Strawberry Parfait Pie
A simple, no-bake dessert featuring a creamy strawberry and ice cream filling set in a crunchy graham cracker crust. This pie is light, refreshing, and perfect for warm weather gatherings.
An original recipe by Forkin
- Total time
- 5 hr 25 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 344 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsgraham cracker crust, 9-inch (22.9 cm), pre-made
filling
- 85 gstrawberry gelatin powder
- 1.25 cupwater, for boiling
- 473 gvanilla ice cream, slightly softened
- 283 gfrozen strawberries, thawed and well drained
garnish
- 1 cupwhipped cream, for topping(optional)
Equipment
refrigerator · large bowl · spatula · colander · small saucepan · whisk
The method
Step by step
- 1
Place the frozen strawberries in a colander set over a bowl to thaw completely and allow excess liquid to drain away.
About 1 min
Cook’s note: Press the strawberries gently to release more liquid for a firmer pie filling.
- 2
Bring the water to a rolling boil in a small saucepan or kettle.
About 5 min
- 3
In a large heatproof bowl, pour the boiling water over the strawberry gelatin powder.
About 1 min
- 4
Whisk for about 2 minutes until the gelatin powder is completely dissolved.
About 2 min
- 5
Add scoops of the vanilla ice cream to the hot gelatin mixture.
About 2 min
- 6
Stir continuously until the ice cream is fully melted and the mixture is smooth and uniform in color.
About 3 min
- 7
Place the bowl in the refrigerator to chill for 60-90 minutes, until the mixture has thickened to the consistency of unbeaten egg whites.
About 1 hr
Cook’s note: Check the mixture every 20 minutes. Do not let it set completely, or it will become lumpy.
- 8
Remove the thickened mixture from the refrigerator and beat it with a whisk until smooth.
About 2 min
- 9
Gently fold the drained, thawed strawberries into the gelatin mixture using a spatula.
About 2 min
- 10
Pour the filling into the pre-made graham cracker crust and spread it evenly.
About 2 min
- 11
Refrigerate the pie for at least 4 hours, or overnight, until the filling is firm and fully set.
About 4 hr
- 12
Just before serving, top the pie with whipped cream if desired.
About 5 min
Per serving
Nutrition
- Calories
- 344.4kcal
- Protein
- 4.5g
- Carbs
- 37.9g
- Fat
- 20.1g
- Fibre
- 1.5g
- Sugar
- 20.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pie covered in the refrigerator.
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