Strawberry Jello Pie

For the crust:

Pulse all of the graham crackers in a food processor until you have a fine crumb. Add the sugar and pulse to combine.

In a small pan over low heat, melt the butter and a pinch of salt. Once melted, pour the butter into the food processor while it is running. Pulse until you have a moist crumb.

Pour the crumbs into a pie plate. Press the crumbs firmly into the plate to form a crust. Chill the crust in the freezer for 15 minutes while you preheat your oven to 350 F.

Bake the crust at 350 F for 15 minutes. Remove it from the oven and cool completely.

For the Jello filling:

In a large heatproof bowl add 3 ounces strawberry Jello mix. Whisk in 2/3 cup boiling water and mix until the Jello is dissolved completely.

Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted).

Whip 1 cup of the cream to soft peaks. Fold the whipped cream into the strawberry Jello until it is completely combined.

Chill in the refrigerator until it thick enough to spoon out into the pie crust. DO NOT forget about it like I did and spoon it out 30 or 40 minutes later, or you will have that slightly lumpy texture on top like mine does. Because I stirred it all up when the gelatin was already setting up. Freeze for 2 hours.

Whip the remaining cup of whipping cream to soft peaks. Cover the top of the pie in sliced strawberries Pile high with whipped cream and slice and serve!