Strawberry Pie

This strawberry pie recipe uses jello, which was my grandma's favorite. It makes the strawberry pie filling super easy to slice and oh so delicious.

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5 from 3 votes

Have you ever had Strawberry Pie? If not, it’s truly a treat and you’re missing out! This classic pie recipe uses jello, which was my grandma’s favorite way to make it. It makes the strawberry pie filling super easy to slice and oh so delicious.

This recipe is at the top of our favorites list – right up there with our Strawberry Icebox Cake!

Fresh Strawberry Pie

This easy berry pie is perfect for spring and early summer. Plump, sweet strawberries are in season right now and I can’t get enough of them!

Aside from the crust, this is a no bake pie that’s great for potlucks and gatherings. I was surprised to hear that this recipe is considered an old fashioned pie these days. It’s funny, because when I was a kid this wasn’t old fashioned yet! 

Ingredients you will need

• Frozen or refrigerator pie crust
• Granulated sugar
• Cornstarch
• Water
• Strawberry gelatin
• Fresh strawberries, stems removed and quartered
• Canned whipped cream

Helpful Kitchen Tools

• Pie plate
• Pie server
• Cooling rack
• Small saucepan
• Whisk
• Measuring cups: dry measure and liquid measure

How to Make this Gorgeous Pie

You’re going to love this easy recipe. Sure, there’s a little cooking on the stove involved, and you do have to pre bake the crust. But the rest of the work is done in the fridge. 

1. Follow baking instructions on pie crust package. Cool completely on a wire rack.
2. In a saucepan whisk together the sugar and cornstarch. Slowly add the water and whisk until smooth.

3. Bring mixture to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in jello until dissolved.

4. Refrigerate until slightly cooled, 15-20 minutes.
5. Arrange sliced strawberries in the baked and cooled crust.

6. Pour the gelatin mixture over the berries and chill it in the refrigerate until set.

7. Garnish top outer edges of pie with dollops of whipped cream.

If you are planning an early summer party and want to take advantage of the glorious in-season strawberries, be sure you check out our Strawberry Jello Pretzel Salad, Strawberry Shortcake, Strawberry Shortcake Trifle, and this amazing Strawberry Salsa!

If it’s more strawberry pie recipes you’re after, be sure to check these out:

• Fresh rhubarb growing like crazy? Try this Strawberry Rhubarb Pie.
• If you prefer a cream pie this Strawberry Cream Pie fits the bill.
• I’m a cream cheese fan, so I’m trying this Strawberry Cream Cheese Pie next!
• And of course, you can’t go without trying my fresh Blueberry Pie!

Lastly, it’s not a pie, but my Strawberry Dream is a twist on my famous Pineapple Dream. Don’t miss it!

Strawberry Pie

This strawberry pie recipe uses jello, which was my grandma's favorite. It makes the strawberry pie filling super easy to slice and oh so delicious.

5 from 3 votes

Print Pin Recipe Rate

Course: Desserts

Cuisine: American

Keyword: 4th of july, strawberries, strawberry pie

Prep Time: 10 mins

Cook Time: 15 mins

Chill time: 3 hrs

Total Time: 3 hrs 25 mins

Servings: 12 slices

Calories: 186kcal

Author: AmandasCookin.com

Ingredients

• 1 frozen or refrigerator pie crust
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 3 ounce box strawberry jello
• 4 cups fresh strawberries stems removed and quartered
• 1 can whipped cream

Instructions

• Follow baking instructions on pie crust package. Cool on a wire rack.
• In a saucepan whisk together the sugar and cornstarch. Slowly add the water and whisk until smooth. Bring mixture to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in jello until dissolved.
• Refrigerate until slightly cooled, 15-20 minutes.
• Arrange strawberries in the baked and cooled crust.
• Pour gelatin mixture over berries. Refrigerate until set.
• Garnish top outer edges of pie with dollops of whipped cream.

Nutrition

Serving: 1slice | Calories: 186kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 94mg | Potassium: 102mg | Fiber: 1g | Sugar: 22g | Vitamin A: 75IU | Vitamin C: 28.2mg | Calcium: 20mg | Iron: 0.6mg

Recipe adapted from Taste of Home