8ouncesstrawberriesfresh or frozen, about 2 cups berries/1 cup puree
¼cupgranulated sugar
2teaspoonsunflavored gelatin powder(you can use the full 2 1/2 teaspoons from a Knox gelatin packet)
3Tablespoonswatercool
1 7/8cupsheavy creamdivided into 1 3/4 and 2 Tablespoons
1/2cuppowdered sugar
1teaspoonvanilla
1graham cracker crustpackaged or homemade
Optional whipped creamfresh strawberries for decorating
Instructions
Puree the berries and granulated sugar.
Whip 1 3/4 cup of the heavy cream until lightly thickened (there will be 2 Tablespoons left). Whip in powdered sugar and vanilla for a few seconds, just until blended in.
Combine gelatin and cool water in small saucepan. Let stand until thick, about 5 minutes. Place over low heat, stirring constantly just until gelatin dissolves (it will be clear when dissolved). Don't let it get too hot. Remove from heat and stir in the remaining 2 Tablespoons of heavy cream
While beating slowly, gradually add gelatin mixture to whipped cream. Whip at high speed until stiff.
Fold in pureed berries then pour into graham cracker crust and smooth the top. Decorate with fresh strawberries and whipped cream (see note) if desired.
Pie can be eaten immediately but will thicken more if refrigerated for a few hours or overnight.
Notes
Pie can be made 1-2 days ahead of time. If you would also like to decorate ahead of time, you can use stabiliized whipped cream which will hold up a couple days.Calories don't include any decorations.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.