Mile High Strawberry Pie
Experience a taste of summer with this Mile High Strawberry Pie—a showstopping dessert that combines a buttery graham cracker crust with a light and airy strawberry cream filling. Bursting with fresh, juicy strawberries and the sweetness of strawberry gelatin, this no-bake beauty is elevated further by the addition of homemade whipped cream infused with vanilla. Perfectly chilled for a refreshing treat, this easy-to-make pie is a crowd-pleasing centerpiece for barbecues, family gatherings, or any occasion that calls for a stunning dessert. With just 25 minutes of prep, it’s a simple yet elegant way to celebrate strawberry season. Don’t forget the finishing touches of extra whipped cream and fresh strawberry slices for an Instagram-worthy presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons butter, melted
- 1.5 cups fresh strawberries, hulled and sliced
- 1 package strawberry gelatin (3-ounce package)
- 0.5 cup water, boiling
- 0.25 cup cold water
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to create the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Let it cool completely before proceeding.
While the crust cools, place the strawberry gelatin in a medium bowl. Pour the boiling water over it and whisk until the gelatin is completely dissolved.
Stir in the cold water and allow the mixture to cool to room temperature (but do not let it set).
Fold the sliced strawberries into the cooled gelatin mixture. Set this aside.
In a separate bowl, whip the whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the strawberry-gelatin mixture, being careful not to deflate the whipped cream. This will create the light and fluffy filling.
Pour the filling into the cooled crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, garnish with extra whipped cream and fresh strawberries if desired.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 101.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 147 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
