by Kellie
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!
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.
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.
- Combine the graham cracker crumbs, sugar and butter in a bowl until moistened.
- Press the graham cracker crust into a standard 9-inch pie plate to coat the bottom and up the sides.
- Refrigerate to set.
How to Make Strawberry Pie Filling:
- Puree strawberries in a food processor or blender.
- Heat the puree with remaining ingredients except Jell-o (be sure to stir constantly).
- 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.
- Fill the pie and refrigerate 4 hours.
Once chilled serve with whipped cream, if desired.
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
- Dreamy Creamsicle Pie – serve soft or frozen!
- Easy Blueberry Pie – sweet lemon-kissed blueberry filling.
- No-Bake Chocolate Mousse Pie – light and fluffy.
- Lemon Meringue Pie – cool, creamy, and tangy!
- Ultimate Coconut Cream Pie – one of my favorite desserts!
- Ambrosia Pie – full of tropical flavors
Note: This recipe has been updated 7-4-19 for improved consistency.
No Bake Strawberry Pie
Prep Time 35 minutes
Servings 8
Ingredients
- 8-10 cups fresh strawberries about 3 lbs - rinsed, dried and hulled
- 3 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- ⅓ cup granulated sugar
- ⅔ cup water
- 3 ounces strawberry Jell-o
Crust
- 6 tablespoons butter melted
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
Follow Spend with Pennies on Pinterest
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
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
What a great pie! Very easy and so delicious. Will make this many times. Thank you for such a great recipe!
Delicious!!!
This pie is so out of this world delicious.
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!!
So glad you love the pie Julia! It is a 3 ounce box of strawberry jello, a regular small sized box.
This has to be good. Cannot wait to make!
I prefer not to use sugar and would like to use a sugar substitute such as Equal. Would that work?
I have only tried the recipe as written Lois. Please let us know if you do try replacing the sugar!
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.
You are so welcome Sheryl! Glad we can share these yummy desserts with you :)
Would knox gelatin work for this?
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!
Um, your email was misleading. It said no jello, but the recipe calls for jello. I’m confused.
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.
Can this be made with Splenda
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!
I have frozen strawberries. Can these be substituted for fresh?
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.
I’m assuming I should defrost and drain my frozen berries? Thank you!
Yes! Definitely Liz :)
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.
Thanks Max! So happy that you enjoyed it.
Súper good!!
Thanks Hilda!
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.
I am so glad you enjoyed the pie, but regret that you had issues with the crust Susan!
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.
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.
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
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!