Ingredients:

  • 1 pre-baked 9-inch graham cracker crust
  • 3 cups (450g) fresh strawberries, hulled and sliced
  • 1 package (85g) strawberry-flavored gelatin
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) cold water
  • 2 cups (450g) frozen whipped topping, thawed
  • 1/2 tsp (2.5ml) pure vanilla extract

Instructions:

  1. Wash, hull, and slice the fresh strawberries into uniform quarters.
  2. Evenly distribute the sliced strawberries into the bottom of the pre-baked graham cracker crust, pressing them down slightly to remove gaps.
  3. Whisk the strawberry gelatin into the boiling water in a medium bowl until fully dissolved. Mix for 2 minutes until no granules remain.
  4. Stir in the cold water and let the mixture sit for 5 to 10 minutes until it is warm, not hot.
  5. Gently pour the gelatin mixture over the strawberries, ensuring all berries are submerged.
  6. Refrigerate the pie for 3 to 4 hours, or until the filling is firm.
  7. Fold vanilla extract into the thawed whipped topping using a spatula.
  8. Spread the whipped topping evenly over the chilled strawberry layer.