Introduction

This no-bake strawberry pie is a fresh and fruity dessert that’s perfect for warm days or anytime you want a light, refreshing treat. With a buttery graham cracker crust and a glossy strawberry glaze, it’s sure to impress without turning on the oven.

No Bake Strawberry Pie Recipe - Recipe Image

Ingredients

8-10 cups fresh strawberries (about 3 lbs – rinsed, dried, and hulled)
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
⅓ cup granulated sugar
⅔ cup water
3 ounces strawberry Jell-o
6 tablespoons butter (melted)
1 ½ cups graham cracker crumbs
¼ cup granulated sugar

Instructions

Step 1: In a medium bowl, stir together the graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture is evenly moistened.
Step 2: Press the crust mixture evenly into the bottom and up the sides of a standard 9-inch pie plate. Refrigerate the crust for 30 minutes to set.
Step 3: Select about 2 cups of the strawberries that are less ideal for topping. Process these in a food processor until smooth, measuring out ¾ cup of strawberry puree.
Step 4: In a medium saucepan, whisk together the strawberry puree, cornstarch, ⅓ cup sugar, water, and lemon juice until smooth.
Step 5: Cook the mixture over medium-high heat, stirring constantly until it reaches a boil. Allow it to boil for 2 minutes to thicken.
Step 6: Turn off the heat and stir in the strawberry Jell-o until fully dissolved. Set aside to cool to room temperature, about 30 minutes.
Step 7: If any remaining strawberries are large, cut them in half. In a large bowl, gently mix these berries with the cooled glaze. Refrigerate the mixture for 10 minutes.
Step 8: Carefully spoon the glazed strawberries into the chilled pie crust, placing the cut sides down and rearranging the berries to fill any gaps.
Step 9: Refrigerate the assembled pie for at least 4 hours before serving to allow the glaze to set properly.

Tips & Variations

For a tangier twist, add a little fresh lime juice in place of some lemon juice.
Try using mixed berries like raspberries and blueberries along with strawberries for variety.
If you prefer a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter.

Storage

Store the pie covered in the refrigerator for up to 2 days. To keep the crust crisp, avoid leaving the pie out at room temperature for extended periods. When ready to serve, enjoy chilled directly from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this pie?

Using fresh strawberries is best to maintain the pie’s texture and flavor, but if using frozen, thaw well and drain excess liquid before preparing the pie.

How do I prevent the crust from getting soggy?

Chilling the crust well before adding the filling helps it set firmly. Also, avoid overfilling the pie and serve it within a couple of days for the best texture.

No Bake Strawberry Pie Recipe

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★★★★★

4.5 from 457 reviews

This No Bake Strawberry Pie is a delightful, refreshing dessert featuring a buttery graham cracker crust filled with a luscious strawberry glaze and fresh berries. Perfect for warm weather, this pie combines the natural sweetness of fresh strawberries with a smooth, gelatinous filling — all without the need for an oven.

Author: Bella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 5 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

6 tablespoons butter, melted
1 ½ cups graham cracker crumbs
¼ cup granulated sugar

Filling

8–10 cups fresh strawberries (about 3 lbs), rinsed, dried, and hulled
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
⅓ cup granulated sugar
⅔ cup water
3 ounces strawberry Jell-o

Instructions

Prepare the crust: In a medium bowl, stir together the melted butter, graham cracker crumbs, and ¼ cup granulated sugar until the mixture is evenly moistened and resembles wet sand.
Form the crust: Press the crumb mixture evenly into a standard 9″ pie plate, coating both the bottom and the sides thoroughly to create the pie shell. Refrigerate for 30 minutes to allow it to set.
Make strawberry puree: Select approximately 2 cups of the less desirable strawberries. In a food processor, blend these strawberries until smooth, yielding about ¾ cup of puree.
Prepare the glaze base: In a medium saucepan, whisk together the strawberry puree, cornstarch, ⅓ cup granulated sugar, water, and fresh lemon juice until smooth and combined.
Cook the glaze: Place the saucepan over medium-high heat, stirring constantly to prevent lumps. Bring the mixture to a boil and maintain the boil for 2 minutes until it thickens.
Add gelatin and cool: Remove from heat and stir in the 3 ounces of strawberry Jell-o until completely dissolved. Allow the glaze to cool to room temperature, about 30 minutes, to thicken further.
Prepare berries for filling: Cut the remaining fresh strawberries in half if they are large. In a large bowl, gently fold the berries with the cooled glaze mixture until evenly coated. Refrigerate for 10 minutes to meld flavors.
Assemble the pie: Spoon the glazed berries into the prepared crust, placing the cut side of the strawberries down for an appealing presentation. Rearrange the berries to fill any gaps or holes.
Chill the pie: Refrigerate the assembled pie for at least 4 hours to allow the filling to set properly before serving.

Notes

Using fresh, ripe strawberries will enhance the sweetness and flavor of the pie.
Ensure the crust is firmly pressed into the pie plate to prevent crumbling when serving.
The pie must be chilled for several hours to set well; overnight chilling is even better.
This pie is best served cold and consumed within 2 days for optimal freshness.
For a firmer glaze, you can add an extra half teaspoon of cornstarch, but be mindful not to alter the texture too much.

Keywords: no bake strawberry pie, strawberry dessert, summer pie, fresh strawberry pie, graham cracker crust pie