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| Aunt Barbara's Strawberry Pie |
"This is a summer favorite from my adolescence! Sliced strawberries, combined with whipped cream and gelatin for texture, on top of a yummy graham cracker crust."
Ingredients :
- Crust:
- 1 cup graham cracker crumbs
- 1/four cup white sugar
- 1/four cup butter, melted
- Filling:
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
- half cup chopped strawberries
- 1/three cup white sugar
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 2H35M |
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- Preheat oven to 375 ranges F (one hundred ninety stages C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and facets of a 9-inch pie pan.
- Bake inside the preheated oven until the crust is gently browned and scents toasted, approximately 12 minutes. Remove from the oven and funky.
- Soak gelatin in cold water for three minutes. Heat the water and gelatin within the top of a double boiler set over simmering water, stirring often, until gelatin is absolutely dissolved.
- Beat whipping cream in a calming glass or steel bowl until smooth peaks form.
- Stir strawberries and 1/three cup sugar together in a bowl. Pour gelatin aggregate over strawberries. Gently fold in whipped cream until integrated. Pour filling into baked pie shell and chill within the fridge until set, as a minimum 2 hours.
Notes :
- Do not over-whip or add greater sugar to the cream; it receives gritty and the sugar with the strawberries is sufficient.
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