Strawberry Chiffon Icebox Pie
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes active + 3 hours inactive
Servings: Makes 1 (9-inch) pie
Ingredients
- 1½ cups vanilla wafer crumbs
- ½ cup unsalted butter, melted
- pinch of Kosher salt
- 1 pound fresh strawberries, hulled and haved
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons hot water
- 1 tablespoon unflavored gelatin
- ½ cup frozen whipped topping, thawed
- frozen whipped topping, thawed, for garnish
- fresh strawberries, for garnish
Directions
In a medium bowl, stir together wafer crumbs, melted butter, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 15 minutes.
In a large bowl, stir together strawberries, sugar, and lemon juice. Using a potato masher, crush berries. Refrigerate for 30 minutes.
In a small bowl, whisk together 2 tablespoons hot water and gelatin until smooth. Whisk gelatin mixture into strawberry mixture. Refrigerate until partially set, about 20 minutes.
Fold whipped topping into strawberry mixture; spoon into prepared crust. Refrigerate until firm, about 2 hours. Serve with whipped topping and strawberries.