Strawberry Jello Pie
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This strawberry Jello pie combines fresh strawberries with a sweet and glossy Jello filling, all nestled in a buttery shortbread crust. The combination of juicy fruit and vibrant gelatin makes it a perfect no-bake dessert for the summer!
Easy Strawberry Pie with Jello
I love making no-bake pies during the summer when I don’t want to turn on the oven. This strawberry Jello pie is a simple, old-school recipe that uses fresh strawberries and a classic Jello filling. It’s easy to put together and always turns out great.
What I like most is how light and fresh it tastes, similar to my No-Bake Lime Pie and Lemon Jello Pie. I prefer using a Keebler shortbread crust, but it’s just as good with a graham cracker crust or a fully baked pie crust if that’s what you have.
If you love no-bake strawberry desserts, check out my Strawberry Fluff Salad!
Ingredients
- Granulated sugar – Sweetens the filling and balances the tartness of the strawberries.
- Cornstarch – Thickens the Jello mixture to help it set properly.
- Water – Forms the base of the Jello filling.
- Strawberry Jello – Gives the pie its classic flavor and vibrant color.
- Strawberries – Fresh, hulled, and cut for the best texture and flavor in every bite.
- Shortbread crust – A buttery base that holds the filling and adds a little extra sweetness.
How to Make the Jello Strawberry Pie
- Cook the filling – In a medium saucepan, whisk together sugar and cornstarch, add water, and cook over medium heat, stirring constantly, until thickened and clear.
- Add the Jello – Remove from heat and stir in the strawberry Jello until fully dissolved; let cool for 15-20 minutes.
- Fill the crust – Arrange the strawberries evenly in the pie crust, then slowly pour the Jello mixture over the top, making sure all the strawberries are covered.
- Chill – Refrigerate for at least 4 hours or until fully set.
Variations and Substitutions
- Crust options – Use a graham cracker crust, a fully baked classic pie crust, or even a vanilla wafer crust for a different flavor.
- Different Jello flavors – Substitute the strawberry Jello with raspberry or cherry for a slightly different fruit flavor that still pairs well with strawberries.
- Mixed berries – Add a mix of fresh berries like blueberries or raspberries along with the strawberries.
- Whipped topping layer – Add a layer of whipped topping or stabilized whipped cream after the Jello has set for a creamy finish.
Tips for Success
- Thicken completely – Make sure the cornstarch mixture is fully thickened and clear before adding the Jello to ensure the filling sets properly.
- Stir thoroughly – Stir the Jello mixture well to ensure the powder is fully dissolved and smooth.
- Cool before pouring – Let the Jello mixture cool slightly before pouring over the strawberries to prevent wilting or softening the fresh fruit.
- Pour slowly – Pour the Jello mixture slowly to evenly coat the strawberries and avoid air pockets.
- Chill thoroughly – Chill the pie for at least 4 hours, but overnight works best for the cleanest slices.
Storage
Store the pie covered in the refrigerator for up to 3 days. The pie is best served within 24 hours of setting, as the crust can soften the longer it sits.
Freezing is not recommended, as the Jello filling and fresh strawberries can become watery and lose their texture after thawing.
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Looking for more strawberry desserts?
Check out these easy recipes.
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Strawberry Jello Pie Recipe
Ingredients
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 (3 ounces) box strawberry Jello
- 4 cups strawberries hulled and halved or quartered
- 1 (9-inch) shortbread crust
Instructions
- In a medium saucepan, whisk together sugar and cornstarch, add water, and cook over medium heat, stirring constantly, until thickened and clear.
- Remove from heat and stir in the strawberry Jello until fully dissolved; let cool for 15-20 minutes.
- Arrange the strawberries evenly in the pie crust.
- Slowly pour the Jello mixture over the strawberries, making sure all are covered.
- Refrigerate for at least 4 hours or until fully set.
- Slice and serve chilled; top with whipped cream if desired.
Notes
- Store the pie covered in the refrigerator for up to 3 days. The pie is best served within 24 hours of setting, as the crust can soften the longer it sits.
- Freezing is not recommended, as the Jello filling and fresh strawberries can become watery and lose their texture after thawing.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
The gasp I emitted caused both my husband and dog to look at me when I saw that slice of strawberry pie, wow, I want that! You are a talented young lady – thanks.
You’re so kind, thank you!