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Aunt Barbara's Strawberry Pie

"This is a summer season favorite from my formative years! Sliced strawberries, combined with whipped cream and gelatin for texture, on top of a yummy graham cracker crust."

Ingredients :

• Crust:
• 1 cup graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted
• Filling:
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy whipping cream
• 1/2 cup chopped strawberries
• 1/3 cup white sugar

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H35M

• Preheat oven to 375 levels F (190 ranges C).
• Combine graham cracker crumbs, 1/four cup sugar, and melted butter in a blending bowl; mix until flippantly moistened and press into the lowest and facets of a 9-inch pie pan.
• Bake within the preheated oven until the crust is lightly browned and scents toasted, approximately 12 minutes. Remove from the oven and cool.
• Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring regularly, till gelatin is completely dissolved.
• Beat whipping cream in a chilled glass or metallic bowl till tender peaks form.
• Stir strawberries and 1/three cup sugar collectively in a bowl. Pour gelatin aggregate over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and sit back within the fridge till set, at least 2 hours.

Notes :

• Do not over-whip or upload extra sugar to the cream; it gets gritty and the sugar with the strawberries is enough.

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