Strawberry Pie With Jello
Fresh Strawberry Pie with Jello is as easy as it gets for a summer dessert! So freaking tasty, the hardest part is waiting for it to chill!
Farmstand produce and easy recipes are my favorite parts of summer food. You can grab local fresh ingredients and get them prepared quickly and easily with minimal time spent in a kitchen getting too warm.
Strawberries are probably my absolute favorite fruit. They make the most beautiful desserts, with vibrant colors and juicy sweetness, have you tried my Strawberry Pretzel Salad? I love the combination of salty and sweet, crunchy and juicy, and jiggly and chewy! No-bake is always a win-win in the summer!!
Why We Love Strawberry Pie with Jello
This pie recipe is super easy, using a pre-made pie crust and jello with fresh fruit for the filling. You can have this pie whipped together and chilling in no time. Then make some fresh whipped cream to top it with and you’re done! Your friends and family will think you took all day to make this one, but it will be our little secret how easy it is!
This is a great dessert to have for the Patriotic holidays to add a bright red pop of color to your spread. You can keep the strawberries whole if you’re short on time, or slice them up to add to the pie crust. Either way, this will be your go-to pie recipe for those hot summer days when you need a cool dessert to bring the chill!
Ingredients
Strawberries: The star of this easy strawberry pie is of course strawberries.
Pie Crust: Grab a 9-inch premade pie crust in the freezer/cold dessert aisle.
Jello: The jiggly and wiggly dessert we all love from the gelatin family.
Cornstarch: Adding a bit more stability to the jello filling helps make this strawberry pie easier to slice and serve.
Sugar: Pies are supposed to be sweet, adding a little sugar to the jello mixture helps to make sure the filling tastes great!
Variations
- If you have a pie crust recipe you love already make it ahead and use it instead of the store-bought version.
- If you absolutely don’t have time to whip up the whipped cream, buy a can. No one will care. But homemade tastes AMAZING!
- You can use whole or sliced strawberries, but DON’T use frozen strawberries. They get way too mushy and soft when they thaw.
- Add some blueberries in place of half the strawberries if you want to make a red, white, and blue pie.
How to Make Strawberry Pie with Jello
BLIND BAKE the pie crust as directed on the package. Then let it cool completely.
PREP the strawberries by hulling them and them slicing in half.
MIX the water, sugar, and cornstarch in a saucepan and bring to a boil. Then add the jello mix and stir together.
CHILL the jello mixture so it thickens up a bit, about 15 minutes.
POUR the jello over the strawberries in the pie crust.
CHILL the pie until it is completely set. Then cut into slices and enjoy with a dollop of whipped cream on top!
Tips & Tricks
- Wash your strawberries thoroughly and allow them to dry before slicing.
- Use a whisk when you’re stirring the filling. You need to make sure everything dissolves fully, but don’t stir so fast that you get a frothy jello mixture.
- Add a tablespoon of vanilla instant pudding mix to the whipped cream ingredients to make it a little thicker and help it stay intact better during the summer heat. It also makes it easier to pipe the whipped cream if you’re going to use a pastry bag.
How do you thicken strawberry pie filling?
By using cornstarch and then adding the jello, your pie will have more of the classic strawberry pie consistency and less like jello cubes.
You also help the pie filling thicken when the jello mixture chills before adding it to the pie shell. This helps the jello stick to the strawberries and not sink to the bottom of the pie.
Can Strawberry Pie be frozen?
When you freeze fresh fruit it thaws out very soft and mushy. When you freeze jello-based desserts they get crystalized and tend to have separation when they thaw.
The answer here is yes, technically you could freeze this pie, but I wouldn’t recommend it. The pie would be messy and not very appetizing after thawing.
More delicious Strawberry recipes
- No-Bake Strawberry Lemonade Pie
- Strawberries and Cream Punch
- Strawberry Fluff Pie
- Strawberry Basil Lemonade Jello Shots
- Strawberry Caprese Salad
- Biscuit Strawberry Shortcake
You’re going to love this strawberry pie recipe! Come back and let me know what you thought and how you made it your own unique dessert in the comments!
Strawberry Pie With Jello
Equipment
Ingredients
- 1 9-inch pie crust
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 3 ounces strawberry gelatin mix
- 1 pint strawberries hulled
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Blind bake the pie crust according to the package directions. If you're using a homemade pie crust, bake at 375 degrees F for 15 minutes with pie weights. Remove the weight, poke all over the bottom of the crust with a fork and bake for another 15 minutes. Cool completely.
- Place a medium saucepan over medium heat and add the water, sugar, and cornstarch. Cook until the sugar has dissolved completely and the mixture has thickened.
- Remove the pan from the heat and stir in the gelatin mixture. Chill the jello mixture in a bowl for 15 to 20 minutes. (The mixture needs to thicken so it sticks to the strawberries and doesn't sink to the bottom of your pie.)
- While the jello chills, slice the strawberries in half and arrange them around the outside of the cooled pie crust and then work your way in towards the middle.
- Pour the chilled jello over the strawberries. Chill the pie for at least 4 hours or until set.
Whipped Cream
- Add the heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer with the whisk attachment. Beat until thickened and medium peaks have formed. (You can also do this with a hand mixer in a large bowl.)
- Slice the pie into 8 slices and serve. Top with a dollop of whipped cream and a sprig of mint, if desired.
Notes
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.