Best Jello Pie Recipes

MILE HIGH LEMON PIE (JELLO EASY)

Steps:

• 1. MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
• 2. BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
• 3. MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
• 4. PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
• 5. Pour immediately into prepared pie shell.
• 6. Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.

JELLO AND YOGURT PIE

Steps:

• Dissolve jello in hot water.
• Mix in yogurts.
• Fold in container of Cool Whip.
• Place into pie crust.

JELLO PIE

Steps:

• Stir boiling water into gelatin for at least 2 min, and completely dissolved.
• Mix cold water and ice to measure 1 cup.
• Add to gelatin, stirring until all ice melts.
• Stir in Cool Whip with wire whisk until smooth.
• Refrigerate until mixture is thick and can mound well.
• Spoon into graham cracker crust.
• Refrigerate 4 hours or overnight.

JELLO OREO PUDDING PIE

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
• Pour into pie crust.
• Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.

EASTER JELLO PIE...GOOD & EASY

Steps:

• 1. Stir boiling water into jello in a large bowl, 2 minutes until completely dissolved. Mix cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until alightly thickened. Remove any remaining ice.
• 2. Stir in whipped topping, (set a little aside to decorate the top as shown) now with a wire whisk until smooth. Refrigerate 10 minutes. Until mixture will mound. Decorate top. Stir into crust.
• 3. Refrigerate 4 hours or until firm. (stor any left over pie in refrigerator. If there is any left !
• 4. Please see Deneece Gursky recipe: ..YUMMY! PLUS Click on below for picture and recipe . https://www.justapinch.com/recipes/dessert/candy/nanas-coconut-cream-eggs.html

LEMON JELLO FLUFF PIE

Steps:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

STRAWBERRY JELLO PIE

Steps:

• Place strawberries in the pie shell.
• Set aside.
• Mix jello and pudding with water.
• Heat to a full boil, then remove from heat.
• Pour over berries and chill.
• Top with 1 T.
• Cool Whip, if desired.

RASPBERRY CHEESECAKE PUDDING PIE (A JELLO RECIPE)

Steps:

• 1. Spoon 1/2 cup of the pie filling into crust. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in whipped topping. Spoon over pie filling in crust. Refrigerate 3 hours or until set. Top with remaining pie filling. Garnish is desired. Makes 8 servings.

JELLO PUDDING PECAN PIE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl mix pudding mix and corn syrup.
• Gradually add evaporated milk and egg until well blended.
• Add pecans and pour into pie shell.
• Bake until top of pie is firm and just starting to crack, about 40 minutes.
• Cool at least 3 hours.

LIME JELLO PIE

Steps:

• Dissolve jello in boiling water; add sugar and let cool.
• Stir in lemon juice.
• Beat cold evaporated milk til fluffy; fold in jello mixture and drained crushed pineapple.
• Pour into prepared graham cracker crusts (I use store-bought ones these days).
• Chill til firm.

JELLO GRASSHOPPER PIE

Steps:

• Combine the Oreo baking crumbs with the margarine; press on bottom of 9" pie plate.
• Dissolve lime jelly powder in boiling water; add the cold water and mint extract; chill until slightly thickened.
• Gently fold in whipped topping to jelly mixture; slowly pour into prepared crust; drizzle with melted bakers chocolate squares, if desired.

CREAM CHEESE STRAWBERRY JELLO PIE

Steps:

• 1. Mix your jello and hot water togather according to box directions set aside. Place your 8 oz of cream cheese in a med sized bowl. Mix your jello liquid with your cream cheese and blend well. Pour mixture in a 9 inch grahm cracker pie shell place the strawberries 1 layer at a time on top pie sprinkle with sugar. Freeze for 1 hr and serve

JELLO DAIQUIRI PIE

Steps:

• Combine pudding mix, gelatin and sugar in a saucepan.
• Stir in 1/2 cup of the water and the eggs; blend well.
• Add remaining water and cook, stirring frequently, over medium heat until mixture comes to a full boil.
• Remove from heat; stir in rum.
• Chill.
• Thoroughly blend whipped topping into chilled mixture.
• Spoon into pie crust and chill until firm, about 2 hours.
• Garnish with additional whipped topping and very thin lime slices, if desired.

LIGHT AND REFRESHING STRAWBERRY JELLO PIE

Steps:

• 1. Dissolve the jello in 1/4 cup boiling water.
• 2. With a wire whisk, stir in yogurt, one at a time.
• 3. Gently fold in cool whip until completely incorporated.
• 4. Pour mixture in pre-made pie shell.
• 5. Refrigerate at least 4 hours. Preferably overnight.
• 6. Top with more cool whip and/or fresh strawberries! YUM!!

SUMMER RASPBERRY JELLO PIE

Steps:

• Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.
• Next add in the frozen raspberries and blackberries.
• Place the gelatin and fruit in the refrigerator until partially set, then pour the mixture into the baked pie crust and refrigerate until fully set.
• When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.

JELLO PUDDING PECAN PIE

Steps:

• 1. Blend pudding with corn syrup. Gradually add milk and egg. Stir to blend. Add chopped pecans and stir and pour into the pie shell or tarts. Bake at 375 degrees for about 40 minutes until top is firm or just begins to crack
• 2. Cool then serve with vanilla ice cream

PINK JELLO PIE

Steps:

• 1. Stir boiling water into dry Jello in a large bowl for 2 minutes until completely combined.
• 2. Add enough ice to the cold water to measure one cup. Add to jello mix, & stir until slightly thickened. Remove unmelted ice.
• 3. Add cool whip, stir with wire whisk until well blended. Refrigerate for 15 to 20 minutes until the mixture is thick enough to mound.
• 4. Spoon mixture into crust and refrigerate for at least 4 hours or overnight.

JELLO PUDDING PECAN PIE RECIPE - (3.7/5)

Steps:

• Blend Pudding with Corn Syrup - gradually add evaporated milk and egg. Add Pecans - pour into pie shell and bake until top is firm and just begins to crack. 375 degrees for approx. 40 minutes.

4TH OF JULY BROKEN GLASS JELLO PIE

Steps:

• 1. Add 1 cup boiling water to the red jello powder. Stir until dissolved. Add 1/2 cup cold water. Set aside. Add 1 cup boiling water to the blue jello powder. Stir until dissolved. Add 1/2 cup cold water. NOTE: This jello needs to be thicker than regular jello so DO NOT follow the package instructions. Chill both red & blue jello for 3-4 hours or until firm. Overnight is best.
• 2. Cut desired amount of chilled colored jello into small blocks and pour into the prepared pie crust.
• 3. In a separate bowl, add 1/2 cup cold water. Add 2 envelopes unflavored gelatin on top of the cold water. Do not mix. Wait a few minutes to allow the gelatin to soak up some of the water. Once the mixture has thickened, add 1 1/2 cup boiling water and mix to dissolve. Add the can of condensed milk. Stir and let sit until cool to touch. If not cooled properly it will cause the red and blue jello to bleed.
• 4. Pour cooled milk mixture over chunks of jello. Chill overnight until set.

EASY JELLO PATRIOTIC PIE

Steps:

• 1. Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
• 2. Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
• 3. Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.