Strawberry Chiffon Icebox Pie
Serves: 1 (9-inch) pie
 
Ingredients
  • 1½ cups vanilla wafer crumbs
  • ½ cup unsalted butter, melted
  • Pinch kosher salt
  • 1 pound fresh strawberries, hulled and halved
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons hot water
  • 1 tablespoon unflavored gelatin
  • ½ cup frozen whipped topping, thawed
  • Whipped topping and fresh strawberries, to serve
Instructions
  1. In a medium bowl, stir together wafer crumbs, melted butter, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 15 minutes.
  2. In a large bowl, stir together strawberries, sugar, and lemon juice. Using a potato masher, crush berries. Refrigerate for 30 minutes.
  3. In a small bowl, whisk together 2 tablespoons hot water and gelatin until smooth. Whisk gelatin mixture into strawberry mixture. Refrigerate until partially set, about 20 minutes.
  4. Fold whipped topping into strawberry mixture; spoon into prepared crust. Refrigerate until firm, about 2 hours. Serve with whipped topping and strawberries.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/strawberry-chiffon-icebox-pie-recipe/