Make this stunning Easter Jell-O Pie with 5 pastel layers using agar-agar. Ready in 15 minutes of prep plus chill time. Perfect for spring gatherings.
Ingredients
Scale
1 (9-inch) graham cracker crust, store-bought or homemade
2 tablespoons agar-agar powder
3 cups boiling water, divided
1 cup cold water, divided
1 (3 oz) package strawberry-flavored agar dessert mix
1 (3 oz) package lime-flavored agar dessert mix
1 (3 oz) package lemon-flavored agar dessert mix
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Fresh strawberries for garnish
Mint leaves for garnish
Instructions
Prepare the graham cracker crust by pressing it firmly into a 9-inch pie dish. Chill in the refrigerator for 15 minutes while you prepare the layers.
Dissolve the strawberry agar mix in 1 cup of boiling water, stirring for 2 minutes until completely smooth. Add one-third cup of cold water and stir well.
Pour the strawberry layer into the chilled pie crust. Refrigerate for 30 minutes until the layer is set but still slightly tacky on top.
Dissolve the lemon agar mix in 1 cup of boiling water, stir for 2 minutes, then add one-third cup of cold water. Let it cool for 5 minutes.
Gently pour the lemon layer over the set strawberry layer. Refrigerate for another 30 minutes until firm.
Dissolve the lime agar mix in 1 cup of boiling water, stir for 2 minutes, add one-third cup of cold water. Cool for 5 minutes.
Pour the lime layer on top of the lemon layer. Refrigerate for at least 2 hours until all layers are completely set.
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe over the pie.
Garnish with fresh strawberries and mint leaves. Slice with a sharp knife dipped in warm water for clean cuts.