Strawberry Jello Pi

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🥧🍓 Each forkful combines flaky pastry, smooth strawberry cream, and glistening jello jewels for a symphony of textures that sing with every bite.


For the Traditional Pie Crust:
1 ¼ cups all-purpose flour
¼ teaspoon salt
1/3 cup shortening or cold butter, cut into small pieces
4 to 5 tablespoons ice water

For the Strawberry Cream Filling:
1 cup heavy cream
8 ounces cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
½ cup strawberry puree (blend fresh strawberries until smooth)
A few drops of red or pink food coloring (optional)

For the Strawberry Jello Topping:
1 package (3 ounces) strawberry-flavored gelatin
1 cup boiling water
1 cup cold water
2 cups fresh strawberries, hulled and halved


Making the Pie Crust:
Preheat your oven to 450°F (230°C).
In a large bowl, mix the flour and salt. Cut in the shortening or butter until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the mixture forms a ball. Handle the dough as little as possible to keep it flaky.
Roll out the dough on a floured surface into a circle about 2 inches larger than your pie plate.
Gently place the dough in the pie plate, press it into the bottom and up the sides, and trim any excess dough from the edges.
Prick the bottom and sides of the dough with a fork to prevent bubbling, and bake for 8-10 minutes or until crust is light golden brown.
Remove from the oven and let it cool completely.

Making the Strawberry Cream Filling:
In a mixing bowl, beat the heavy cream until it forms stiff peaks.
In another bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth.
Fold the whipped cream into the cream cheese mixture.
Stir in the strawberry puree and add food coloring if using, mixing until you achieve a light pink color.
Pour this filling into the cooled pie crust and smooth the top. Refrigerate while you prepare the jello topping.

Making the Strawberry Jello Topping:
Dissolve the strawberry gelatin in boiling water, stirring until fully dissolved.
Mix in the cold water and allow it to cool to room temperature, but not set.
Once cooled, arrange the strawberry halves over the cream filling.
Pour the cooled gelatin over the strawberries to create the top layer.
Refrigerate the pie for at least 3-4 hours, or until the gelatin is firm.
Your Strawberry Cream Pie with Jello Topping is now ready to serve! Enjoy this traditional pie with a vibrant, fruity twist.

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