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Shirley Temple Pie

A playful and grown-up dessert that combines the nostalgic flavors of a Shirley Temple drink in a light, airy pie filling atop a graham cracker crust.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 10 sheets graham crackers, crushed
  • 1/2 cup butter, melted
For the filling
  • 24 oz Cool Whip 3 containers of 8 ounces each
  • 8 oz Cherry Jello powder
  • 1/3 cup granulated sugar
  • 3/4 cup 7 Up
  • 2 tablespoons grenadine
  • 1 teaspoon vanilla extract
  • Whipped cream (for decorating)
  • Cherries (for decorating)

Method
 

Preparation
  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. In a bowl, combine crushed graham crackers and melted butter on medium speed.
  3. Place the mixture in a pie dish and bake for 10 minutes until golden brown. Set aside.
Making the filling
  1. In a large mixing bowl, add boiling water to Cherry Jello powder; stir in granulated sugar until dissolved.
  2. Add 7 Up and grenadine, then refrigerate the mixture for 10–15 minutes.
  3. In a stand mixer, whisk 2 containers of Cool Whip until fluffy.
  4. Pour in the chilled cherry mixture and whisk until pink and fluffy.
  5. Spoon the mixture into the pie crust.
  6. Whisk the remaining Cool Whip container with vanilla extract until light pink and smooth, and top the pie with this mixture.
Garnishing and serving
  1. Garnish with cherries and whipped cream.
  2. Refrigerate the pie for at least one hour before serving.
  3. Serve well-chilled on a cool plate.

Notes

Press the crust firmly and bake until just golden to ensure a sturdy base. Chill the jello mixture until slightly thickened but not set. Use fresh or maraschino cherries based on personal preference.