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Strawberry Lemonade Pie

3/4 cup water
1 small pkg lemon gelatin
3 oz cream cheese, softened
1 1/2 cups heavy cream (whipping cream)
3/4 cup confectioners sugar
1 Graham Cracker pie crust
1/2 tsp. vanilla
3/4 cup water
1 small pkg strawberry gelatin
2 cups fresh sliced strawberries

1. Bring 3/4 cup water to a boil and add lemon gelatin. Remove from heat and stir until dissolved. Place in freezer 10 minutes to chill.
2. Remove from freezer and add cream cheese, mixing on high with a mixer for 1 minute. Place in refrigerator 10 minutes.
3. In large mixing bowl, beat whipping cream and confectioner's sugar until soft peaks form. Remove gelatin mixture from refrigerator and add all whipped cream except about 3/4 cup (reserved for garnish).
4. Gently fold whipped cream into the lemon mixture until well combined, but do not over-mix. Pour into graham cracker crust and refrigerate until next steps are complete.
5. Add 1/2 teaspoon vanilla to remaining whipped cream and beat until stiff peaks form. Chill
6. Bring 3/4 cups water to a boil and add strawberry gelatin. Remove from heat and stir until dissolved. Chill in freezer 20 minutes and add 2 cups sliced strawberries. Stir to coat well.
7. Check to see if lemon filling is semi-set. If it is, gently ladle strawberry mixture over the entire top of the pie and top with remaining whipped cream in the center. If not, allow all to chill until pie is semi-set (will be slightly firm) and add strawberries and cream.
8. Chill, covered, in refrigerator at least an additional 30 minutes before serving.

Serves 8

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