Strawberry Whip Creme Pie
Updated: May 18
With "make your own" crust. With "premade crust".
Pre-made graham cracker crust or make your own:
Graham Cracker Crust:
1½ cups graham cracker crumbs
⅓ cup granulated sugar
⅓ cup butter, melted
Strawberry Crème Pie Filling:
1 (3 oz.) package strawberry gelatin
⅔ cup boiling water
½ cup cold water
½ cup ice cubes
1 (8 oz.) container Cool Whip topping
4 cups fresh strawberries sliced or diced
Using a food processor, pulse graham crackers until crumbly. Mix in sugar and melted butter until crust forms.
Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator to harden while making filling.
In a large bowl, add boiling water to the strawberry gelatin. Stir gelatin powder until completely dissolved. Add ½ cup cold water and ½ cup ice cubes, stir until ice cubes have melted and gelatin is slightly thickened. Let the gelatin mixture sit for ten minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
Add cool whip topping to the gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries.
Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours until firm or overnight. Top with cool whip and sliced strawberries if desired.
With "make your own crust" With "pre-made crust"
Sliced strawberries Diced strawberries
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