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Aunt Barbara's Strawberry Pie

"This is a summer season preferred from my childhood! Sliced strawberries, blended with whipped cream and gelatin for texture, on top of a yummy graham cracker crust."

Ingredients :

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

Instructions :

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

• Preheat oven to 375 levels F (a hundred ninety degrees 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 gently browned and scents toasted, approximately 12 minutes. Remove from the oven and cool.
• Soak gelatin in bloodless water for three minutes. Heat the water and gelatin inside the top of a double boiler set over simmering water, stirring frequently, until gelatin is absolutely dissolved.
• Beat whipping cream in a chilled glass or metallic bowl until soft peaks shape.
• Stir strawberries and 1/three cup sugar together in a bowl. Pour gelatin combination over strawberries. Gently fold in whipped cream until included. Pour filling into baked pie shell and sit back in the refrigerator till set, as a minimum 2 hours.

Notes :

• Do no longer over-whip or add greater sugar to the cream; it gets gritty and the sugar with the strawberries is enough.

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