Ingredients
Equipment
Method
- In a large heatproof bowl, combine the orange gelatin and lemon gelatin. Pour in the 2 cups of boiling water. Whisk vigorously for at least 2 minutes, or until the gelatin is completely dissolved and there are no granules at the bottom of the bowl. This step is crucial for a smooth texture.orange gelatin, lemon gelatin, 2 cups boiling water
- Stir in the 1 cup of cold water. Continue stirring until well combined.1 cup cold water
- Place the bowl of gelatin mixture in the refrigerator for about 30-45 minutes. You want it to cool down and start to thicken slightly, but not fully set. It should have a consistency similar to raw egg whites, where it’s no longer hot to the touch but still liquid.
- Once the gelatin has chilled and thickened slightly, gently fold in the thawed frozen whipped topping. Use a spatula and fold until just combined, being careful not to overmix. You want to maintain some of the airiness from the whipped topping, which will contribute to the pie's light and creamy texture. You should see streaks of orange and yellow still visible, creating a beautiful marbled effect.1 container frozen whipped topping, thawed
- Pour the gelatin and whipped topping mixture into the prepared graham cracker crust. Spread it evenly with the spatula, ensuring it fills the crust completely.graham cracker crust
- Carefully cover the pie with plastic wrap (try to avoid letting the plastic wrap touch the filling). Place the pie in the refrigerator and chill for at least 4 hours, or until the pie is completely set and firm. For best results, an overnight chill is recommended.
- Once the pie is fully set, carefully remove it from the refrigerator. If desired, garnish with fresh whipped cream, a sprinkle of orange zest for extra aroma, or a bright maraschino cherry. Slice and serve immediately.Whipped cream, orange zest, maraschino cherries
Notes
The pie is best stored in the refrigerator and will stay fresh for up to 3-4 days. Freezing is possible but may alter texture. Not meant to be reheated.
