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Crown Jewel Gelatin Pie Recipe

Crown Jewel Gelatin Pie Recipe photo by Taste of Home

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"This colorful pie-an old family favorite-couldn't be easier for busy holiday cooks to make," notes Elaine Augustine from Manchester, Connecticut. "The rich stained-glass look of gelatin cubes adds a festive note."

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Crown Jewel Gelatin Pie Recipe

Prep: 15 min. Cook: 10 min. + chilling

Yield: 12-18 Servings

15 10 25

Ingredients

1 package (3 ounces) raspberry gelatin
3 cups boiling water, divided
2 cups cold water, divided
1 package (3 ounces) lime gelatin
1 package (3 ounces) black cherry gelatin
1 cup pineapple juice
1/4 cup sugar
1 package (3 ounces) strawberry gelatin
1-1/2 cups heavy whipping cream
2 graham cracker crust (9 inches)

Directions

In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes.
In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours.
In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours. Yield: 2 pies (6-8 servings each).

Nutritional Facts 1 serving (1 piece) equals 249 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 159 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.

Originally published as Crown Jewel Gelatin Pie in Country Woman November/December 2003, p40

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Crown Jewel Gelatin Pie

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Reviewed on Apr. 10, 2011 by MariaS.

I was given this recipe about 15 yrs ago and have been making it about 10 times each and every summer since then. The whole family loves it. If I know friends will be coming over I have to request nobody touches the dessert.

Reviewed on Feb. 01, 2008 by Danswife_OR

Many years ago, when I worked in the kitchen at a Hospital, we made and served something similar. It was always a favorite of patients and cafeteria patrons alike.