Meg’s Strawberry Lemon Jello Pie

My five-year-old daughter wanted to make a special dessert for friends who were coming for dinner. After careful consideration, she decided to create this strawberry lemon jello pie recipe. She had so much fun making her first pie crust–you could see the pride on her face! The crust was flaky and delicious, while the lemon Jello and strawberries were sweet and tart, and the whipped topping made it creamy. This strawberry lemon jello pie was a cool and refreshing dessert that all the kids (especially my daughter) loved, and the adults enjoyed as well.

Meg’s Strawberry Lemon Jello Pie

Pie Crust  Ingredients (9 inches):

• 1 cup of flour
• ⅓ cup PLUS 1 tbsp shortening
• ¼ tsp salt
• 3 tsp cold water

Filling:

• 1½ cups of water
• 1¼ cup of sugar
• 1 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 3 oz package of lemon gelatin
• 4 cups strawberries, hulled and sliced thinly
• 1 (9-inch) pie crust

Whipped Cream:

• 1 pint of whipping cream, very cold
• 3-4 tbsp white sugar, to taste
• 1 tsp vanilla

How to Make Meg’s Strawberry Lemon Jello Pie:

Preheat the oven to 475 degrees. Coat a 9-inch pie dish with cooking spray.

Prepare the pie crust by cutting shortening into the flour and salt in a large bowl until it forms small pea-size crumbles.

Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry forms into a large ball. (1 -2 teaspoons of water can be added if necessary).

Shape into a flattened round on a lightly floured surface. Roll the pastry 2 inches larger than the inverted pie plate.

Gently lift the dough and place it in the pie pan, pressing firmly against the bottom and sides. Pinch the edges to form a nice crust. Poke holes in the bottom of the crust with a fork.

Cook the pie crust by placing it in the oven and baking for 17-20 minutes or until lightly browned. Cool completely.

Prepare the lemon Jello by combining the water, sugar, cornstarch, and lemon juice in a large saucepan over high heat. Bring to a boil, then reduce the heat and stir until slightly thickened (about 4-5 minutes).

Add the lemon gelatin and stir until dissolved.

Cool to room temperature, then add strawberries and mix thoroughly.

Finish the pie by pouring the mixture into the prepared pie crust and refrigerating for 4 hours or until set.

Make the whipped cream by beating all ingredients with a hand mixer or in a stand mixer for 5-7 minutes until fluffy.

To serve, slice the pie and top with a dollop of whipped cream. Enjoy.

Meg's Strawberry Lemon Jello Pie

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Refrigerating Dough:: 4 hours hours

Total Time: 5 hours hours

Course: Dessert

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• 9-Inch Pie Dish
• Large saucepan
• Hand mixer

Ingredients

Pie Crust  Ingredients (9 inches):

• 1 cup of flour
• ⅓ cup PLUS 1 tbsp shortening
• ¼ tsp salt
• 3 tsp cold water

Filling:

• 1½ cups of water
• 1¼ cup of sugar
• 1 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 3 oz package of lemon gelatin
• 4 cups strawberries hulled and sliced thinly
• 1 9-inch pie crust

Whipped Cream:

• 1 pint of whipping cream very cold
• 3-4 tbsp white sugar to taste
• 1 tsp vanilla

Instructions

• Preheat the oven to 475 degrees. Coat a 9-inch pie dish with cooking spray.
• Prepare the pie crust by cutting shortening into the flour and salt in a large bowl until it forms small pea-size crumbles.
• Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry forms into a large ball. (1 -2 teaspoons of water can be added if necessary).
• Shape into a flattened round on a lightly floured surface. Roll the pastry 2 inches larger than the inverted pie plate.
• Gently lift the dough and place it in the pie pan, pressing firmly against the bottom and sides. Pinch the edges to form a nice crust. Poke holes in the bottom of the crust with a fork.
• Cook the pie crust by placing it in the oven and baking for 17-20 minutes or until lightly browned. Cool completely.
• Prepare the lemon Jello by combining the water, sugar, cornstarch, and lemon juice in a large saucepan over high heat. Bring to a boil, then reduce the heat and stir until slightly thickened (about 4-5 minutes).
• Add the lemon gelatin and stir until dissolved.
• Cool to room temperature, then add strawberries and mix thoroughly.
• Finish the pie by pouring the mixture into the prepared pie crust and refrigerating for 4 hours or until set.
• Make the whipped cream by beating all ingredients with a hand mixer or in a stand mixer for 5-7 minutes until fluffy.
• To serve, slice the pie and top with a dollop of whipped cream. Enjoy.

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