Pink Jello Pie
An update on my family's classic Jello Cool Whip pie but without Cool Whip. A UK friendly version of the retro American classic.
Ingredients
- 1 prepared 9" cookie crumb pie crust
- 1 cup heavy double cream or whipping cream
- 1 tablespoon powdered icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon powdered gelatine
- 1 small (3oz) packet of Jell-O or 1 standard (135g) packet of jelly cubes
- 1 cup ice
- ⅔ cup boiling water
- 1½ tablespoon tap water
Instructions
- Place 1½ tablespoons of tap water in a small bowl and sprinkle the 1 teaspoon of powdered unflavoured gelatine over this. Ensure all gelatine is soaking and allow to soften for 10 minutes.
- In a medium bowl or the bowl of an electric mixer fitted with a whisk attachment, whip the cream, icing sugar and vanilla to stiff peaks. Avoid overmixing. Place in the refrigerator until ready for use.
- In a separate large bowl, add the Jell-O or jelly cubes and pour over boiling water. Stir to dissolve and add the softened gelatine, stirring to fully melt.
- Add about 1 cup (or a large handful) of ice cubes to the flavoured gelatine liquid. Stir for about 2 minutes to cool the mixture down and remove any remaining unmelted pieces of ice.
- Spoon the whipped cream into the flavoured gelatine liquid and stir to fully incorporate.
- Pour the jello pie filling into the prepared pie crust and spread evenly. Place the pie in the refrigerator to set (about 4 hours, but best made the night before).
Notes
Step by step instructions with images available in the blog post.
Nutrition
Calories: 235kcalCarbohydrates: 24.5gProtein: 0.6gFat: 14.8gSaturated Fat: 8.8gCholesterol: 33mgSodium: 65mgPotassium: 12mgFiber: 0.3gSugar: 16gCalcium: 10mg
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