Ingredients
-
1 1/2 cups
graham-cracker crumbs
-
3 tbsp
granulated sugar
-
1/8 tsp
salt
-
1/3 cup
unsalted
butter
, melted
-
1 cup
pure
strawberry jam
-
1/4 cup
water
-
2 tsp
unflavoured
gelatin powder
-
1/4 cup
fresh
lemon juice
-
1 kg
strawberries
, cut into bite-sized pieces
Instructions
- Preheat oven to 375°F.
- Combine graham-cracker crumbs with sugar, salt and butter, and stir until crumbs are fully moistened.
- Pour into a 9-in. pie plate, and use your fingers or the back of a spoon to press evenly into bottom and up sides.
- Bake for 10 min or until crust is crisp. Set on a rack to cool.
- Combine jam and water in a pot over medium heat and stir until mixture comes just to a boil. Remove from heat.
- In a small bowl, sprinkle gelatin over lemon juice and mix to combine. Let stand for 5 min or until it looks spongy, and then stir into warm jam mixture until dissolved. Add strawberries.
- Refrigerate, stirring periodically, for 1 hr or until mixture begins to gel. Spoon into baked pie crust.
- Refrigerate for 2 to 3 hrs or until filling has fully set (it will no longer look liquidy). Serve with whipped cream.
Nutrition (per serving)
- Calories
- 309,
- Protein
- 3 g,
- Carbohydrates
- 55 g,
- Fat
- 10 g,
- Fibre
- 4 g,
- Sodium
- 148 mg.
Tip:
You can’t always substitute frozen berries for fresh – when berries defrost, they become mushy and liquidy. The amount of gelatin in this recipe isn’t enough to hold them together.
