Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 (3 ounce/85g) package strawberry Jell-O gelatin
  • 1 cup (240ml) boiling water
  • ½ cup (120ml) cold water
  • 1 cup (240ml) sliced fresh strawberries, plus extra for garnish
  • ½ cup (120ml) fresh blueberries, plus extra for garnish
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (25g) confectioners' sugar
  • ½ teaspoon vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of the pie plate to form the crust. Chill in the refrigerator for at least 30 minutes to firm up.
  2. Dissolve Jell-O gelatin in boiling water, stirring until completely dissolved. Stir in cold water.
  3. Gently fold in sliced strawberries and blueberries.
  4. Pour the Jell-O mixture into the chilled graham cracker crust.
  5. Refrigerate for at least 2 hours, or until the Jell-O is completely set.
  6. Beat heavy cream with confectioners' sugar and vanilla extract until stiff peaks form. Spread or pipe onto the pie before serving.
  7. Garnish with extra fresh berries and serve chilled.