Easter Jelly Pie

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5 from 1 vote

A no bake jelly pie recipe that's the perfect Easter dessert.

Prep Time30

Setting time7

Total Time7 30

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 260kcal

Author: Libby Hakim

Equipment

large round cake tin (24.5cm x 6.5cm, springform)

Ingredients

Pie Crust

250 grams plain biscuits (Arrowroot, Nice, Marie or a combination of those work well)
185 grams butter, melted
2 tablespoons sprinkles (pastel-coloured) (optional)

Layer 1 (Lemon Condensed Milk)

395 gram tin of condensed milk
½ cup lemon juice (juice from approx 2 large lemons)
2 teaspoons gelatine powder
½ cup boiling water

Layer 2 (Jelly/Flummery Colour 1)

85 gram packet jelly crystals (blue heaven or another preferred flavour)
250 ml boiling water (1 cup)
200 ml thickened cream

Layer 3 (Jelly/Flummery Colour 2)

85 gram packet jelly crystals (strawberry or another preferred flavour)
250 ml boiling water (1 cup)
200 ml thickened cream

Decorating

200 ml thickened cream
1 tablespoon sprinkles (pastel-coloured)
mini eggs and sugar flowers

Instructions

Grease a round cake tin (24.5cm x 6.5cm) and line the base with baking paper (if using a springform tin, as recommended, place a large piece of baking paper on the base and then attach the side of the tin so that the paper overhangs the sides to assist with removal once the pie is set).

Pie Crust

Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
Add melted butter to the biscuit crumbs and stir to combine. Add the sprinkles and stir again to combine.
Press the biscuit mixture into the bottom of the cake tin and about ¾ of the way up the sides of the tin. Smooth with the back of a metal tablespoon. Place into fridge.

Layer 1

Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine until the mixture has thickened.
Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use a whisk to combine.
Remove the slice tin from the fridge and pour the mixture into the pie crust. Smooth out the top with a spatula to ensure the layer is even. Return to fridge.

Layer 2

As soon as you put layer 1 in the fridge to set, make up the first jelly colour.
Combine jelly crystals with boiling water and stir to dissolve the crystals. Place into the fridge for 90 minutes.
After 90 minutes, the jelly should be partially set (but still able to be poured). Pour the jelly and the cream into the bowl of a stand mixer and beat on slow (and then med-high speed as it thickens) in a stand mixer for about 5 minutes or until it doubles in volume and looks more glossy.
Take your pie from the fridge and pour the jelly mixture over the condensed milk layer. Smooth out the top with a spatula to ensure the layer is even. Return to fridge.

Layer 3

As soon as you put layer 2 in the fridge to set, make up the second jelly colour.
Combine jelly crystals with boiling water and stir to dissolve the crystals. Place into the fridge for 90 minutes.
After 90 minutes, the jelly should be partially set (but still able to be poured). Pour the jelly and the cream into the bowl of a stand mixer and beat on slow (and then med-high speed as it thickens) in a stand mixer for about 5 minutes or until it doubles in volume and looks more glossy.
Take your pie from the fridge and pour the jelly mixture over the condensed milk layer. Smooth out the top with a spatula to ensure the layer is even. Return to fridge.
Allow pie to set for at least 3 hours.

Decorating

Remove pie from the cake tin. You may need to free the sides from the tin first by sliding a butter knife down the sides.
Whip cream and pipe around edges of the pie. Add sprinkles and then place a small, round pile of mini eggs and sugar flowers in the middle of the pie.
Serve immediately. Cut slices of the pie with a sharp knife.

Notes

Timing:

Make your jelly pie the day before serving (or early on the day of a night time event). Don't decorate until you're ready to serve.

Storing:

Your jelly pie will last up to 3 days in the fridge. Cover with food wrap.

Freezing:

Not suitable.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Make sure you use the lesser quantity of water when making up the jelly as indicated in this recipe. Do NOT make up the jelly according to the packet instructions as it will not set firm enough to cut.
Don't be tempted to rush this recipe. You need to make sure all layers have set to get that lovely and defined 3-layered effect.

Nutrition

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