No Bake Strawberry Pie

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No Bake Strawberry Pie with graham cracker crust is one of the best desserts for summer. Made with fresh strawberries in a sweet strawberry glaze, this is a go-to summer dessert.

Just like our favorite Millionaire Pie, this easy no bake pie is best made ahead of time making it the perfect dessert recipe for picnics and potlucks!

a slice of strawberry pie with whipping cream garnish

An Easy Summer Dessert

Summertime isn’t complete without a tasty summer fruit pie (like a classic Strawberry Rhubarb Pie); the easier, the better. This fresh Strawberry Pie with a no-bake graham cracker crust fits the bill perfectly.

My FAVORITE thing to make with freshly picked strawberries is this easy Strawberry Cream Cheese Pie, it’s the best way to kick off the strawberry season but having a great no bake pie in my collection is essential for hot summer days too!

Easy Strawberry Pie Recipe

This easy Strawberry Pie recipe is so simple to make with easy to find ingredients. The simplicity really allows the strawberries to shine all on their own making it the best way to enjoy any and all of your fresh strawberries.

cut strawberries in a bowl, and adding sauce to the berries

How to Make Strawberry Pie

This easy pie has two simple parts, the crust and the filling (and of course whipped cream for serving).

How to Make a Graham Cracker Crust:

A homemade graham crust is thicker and holds up better than a store bought crust.

  1. Combine the graham cracker crumbs, sugar and butter in a bowl until moistened.
  2. Press the graham cracker crust into a standard 9-inch pie plate to coat the bottom and up the sides.
  3. Refrigerate to set.

How to Make Strawberry Pie Filling:

  1. Puree strawberries in a food processor or blender.
  2. Heat the puree with remaining ingredients except Jell-o (be sure to stir constantly).
  3. Remove from the heat and stir in Jell-o. Allow to cool to room temperature. Stir the remaining strawberries into the glaze to coat completely.
  4. Fill the pie and refrigerate 4 hours.

Once chilled serve with whipped cream, if desired.

closeup of strawberry pie with a slice out of it

You can make this easy Strawberry Pie with Frozen Strawberries (but fresh is best)! The strawberries won’t be as firm if you use frozen and the pie may weep a bit after a day or so. In a pinch, frozen berries will work.

This pie filling is easy to make, sets up beautifully and it tastes like summer!

How to Store Fresh Strawberry Pie

To keep your Strawberry Pie fresh, cover lightly with plastic wrap and store in the refrigerator. Your pie will last up to 5 days in the fridge….if you don’t eat it all first.

This Homemade Strawberry Pie recipe is a great make-ahead dessert for your summer parties. It’s even better when made up to 24 hours in advance.

More Summer Pies You’ll Love

Note: This recipe has been updated 7-4-19 for improved consistency.
a slice of strawberry pie with whipping cream garnish
4.94 from 29 votes
Review Recipe

No Bake Strawberry Pie

Prep Time 35 minutes
Chilling time 6 hours
Total Time 6 hours 35 minutes
Servings 8
Author Kellie Hemmerly
Easy to make No Bake Strawberry Pie recipe with graham cracker crust is like a big bite of summer!

Ingredients

  • 8-10 cups fresh strawberries about 3 lbs - rinsed, dried and hulled
  • 3 tablespoons corn starch
  • 1 tablespoon fresh lemon juice
  • cup granulated sugar
  • cup water
  • 3 ounces strawberry Jell-o
Crust
  • 6 tablespoons butter melted
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar

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Instructions

  • In a medium bowl, stir together crust ingredients until moistened.
  • Press the mixture evenly into a standard 9" pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
  • Pick approximately 2 cups undesirable berries. In a food processor, process the strawberries until smooth until you have ¾ cup of puree.
  • Whisk the ¾ cup strawberry puree with cornstarch, sugar, water, and lemon juice in a medium saucepan.
  • Cook over medium-high heat, stirring constantly and bring to a boil. Let boil 2 minutes.
  • Turn off heat and stir in Jell-o. Cool mixture to room temperature, about 30 minutes.
  • Cut remaining berries in half if large. Stir together the berries and the glaze in a large bowl. Refrigerate 10 minutes.
  • Spoon the berries into the pie shell. Turn the cut side of the strawberries down. Rearrange the berries to fill any holes.
  • Refrigerate the pie for at least 4 hours.

Recipe Notes

Strawberry Pie can be made up to 24 hours in advance.

Nutrition Information

Calories: 356, Carbohydrates: 63g, Protein: 5g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 277mg, Potassium: 418mg, Fiber: 6g, Sugar: 38g, Vitamin A: 245IU, Vitamin C: 139.1mg, Calcium: 65mg, Iron: 2.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword strawberry pie
Course Dessert
Cuisine American
Strawberry Pie with whipping cream garnish with a slice out, and the slice on a plate
slice of Strawberry Pie with whipping cream garnish
Strawberry Pie with whipping cream garnish
About the author

Kellie

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Kellie is the creator of The Suburban Soapbox, a food and lifestyle blog. A busy mom of two and former marketing manager, she created her website as a way to share recipes and household DIY tricks with her corporate coworkers. Kellie is always on a quest to consistently create the fastest, tastiest dinners that every family will love, even the pickiest of eaters. Her recipes are fool-proof and suitable for quick weeknight dinners and easy entertaining.

A lover of travel, wine, butter, chocolate and cheese (in that order), Kellie finds inspiration for her food creations just about everywhere she turns.

More Posts by Kellie

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Recipe Rating




Comments

  1. What a great pie! Very easy and so delicious. Will make this many times. Thank you for such a great recipe!5 stars

  2. This dish was so easy to make and, based on the reactions from my family, it will definitely be making a repeat appearance! Thanks so much for the beautiful recipe. I did have one question. The recipe calls for 3 oz of Jell-o. Could you have meant a small box, which is POINT-3 oz of gelatin? I only used the small box (and used sugar-free) and it came out beautifully. I just wanted to double-check. Thanks!!5 stars

    1. So glad you love the pie Julia! It is a 3 ounce box of strawberry jello, a regular small sized box.

  3. I loved to make desserts for my family, but I do not have enough time. So I just decided to look for an easy and short time recipes online. I found you recipes amazing and affordable. Thank you for your recipes.

    1. Instead of the strawberry Jello? We have not tried this recipe with plain gelatin powder but I imagine it will reduce the strawberry flavor! Let us know how it turns out Hannah!

    1. Thank you for letting us know Pam, this recipe was originally made without Jell-o however we found readers were struggling with the process and the results were inconsistent. The recipe has been re-tested and updated for improved results.

      Somehow we missed changing the title on the email however I’ve updated it for future.

      1. I’ve only made the recipe as written, so can’t say for sure Heidi. Let us know how it works if you try it with Splenda!

    1. Hi Donna, the pie won’t be as firm if you use frozen and it may weep a bit after a day or so. But in a pinch, frozen berries will work.

  4. I made this exactly as called for and left everything cool off. It was delish!!! I will definitely make it again. Yesterday I tried to cook it according to a different recipe but your recipe is tastier.5 stars

  5. First, this pie was both beautiful and very, very tasty. Strawberry season in New Hampshire is short, but oh so sweet and this pie was the perfect showcase for the lovey local berries. Even my husband who doesn’t care much for strawberries pronounced it delicious. I will definitely be making it again.

    However, you lost a star because I believe there is an error in the crust recipe. 9 ounces of graham cracker crumbs was barely coated with 5 tablespoons of butter. There certainly wasn’t enough butter to hold it together. And it practically filled the entire 9 inch pie pan; there would have been no room for berries. I ended up using an alternative graham cracker crust recipe. It called for 1-1/2 cups of graham cracker crumbs and 6 tablespoons of butter for a 9 inch pie pan which equates to 9-10 crackers or about 5 ounces. The filling portion of the recipe, which is the important part, worked perfectly.

    And I agree that you should be able to use a pre-baked pie shell for this without any adjustments to the filling.4 stars

    1. I am so glad you enjoyed the pie, but regret that you had issues with the crust Susan!

  6. Made this strawberry pie for a potluck on Saturday and when I took the cover off the pie it had become really sloppy with excess liquid pooling and the bright red color had also faded. I was discouraged and even with cool whip or the whipped cream topping which I did not use since the night before it had a nice glazed look about it could not have covered the pie enough to hide what happened. The juice that gathered made it look terrible.

    1. How disappointing, I’m sorry to hear that this pie didn’t hold up well for you Gloria. Thank you for sharing your experience with us, we have since re-tested and slightly tweaked the recipe for improved consistency.

  7. have not tried this recipe yet but would like to do this with a cooked pie shell do you think this will work would I have to make adjustments to the recipe going to try this as is today can’t wait to try it

    1. Hi Ruth, we’ve only made the recipe as listed, but as long as your pie shell is cooked it should work just fine! Let us know how it goes!