Crown Jewel Gelatin Pie Recipe
Crown Jewel Gelatin Pie Recipe photo by Taste of Home

Crown Jewel Gelatin Pie Recipe

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"This colorful pie-an old family favorite-couldn't be easier for busy holiday cooks to make. The rich stained-glass look of gelatin cubes adds a festive note." —Elaine Augustine, Manchester, Connecticut
TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling
MAKES:12-18 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling
MAKES: 12-18 servings


  • 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)

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.


  1. 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.
  2. 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.
  3. 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).
Originally published as Crown Jewel Gelatin Pie in Country Woman November/December 2003, p40

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Reviewed Apr. 10, 2011

"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 Feb. 1, 2008

"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."

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