This Strawberry Pie recipe is made with fresh strawberries coated with a sweet glaze on a flaky crust topped with swirls of whipped cream!
Strawberry Pie was one of my dad’s favorites when I was growing up. It was only when fresh strawberries were in season. So we looked forward to having it as a special summer treat!
In a saucepan, combine the strawberry jello and the vanilla cook-and-serve pudding.
Can I use sugar free jello and sugar free pudding?
Yes, you can use the .3 oz box of sugar free strawberry jello and the .8 oz package of sugar free cook-and-serve vanilla pudding instead of the regular versions.
Whisk in the water and then bring the mixture to a boil stirring often. Boil it for three minutes, stirring constantly.
Remove the glaze from the heat and stir in the ice cubes. The ice cubes will jump start the cooling process and they provide the rest of the liquid needed in the glaze. Then, place it in the refrigerator to cool and thicken slightly.
While waiting, prepare the strawberries by rinsing, hulling, and slicing them in half. I found that half of a small strawberry or medium strawberry worked well. But if yours are large you may need to cut them into smaller pieces.
Could I add other fruits to a strawberry pie?
Yes, you could add fresh raspberries, blackberries, or blueberries. Just make sure that the total amount of fruit added is four cups in total.
Once the strawberry glaze has cooled, stir in the sliced strawberries until well coated.
Pour the coated strawberries into a baked 9-inch pie crust and spread it out evenly. Place the pie in the refrigerator to chill. I used my homemade pie crust recipe but you can also use a store-bought crust or even a graham cracker crust if you prefer.
When ready to serve, remove the pie from the fridge and pipe swirls of whipped cream around the outer edge of the pie. You can find my whipped cream recipe here or use whipped topping if you prefer.
Cut the pie into slices and serve! Cover any remaining pie and store it in the refrigerator.
Strawberry Pie Frequently Asked Questions
This strawberry pie filling is thickened with strawberry jello and vanilla pudding. Some recipes use cornstarch as a thickener.
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.
Yes, you can freeze fresh strawberries for pie. Rinse, hull, and slice the strawberries. Arrange them in a single layer in a pan and place them in the freezer. Once they are frozen, transfer the strawberries to freezer bags or containers.
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.
Want more strawberry recipes? Try these next:
This homemade Strawberry Lemonade recipe is sweet, tart, and so refreshing! You’ll want to keep a pitcher in the fridge all summer long.
This Strawberry Rhubarb Pie recipe is a quintessential summer dessert. It is sweet and tangy just like grandma used to make it.
Fluffy Strawberry Jello Salad is perfect for every occasion from summer barbecues and holiday dinners! It is a dessert salad that everyone loves.
No Bake Strawberry Cheesecake is cool and creamy!! The chocolate wafer cookie crust is the perfect complement to the easy strawberry cheesecake.