pies and pastries

Prepare and bake Graham Cracker Crust (below).

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.

Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust.

Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refrigerate any remaining pie.

Graham Cracker Crust:
1 1/2 cups (about 20 squares) graham crackers, finely crushed
1/3 cup margarine, butter or spread,* melted
3 tablespoons sugar

Heat oven to 350 F. Mix all ingredients. Press mixture firmly against bottom and side of pie plate, 9x 1 1/4 inches. Bake about 10 minutes or until light brown; cool.

*If using spread, use only stick that has more than 65% vegetable oil.

Makes 8 servings

This recipe displayed with permission from General Mills, Inc.