What's in flapper pie?

Flapper pie is a classic Canadian dessert, traditionally made with a graham cracker crust, a creamy vanilla custard filling, and a generous layer of toasted meringue on top. Unlike the easter jello pie recipe, flapper pie is baked and custard-based rather than featuring no-bake, colorful Jell-O layers.

What is Easter pie called?

Easter pie can refer to different traditional dishes depending on heritage. In Italian-American families, it's often called "Pizza Rustica" or "Pastiera," featuring savory meats or sweetened ricotta. However, this easter jello pie recipe is a no-bake American favorite made with Jell-O, whipped cream, and graham crust, perfect for a springtime celebration!

How to make jello pudding pie filling?

To make Jell-O pudding pie filling, whisk together a package of instant Jell-O pudding and the recommended amount of cold milk (usually 2–2.5 cups). Whisk until thick, then pour into a prepared crust and chill until set. For the easter jello pie recipe, though, whipped cream is folded into cooled, thickened Jell-O layers instead of pudding.

How much milk do you use for a jello pudding pie?

Most Jell-O pudding pie recipes call for 2 to 2.5 cups of cold milk for a standard 3.4-ounce box. Always follow the box instructions for the right consistency. The easter jello pie recipe uses water and whipped cream for the filling, not milk, to achieve its signature fluffy layers.

Best Easter Jello Pie Recipe - Easy & Colorful Layers

Name: Best Easter Jello Pie Recipe - Easy & Colorful Layers
Prep time: 15 min
Total time: 15 min
Yield: 8 Servings
Cuisine: American
Ingredients: ½ package Pink Starburst Jell‑O (a little under 2 ounces); 1½ ounces Blue Jell‑O (½ Package); 1½ ounces Yellow Jell‑O (½ Package); 1½ ounces Purple Jell‑O (½ Package); 16 ounces Whipped Cream, divided; 3 cups Boiling Water; 1⅓ cup Cold Water, divided; Yellow Food Dye (optional); Pink Food Dye (optional); 2½ cups Graham Cracker Crumbs; 12 tbsp Butter (1½ sticks)

Description

This Easter Jello Pie Recipe is a rainbow-layered, no-bake crowd-pleaser with fluffy pastel Jello whipped into creamy heaven and nestled in a buttery graham crust, so festive for Easter and celebration season

Ingredients

Scale

½ package Pink Starburst Jell‑O (a little under 2 ounces)

1½ ounces Blue Jell‑O (½ Package)

1½ ounces Yellow Jell‑O (½ Package)

1½ ounces Purple Jell‑O (½ Package)

16 ounces Whipped Cream, divided

3 cups Boiling Water

1⅓ cup Cold Water, divided

Yellow Food Dye (optional)

Pink Food Dye (optional)

2½ cups Graham Cracker Crumbs

12 tbsp Butter (1½ sticks)

Instructions

1. Microwave the butter until fully melted.

2. In a medium bowl, stir together the graham cracker crumbs and melted butter until it resembles damp sand.

3. Press the crumb mixture into the bottom and up the sides of a springform pan, then place it in the freezer to chill.

4. Pour each color of Jell‑O powder into a separate small bowl.

5. Add ¾ cup boiling water to each bowl, stirring until the powder is completely dissolved.

6. Stir in ⅓ cup cold water to each bowl and chill in the fridge for 20–30 minutes until thickened but not set.

7. Mix 4 ounces of whipped cream into each Jell‑O bowl until smooth and creamy.

8. Add food coloring to the yellow and pink mixtures if you’d like to brighten the colors.

9. Spread your first color layer into the crust evenly, then freeze for 5 minutes.

10. Repeat with the remaining colors, freezing 5 minutes between each to keep the layers clean.

11. Freeze the finished pie for 3–4 hours until firm.

12. Top with the remaining whipped cream just before serving, and enjoy!

Notes

Store leftovers covered in the fridge for up to 4 days.

Make‑ahead tip: assemble up to the final freeze a day ahead; decorate just before serving.

Use food dye to boost pastel tones—especially yellow and pink layers.

If colors start to blend, give each layer an extra chill in the freezer.

Prep Time: 15 Minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Calories: 497
Sugar: 29
Sodium: 445
Fat: 32
Saturated Fat: 19
Unsaturated Fat: 10
Trans Fat: 1
Carbohydrates: 48
Fiber: 1
Protein: 6
Cholesterol: 88