No-Bake Strawberry Jello Pie (Easy Recipe!) (2024)

FAQs

Is strawberry gelatin the same as strawberry jello? ›

Is strawberry gelatin the same as strawberry jello? Not exactly, but it is very similar. Gelatin, in its natural state, is just about colorless and tasteless.

Why didn't my jello pie set up? Jello pie is basically a gelatin pie, so be sure to use boiling water first and stir for two minutes. The powdered gelatin mixture should be completely dissolved.

If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling. Also, that high temp is needed to get your pie crust light & flaky.

Refrigerator: any leftover Fresh Strawberry Pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days. Freezer: once this pie is completely cooled, wrap it tightly in plastic, then in aluminum foil, and freeze for up to 2 months.

Some fresh fruits prevent Jell-O and other types of gelatin from gelling. These are fruits that contain high levels of proteases. Proteases are enzymes that break chemical bonds in proteins, such as collagen in gelatin. Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem.

In addition to improving the elasticity of the skin, gelatin can also strengthen connective tissues. Studies have shown that collagen supplements like gelatin can reduce joint pain. They have also found that it can strengthen joints by increasing the density of the cartilage.

If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits.

Acidic ingredients, such as pineapple, kiwi, or fresh lemon juice, can interfere with the setting process of gelatin.

The reason gelatin needs cold water has to do with its gel-forming properties. When gelatin is mixed with hot water, the proteins can clump together, forming lumps that are difficult to dissolve. This is because the heat causes the proteins to denature, or change shape, which can prevent them from forming a smooth gel.

Start with a baked pie crust and make your filling: On the stove top, cook a mixture of fresh strawberry puree, sugar, vanilla, and cornstarch to make a lightly sweetened, thickened sauce.

How to thicken no bake pie filling? ›

Blind bake the crust: If you're making a pie with a moist filling, like fruit pies, blind baking the crust can help prevent sogginess. Blind baking means baking the crust without any filling in it.

Generally speaking, yes, it is safe to buy food on its expiration date. Expiration dates have more to do with the food's overall quality and texture instead of when it is safe or not safe to eat. As long as there are no signs of spoilage, you can eat it, but it might not taste as fresh as it once was.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

According to the U.S. Department of Agriculture, pies containing perishable ingredients such as eggs or dairy must be refrigerated once cool. Fruit pies, however, are food-safe at room temperature for up to two days because they contain plenty of sugar and acid, which slow the growth of bacteria.

Jello is primarily made up of gelatin, a protein extracted from the skins and bones of certain animals. The gelatin is dissolved in boiling water and then cooled to form a gelatinous, semi-solid substance.

Jello, on the other hand, is a specific brand of gelatin dessert mix that has become so popular that the brand name is often used to refer to any type of gelatin dessert. Gelatin itself is a colorless, tasteless substance that is derived from animal collagen.

Gelatin is a neutral product that is used to set up your dessert. Jello-O is a brand name of gelatin mixed with sugar and flavors to make your dessert.

Yes. “Gelatin, the primary ingredient in Jell-O, is derived from collagen, a protein found in the connective tissues, bones, and skin of animals," Sabat says. "Historically, gelatin was obtained by boiling the bones and tissues of animals, such as cows or pigs, to extract collagen.