Total Time
3hrs
Prep 3 hrs
Cook 0 mins

This pie always turns out very fluffy and light, and holds up great because of the gelatin, a wonderful after dinner dessert, everyone will love this pie. Plan ahead, this pie needs to be refrigerated for 3 or more hours.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. For the crust: Mix the 1-1/2 cups graham crumbs, melted butter and the sugar together; press the mixture firmly into the bottom and the sides of a 9-inch deep-dish pie plate.
  3. Bake for 10 minutes, or until light brown; cool completely.
  4. For the topping: Pour the boiling water on the gelatin in a large bowl, stir until all the gelatin is dissolved.
  5. Stir in the lime peel and the lime juice; refrigerate for 1 hour, or until VERY thick but NOT set (watch closely, make sure that the gelatin does not set, as it will not whip correctly).
  6. Remove from fridge, and beat the gelatin mixture with an electric mixer on high speed for 4 minutes, scraping the bowl occasionally, until thick and fluffy; set aside.
  7. Beat the whipping cream and powdered sugar in a CHILLED large bowl on high speed until stiff.
  8. Gently stir the whipped cream and the crushed strawberries into the gelatin mixture.
  9. Pour into the prepared crust.
  10. Refrigerate for about 3 hours, or until set.
  11. Garnish with whipped cream and strawberry halves.
  12. Refrigerate and remaining pie-- DELICIOUS!

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