Photo: Andrew Grinton
This quick and easy refrigerator pie recipes makes the most of sweet fresh strawberries. It's so easy to make!
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
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.
Protein 3g, Carbohydrates 55g, Fat 10g, Fibre 4g, Sodium 148mg.
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.