May 22, 2020

Easy Pink Lemonade Pie

2-3/4 c Coarse Crushed Saltines, about 60 crackers
1 c Sugar, divided
1/2 c Butter, melted
2 c Sliced Fresh or Frozen Strawberries, thawed
1 tsp Lemon Juice
1 tsp Grated Lemon Zest
1/4 c Cold Water
1 envelope Unflavored Gelatin
16 oz Cream Cheese, softened
1/2 c Heavy Whipping Cream
Lemon Slices, optional
Preheat oven to 350 degrees. Combine crushed crackers and 1/4 cup sugar with melted butter. Using bottom of a glass, press cracker mix onto bottom and up sides of a greased 9-inch deep dish pie plate. Bake until set, 15-18 minutes. Cool completely on a wire rack. Combine strawberries, 1/2 cup sugar, lemon juice, and lemon zest. Let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water. Let stand 5 minutes. Transfer strawberry mix to a food processor or blender and pulse until smooth. Microwave gelatin on high until melted, about 10 seconds. Stir into strawberry mix. Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and strawberry mix. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with lemon slices.