How to Make Easter Jell-O Pie

Perfect Crust Formation

Press the graham cracker mixture firmly and evenly for a stable foundation that won't crumble when sliced.

Layer Timing

Master the partial setting technique for seamless layer integration without mixing.

Temperature Management

Cool Jell-O mixtures appropriately before adding to sour cream to prevent curdling.

Presentation Finesse

Apply the whipped topping decoratively using piping techniques for a professional appearance.

Baking Tips

For clean layers, allow each layer to set until just firm enough that your finger leaves a slight impression before adding the next layer.

Use a clear glass pie dish to showcase the colorful layers.

Adjust the Jell-O flavors to create your preferred pastel colors – lemon (yellow), lime (green), strawberry (pink), berry blue (blue), etc.

For perfect slices, dip your knife in hot water and wipe clean between cuts.

Make up to 24 hours ahead but add whipped cream topping just before serving.

For a firmer set, you can reduce the cold water to 1/3 cup per layer.

Create an ombré effect by using different shades of the same color (light pink to dark pink).

Easter Jell-O Pie

Name: Easter Jell-O Pie
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups graham cracker crumbs (about 10 full sheets); 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; 1/4 teaspoon salt; For the filling:; 3 packages (3 oz each) different flavored Jell-O (recommended: lime, strawberry, and berry blue for Easter colors); 1 1/2 cups boiling water (1/2 cup per Jell-O flavor); 1 1/2 cups cold water (1/2 cup per Jell-O flavor); 3 cups (24 oz) sour cream, divided; 3 tablespoons granulated sugar, divided; 1 1/2 teaspoons vanilla extract, divided; For decoration:; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Optional: pastel-colored sprinkles or mini chocolate eggs

This festive Easter Jell-O Pie features vibrant pastel layers that create a beautiful dessert perfect for spring celebrations. The creamy texture combined with fruity flavors sits atop a buttery graham cracker crust, making it a refreshing and eye-catching finale to your Easter meal.

Prep Time

30 Minutes

Cook Time

10 Minutes

Total Time

4H40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the crust:

1 1/2 cups graham cracker crumbs (about 10 full sheets)

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

1/4 teaspoon salt

For the filling:

3 packages (3 oz each) different flavored Jell-O (recommended: lime, strawberry, and berry blue for Easter colors)

1 1/2 cups boiling water (1/2 cup per Jell-O flavor)

1 1/2 cups cold water (1/2 cup per Jell-O flavor)

3 cups (24 oz) sour cream, divided

3 tablespoons granulated sugar, divided

1 1/2 teaspoons vanilla extract, divided

For decoration:

1 cup heavy whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Optional: pastel-colored sprinkles or mini chocolate eggs

Instructions

Preheat oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake for 8-10 minutes until lightly golden. Remove from oven and cool completely.

For the first layer: In a medium bowl, dissolve the first flavor of Jell-O in 1/2 cup boiling water, stirring about 2 minutes until completely dissolved.

Add 1/2 cup cold water to the dissolved Jell-O and stir. Let cool until just slightly warm but still liquid.

In a separate bowl, whisk together 1 cup sour cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla.

Slowly pour the cooled Jell-O mixture into the sour cream mixture, whisking constantly until fully incorporated.

Pour this mixture into the cooled pie crust and refrigerate until set but not completely firm, about 30-40 minutes.

Repeat steps 5-9 with the second Jell-O flavor, pouring it gently over the first layer once it's partially set. Refrigerate again for 30-40 minutes.

Repeat steps 5-9 one more time with the third Jell-O flavor, creating the final layer.

Refrigerate the completed pie for at least 3 hours, or until completely set.

Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Pipe or spread the whipped cream on top of the pie and decorate with sprinkles or mini chocolate eggs if desired.

Easter Jell-O Pie

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Easter Jell-O Pie

Easter Jell-O Pie

Ingredients

Instructions