Lime Jello Pie
As desserts go, here’s one you’ll want to make double of, or at least put a slice or two aside for later. Not only will you enjoy every last bite, but you’ll also be creating fond childhood memories for the little ones in your life.
- 2 cups ground graham crackers
- 1/2 cup melted butter
- 2 cups boiling water
- 2 packages unflavored gelatin (approx. 4 1/2 tsp)
- 1 cup sugar
- 3/4 cup fresh organic lime juice (approx. 6 medium limes)
- 1/2 cup ice
- (2) 8 oz. containers of whipped topping
- 1-2 drops of green food coloring (optional)
- 9″ Springform baking pan
- Hand mixer
Crust: Preheat oven to 375ᵒ F. Combine graham cracker crumbs and melted butter in a mixing bowl until crumbly. Press graham cracker mixture into the bottom of springform pan until tightly packed and about ½ inch thick. Bake pie crust in the oven at 375ᵒ F for about 7-10 minutes or until crust is lightly browned. Allow cooling completely.
Pie Filling: In a heat-resistant mixing bowl combine gelatin, sugar, and boiling water. Stir until gelatin and sugar are completely dissolved. Stir in lime juice and then add ice. Allow the ice to cool the mixture and then scoop out any remaining pieces that haven’t melted. Gradually scoop in 8 oz. whipped topping to the mixture, combining slowly with a hand mixer. Blend until smooth and add in food coloring if desired. Without food coloring, the pie will take on a very light yellow color. Pour filling into springform pan, cover pan with plastic wrap, and refrigerate for at least 2 hrs. When the pie has gelled remove from fridge and top with additional 8 oz. of whipped topping and return to refrigerator for at least another hour. Keep refrigerated until ready to slice and serve.
Makes approx. 8 servings.