on June 7th, 2013
[...] I got this recipe from this lovely site:http://www.heatherchristo.com/cooks/2012/08/16/strawberry-jello-pie/ [...]
1:21 pm on June 18th, 2013