I just invented this pie, so I thought I should write down the recipe while it's fresh in my mind.

14 graham crackers, reduced to fine crumbs in Cuisinart

4 T granulated sugar

6 T butter, melted

Combine these in a 9 inch pie plate, press firmly along the bottom and sides, then bake in a 375 degree oven for 7 - 10 minutes. Cool.

40 oz bag frozen strawberries, thawed

.5 cup fruit juice (I used a Tangelo and a little bit of lime, plus a glug of Grand Marnier, but you do you)

1 cup wine (I used chardonnay)

.75 cup granulated sugar

1.5 packets Knox plain gelatin

Sprinkle half-packet of gelatin over the fruit juice, stir, let sit for 5 minutes or so. Meanwhile heat up the wine and sugar in a saucepan until sugar melts; remove from heat and stir in 1 packet gelatin. Combine juice mixture with wine mixture, drain off the liquid from the strawberries right into the pan, stir until no weird gelatin lumps remain, chill in fridge for 20 minutes. Dump the strawberries into the cooled graham cracker crust, top with gelatin mixture, refrigerate for 3 hours or until set. A little sweetened whipped cream on top isn't going to hurt anyone.

You might be wondering about the frozen berries. I am not a fan of California strawberries, especially for pie, because they tend to be big and mealy and unidimensional in their taste. They also tend to have extremely large seeds. I like a smaller, tarter, more fragrant strawberry with smaller seeds -- which is exactly what you get in the frozen product. Because they're smaller you don't have to slice them up, so the pie takes less work too.

Thanks for the tip on the strawberries. I'm intrigued by the wine jello.

Making this for Easter dessert.  Thanks, Joyce!

Oh yay Geege! Now I'm really glad I wrote it down :)

How did your wine jello turn out Geege?