Our fresh Strawberry Pie recipe has a homemade strawberry pie filling in a flaky crust and is topped with swirls of whipped cream.
Strawberry Pie was one of my dad’s favorite desserts when I was growing up. We bought it from a restaurant, but it is only available when fresh strawberries are in season. We looked forward to having it as a special summer treat! I created this recipe for a homemade strawberry pie with jello so that we can make it all summer long.
Here’s Everything You Need To Make Strawberry Pie
Strawberry Pie Ingredients and Substitutions
- To thicken the filling, we used strawberry Jello.
- Not only does the strawberry gelatin thicken the filling, it also adds strawberry flavor!
- For a lighter version, you can use sugar-free jello.
- Vanilla cook-and-serve pudding is used as an additional thickener in this recipe.
- In addition to thickening the pie filling, the pudding adds a lovely vanilla flavor as well as a creamier texture than gelatin alone. Be sure the pudding package says cook-and-serve on it!
Water and Ice Cubes
- The water is used to dissolve the strawberry gelatin and vanilla cook-and-serve pudding.
- The ice cubes are added once they are done cooking to help the liquid cool faster.
- We chose to slice fresh strawberries rather than leave them whole. We find that half of a small strawberry or medium strawberry works well.
- If your strawberries are large, you may need to cut them into smaller pieces.
- You’ll need one baked 9-inch pie crust for this recipe.
- We used our homemade pie crust recipe. Once the pie pastry is in your pie plate, line it with foil and fill the foil with pie weights or dried beans. Bake the crust at 400˚F for 35-40 minutes, until golden brown, removing the foil and pie weights after 20 minutes.
- You also work to use a store-bought crust, a graham cracker crust, or a shortbread crust.
- We topped our pie with homemade whipped cream.
- You can leave it plain if you prefer, or use whipped topping instead.
How To Make Strawberry Pie
Making a strawberry pie from scratch is so easy, and it looks impressive too! Visit the recipe card for complete ingredient measurements and step-by-step instructions.
Strawberry Pie Filling
This delicious strawberry pie filling is perfect for this fresh strawberry pie, but it can also be used on cheesecake and waffles or in cobblers and cinnamon rolls.
- Make the Filling: Combine the strawberry jello, vanilla cook-and-serve pudding, and water in a saucepan over medium heat. Boil the filling while stirring constantly. Remove it from the heat and add the ice cubes and cool it in the refrigerator.
- Prepare the Strawberries: Rinse, hull, and slice the strawberries.
- Combine the Filling and Strawberries: Add the sliced strawberries to the glaze and stir to coat.
Fill and Garnish the Pie
- Fill the Crust: Pour the homemade strawberry pie filling into the prepared crust, and chill it in the refrigerator.
- Add a Garnish: Transfer the whipped cream to a pastry bag with a piping tip. (We used a star tip.) Then, top the pie with swirls of whipped cream. It is best to leave this step until close to serving time.
Light Strawberry Pie
To make a lighter version of this strawberry jello pie, use sugar-free jello, and sugar-free vanilla cook-and-serve pudding to make the glaze. Then, use a reduced-fat graham cracker crust and light cool whip for the topping.
Strawberry Blueberry Pie
To make a strawberry blueberry pie, simply replace half of the strawberries in this recipe with fresh blueberries. Then, follow the recipe as directed.
Strawberry Cool Whip Pie
A strawberry cool whip pie is a cool, creamy variation. You’ll only need half of the strawberry pie filling, so set the remaining filling aside. Then, fold an 8-ounce container of thawed cool whip into half of the cooled pie filling and spread it in a prepared pie crust. Chill in the refrigerator until set.
Make Ahead and Storage
You can make this jello pie ahead of time and bring it with you to a summer celebration or backyard barbecue.
- Make Ahead: To make this pie ahead of time, prepare it as directed in the recipe but leave the whipped cream off until closer to serving time.
- Fridge: Cover any remaining pie and store it in the refrigerator for up to three days. Due to the fresh ingredients in this recipe, it should not be left at room temperature.
- Freezer: To freeze the pie, cover it tightly with plastic wrap and place it in an airtight freezer bag. Thaw it in the refrigerator before serving.
Others Want To Know
This strawberry pie filling is thickened with strawberry jello and vanilla pudding. Although some recipes use cornstarch as a thickener, we prefer using gelatin and pudding for the added flavor and silky texture.
Strawberry pie is made with a blind-baked (aka prebaked) crust. First, make sure the crust is fully baked (golden and flaky) before removing it from the oven. Second, using this strawberry jello and vanilla pudding mixture makes for a thick filling. Third, allowing the strawberry jello mixture to cool before adding to the pie crust will help prevent a soggy crust.
If your strawberry pie is runny, you didn’t allow the filling to thicken enough while boiling it, or it wasn’t chilled long enough.
More Strawberry Recipes
Our homemade strawberry lemonade is the perfect way to beat the heat this summer. It is made with fresh strawberries, lemons, and sugar, and it is sure to quench your thirst.
This strawberry rhubarb pie is a classic summer dessert that is sure to bring back memories of grandma’s kitchen.
Easy, delicious strawberry jello salad is a perfect dessert for any occasion, from summer barbecues to holiday dinners. It is a light and refreshing treat that everyone will love.
This strawberry shortcake is a classic summer dessert that is sure to please everyone. The flaky shortcake biscuits, sweet strawberries, and fluffy whipped cream are the perfect combination of flavors and textures.
Strawberry Pie Filling
- 3 oz strawberry jello
- 3 oz vanilla cook and serve pudding
- 1 ¼ cups water
- ½ cup ice cubes
- 4 cups sliced strawberries
Strawberry Pie Filling
- Combine the strawberry jello and the cook and serve vanilla pudding in a saucepan. Whisk in the water.
- Bring the mixture to a boil over medium heat, stirring constantly. Boil for 3 minutes stirring constantly.
- Remove from heat and stir in the ice cubes until melted. Cool in the refrigerator until slightly thickened.
- Remove from the fridge and stir in the sliced strawberries.
Fill and Garnish Pie
- Pour the pie filling into the baked pie crust and place it in the fridge to chill and thicken.
- Top with whipped cream before serving.