Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 1 package (85g) strawberry gelatin
  • 1/2 cup (120ml) water
  • 2 tbsp (30ml) fresh lemon juice
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp (15g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 10 minutes to set.
  2. In a medium saucepan, combine the strawberry gelatin, water, sugar, and lemon juice. Bring to a gentle simmer over medium heat, stirring constantly until granules are dissolved and the liquid is smooth. Remove from heat and cool for 2–3 minutes.
  3. Place the sliced strawberries into the chilled crust, spreading them evenly. Pour the warm glaze over the berries, ensuring every strawberry is coated. Refrigerate for at least 2 hours until the filling is firm.
  4. Beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Pipe or dollop the cream around the perimeter of the pie just before serving.