Description
This Pink Jello Pie is a delightful and refreshing dessert featuring a creamy, whipped topping blended with fruity pink gelatin, set in a crisp cookie crumb crust. Perfect for a light, no-bake treat, this pie combines smooth creaminess with a vibrant gelatin flavor, making it ideal for warm-weather gatherings or a sweet finish to any meal.
Ingredients
Pie Base
- 1 prepared 9" cookie crumb pie crust
Filling
- 1 cup heavy double cream or whipping cream
- 1 tbsp powdered icing sugar
- 1 tsp vanilla extract
- 1 tsp powdered gelatine (unflavoured)
- 1 small (3oz) packet of Jell-O or 1 standard (135g) packet of jelly cubes (pink flavor)
- ⅔ cup boiling water
- 1½ tbsp tap water
- 1 cup ice
Instructions
- Soften Gelatine: Place 1½ tablespoons of tap water in a small bowl and sprinkle the 1 teaspoon of powdered unflavoured gelatine over it. Make sure all the gelatine is soaking and allow it to soften for 10 minutes.
- Whip Cream: In a medium bowl or the bowl of an electric mixer fitted with a whisk attachment, whip the cream, powdered icing sugar, and vanilla extract until stiff peaks form. Be careful not to overmix. Once whipped, place the mixture in the refrigerator until ready to use.
- Dissolve Gelatin Mix: In a separate large bowl, add the Jell-O or jelly cubes and pour over ⅔ cup of boiling water. Stir thoroughly until completely dissolved. Then add the softened gelatine and stir until fully melted.
- Cool Gelatin Mixture: Add about 1 cup (or a large handful) of ice cubes to the flavored gelatin mixture. Stir for around 2 minutes to cool the mixture and ensure any remaining unmelted pieces of ice dissolve or are removed.
- Combine Cream and Gelatin: Spoon the whipped cream into the cooled flavored gelatin liquid and gently stir to fully incorporate the two components, creating a smooth filling.
- Assemble Pie: Pour the jello pie filling into the prepared 9" cookie crumb pie crust and spread evenly across the surface.
- Set the Pie: Place the pie in the refrigerator to set for about 4 hours, or ideally overnight, to achieve the best texture and firmness.
Notes
- To achieve the best texture, avoid overwhipping the cream to prevent it from becoming too stiff or buttery.
- Make sure the gelatin is fully dissolved before adding ice to avoid lumps.
- This pie is best refrigerated overnight to allow it to fully set and develop flavor.
- You can substitute the cookie crumb crust with a graham cracker crust if preferred.
- Ensure to use unflavored gelatine to maintain the fruity flavor of the Jell-O.
