Strawberry Pie Recipe With Jello: Crispy Baked

Instructions:

1. Preheat your oven to 175°C. In a medium bowl, combine the 150g of graham cracker crumbs, 65g of sugar, and that pinch of sea salt. Pour in the 85g of melted butter and stir until it looks like wet sand.
2. Press this firmly into your pie dish, using the bottom of a measuring cup to get it tight and even. Bake for 8-10 minutes until the kitchen smells like toasted honey and the edges are golden. Let this cool completely; putting filling into a warm crust is the fastest way to get a soggy bottom.
3. In your heat proof bowl, whisk the 85g of strawberry gelatin with 240ml of boiling water. Stir for at least 2 minutes until no visible granules remain and the aroma is sharp and sweet.
4. Immediately whisk in the 240ml of ice cold water. This shock starts the cooling process without letting the gelatin set prematurely.
5. Toss your 450g of halved strawberries with the 15ml of lemon juice. Arrange the berries cut side down in your cooled crust. This creates more surface area for the gelatin to grab onto, ensuring the fruit doesn't just slide around.
6. Carefully pour the gelatin mixture over the arranged berries. You want the liquid to just barely cover the tops of the fruit. Place the dish in the fridge for at least 4 hours. You’ll know it’s ready when you gently jiggle the dish and the center moves as one cohesive unit, rather than like water.
7. Once the pie is set, pour 240ml of heavy whipping cream into your chilled bowl. Add the 15g of powdered sugar and 1 tsp of vanilla paste. Whip on medium high until the cream holds stiff peaks and smells like floral cream. Spread this over the pie right before serving, or pipe it around the edges for a more formal look.