Ingredientes para Strawberry Cream Pie With Graham Crust
- Graham Cracker
- 6 tablespoons (3 ounces) unsalted butter, melted
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling) + ¼ cup powdered sugar (for whipped cream)
- Fresh Strawberries
- Strawberry Gelatin
- Heavy Whipping Cream
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Cómo preparar Strawberry Cream Pie With Graham Crust
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch glass pie plate.
- Bake for 10-12 minutes, or until lightly golden. Let cool completely on a wire rack.
- **Filling:**
- In a medium saucepan, combine ½ cup granulated sugar and 2 packets (¼ ounce each) of unflavored gelatin.
- Gradually whisk in 1 cup cold water until the gelatin is completely dissolved.
- Add 1 cup chopped fresh strawberries and stir to combine.
- Cook over medium heat, stirring constantly, until the sugar and gelatin are fully dissolved. Do not boil.
- Remove from heat and let cool slightly until the mixture begins to thicken (about 5-10 minutes).
- Gently fold in 2 cups sliced fresh strawberries.
- Pour the strawberry mixture into the cooled graham cracker crust.
- **Whipped Cream:**
- In a large bowl, beat 2 cups heavy cream with an electric mixer until soft peaks form.
- Gradually add ¼ cup powdered sugar and continue beating until stiff peaks form.
- Gently spread the whipped cream over the strawberry filling.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
250g
Fat
95g
Carbs
24g
