Strawberry Pie with Jello
User Reviews
4.7
Strawberry Pie with Jello
Description
Strawberry Pie with Jello begins by cooking a mixture of strawberry Jello powder, sugar, cornstarch, and 7UP soda until it thickens to a translucent glaze. Meanwhile, fresh strawberries are hulled and sliced, then arranged evenly in a prepared graham cracker crust. Once the Jello mixture cools enough, it is poured over the fruit to coat and bind them.
The pie is refrigerated for at least 4 hours, allowing the gelatinous topping to set fully and hold the strawberries in place. The graham cracker crust provides a sweet, crunchy base that complements the soft, juicy berries and glossy topping. Serving with whipped cream can add a creamy contrast.
The recipe is designed for a very full pie using a deep dish crust; using less fruit or a smaller crust will result in multiple pies. Excess fruit might cause the pie to cut less cleanly due to extra moisture. The balance of sweet and citrus notes from the soda and sugar enhances the natural strawberry flavor without overpowering it.
Ingredients
- Graham Cracker Crust in a 9” pie plate
- 3 ounces strawberry jello one small box
- 1 cup granulated sugar 200 grams
- 4 tablespoons cornstarch 33 grams
- 1 1/2 cups 7UP or Sprite
- 6-7 cups strawberries about 2 1/2 pounds
Instructions
- In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again. Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking. 3 ounces strawberry Jello, 1 cup granulated sugar, 4 tablespoons cornstarch, 1 1/2 cups 7UP
- After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool.
- While the mixture is cooling, prepare the strawberries. Hull them and cut them into slices or if they are small, cut them in half. Arrange the berries in the graham cracker pie crust. 6-7 cups strawberries**, graham cracker crust in a 9” pie plate
- When the Jello mixture has cooled, pour it evenly over the strawberries.
- Allow the pie to set in the refrigerator at least 4 hours before serving. Serve with whipped cream.
Notes
- Use a deep dish graham cracker crust to accommodate the generous amount of strawberries and filling.
- Chill the pie at least 4 hours, or until fully set, before serving for best texture.
- Adjust strawberry quantity according to crust size; too much fruit can cause the pie to crumble when sliced.
- Serve with whipped cream for added creaminess and contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 157mg | 7% |
| Potassium | 388mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 54g | 108% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 139mg | 154% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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