Our Strawberry Pie is designed for the young at heart! It’s loaded with lemon-infused fresh strawberries packed in Jello, all nestled in a flaky crust!
This Strawberry Pie is perfect for making ahead of time for a weekend potluck. With just a few minutes of prep, the fridge does the rest of the work for you. It’s reminiscent of shoney’s strawberry pie recipe with a little lemon to make it even better!
Although I make my Strawberry Pie with fresh strawberries whenever possible, sometimes you just have to wing it and make strawberry pie with frozen strawberries. I mean, you gotta do what you gotta do when you get a hankering for Strawberry Pie!
If you aren’t a Jello fan, or just don’t have any in the pantry, you can make a variation that’s just as tasty – strawberry pie without jello.
Let’s talk more of our own strawberry favorites!
Have you tried our Strawberry Pretzel Salad? This is one pretty dessert…I mean, salad. It has a stunning, strawberries-in-Jello layer on top, a cream cheese layer in the middle, and a crumbly, salty pretzel crust. Mmm! Mmm!
My good old-fashioned Strawberry Cobbler has a cakey topping with a hint of lemon that is just to die for! This alternative version of baked strawberry pie will knock your socks off!
Another dessert-salad hybrid wonder is my Strawberry Cheesecake Salad. It’s the creamiest of the creamy, with a buttery crumble on top. Don’t go any further in life without trying this winner of a sweet salad!
Melding of genres is our awe-inspiring Strawberry Shortcake Cake. It’s like a huge strawberry shortcake, with multiple layers of fresh strawberries, buttermilk-infused cake, and whipped cream. Absolutely dreamy!
Can This Fresh Strawberry Pie Be Made Ahead Of Time?
This Fresh Strawberry Pie can most certainly be prepared ahead of time – if you want to refrigerate it. This strawberry pie with jello will hold up in the fridge for 2-3 days. However, Jello doesn’t freeze well at all, so you have the terrible misfortune of having to eat the entire Strawberry Pie!
Here are some more recipes we’ve our eyes on!
Strawberry Pie Filling
Strawberry Pie Filling is easy to make and you can spruce it up in lots of ways by adding other berries, a cream cheese layer, and different kinds of crusts.
Strawberry Cream Cheese Pie
Strawberry Cream Cheese Pie is a simple and silky version of strawberry cheesecake. This strawberry pie with graham cracker crust will remind you of a french strawberry pie recipe.
Strawberry Pretzel Pie
Strawberry Pretzel Pie is a whole lot like my Strawberry Pretzel Salad. It’s just okay with being called a pie!
Strawberry Rhubarb Pie
Rhubarb-tart and strawberry-sweet, Strawberry Rhubarb Pie holds a pairing that can’t be beat!
Recipe Notes for Strawberry Pie:
- This pie requires some planning ahead to do right. The glaze needs some time in the fridge a good 4 hours) to thicken and set before the pie is ready to eat, otherwise, the glaze will be too runny and won’t hold together when you cut the pie.
- Baking pie crust in the heat of the day can really warm up the house. I recommend doing the crust in the morning—you can fill it up anytime. I use these pie weights for the blind baking an just love them.
- Do not use a shallow pie plate for this recipe. It won’t accommodate the really generous volume of fresh strawberries. I recommend a plate that’s 9-9.5 inch diameter and is about a 2-inch deep dish as well. This is the pie plate I’ve been using and really loving.
- Okay, time for a confession. I generally don’t make pie crust from scratch. (Who has time for that?) The old shortcut—a premade, roll-out pastry crust—will work just fine with this recipe. But, if you want to go all out and make a crust from scratch (you’re a saint), just use your favorite pie crust recipe instead.
- Also, remember to let the glaze cool completely to room temperature before tossing in the sliced strawberries. If you don’t, the heat of the glaze will cause the strawberries to wilt and get mushy.
- Don’t skip out on the lemon juice. It adds a really nice bit of acidity that helps to balance out the sweetness of the pie. Using lemon zest as well helps to add a lot of fantastic lemon flavor that you just can’t get from lemon juice alone.
- I always start the glaze with boiling water. This helps to jump-start the dissolving of the gelatin and cornstarch, which is important so you don’t accidentally overwork the cornstarch.
- It’s important to whisk the glaze constantly while making it prevent the sugars from sticking and/or the cornstarch from clumping.
- Be sure the gelatin is completely dissolved during the cooking process. But also be careful that you don’t cook it past that point. The glaze will continue to thicken as it cools. In fact, it’s not altogether that thick until it’s set for a few hours in the fridge. This recipe calls for adding cornstarch to the glaze. Cornstarch is a wonderful thickening agent and very stable. It’s counterintuitive, but cornstarch will actually lose its thickening ability if it’s cooked too long or whisked too much. Both under-dissolved gelatin and over-cooked cornstarch can make the glaze too soupy and give it a cloudy appearance.
- Whipped cream rosettes can be the “icing on the pie,” so to speak. I whip together 1 cup of heavy whipping cream, 1 ½ tablespoons powdered sugar, and 1 teaspoon vanilla. This pie is delicious with or without whipped cream, and I grew up eating it without any at all. But these days my family likes it served with double the whipped cream layered over the top like frosting on a cake. It’s not the prettiest of presentations, but WOW is it yummy.
Strawberry Pie Recipe
I want to know all about your success with this Strawberry Pie Recipe! Let me know how you got creative, or how you loved it just like it is – in the comments below!
SAVE THIS STRAWBERRY PIE
TO YOUR PIE OR DESSERT BOARD FOR LATER
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
- 1 9-inch baked pie crust
- 6-7 cups sliced fresh strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 6 ounces box strawberry flavored gelatin
- 2 cups boiling water
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- In a saucepan, over medium heat, whisk together sugar, cornstarch, gelatin, and boiling water. Whisk constantly as the mixture heats up to prevent clumping. Bring to a boil. Continue to boil mixture, stirring constantly for 1 minute. Remove from heat and cool to room temperature. Stir in lemon juice, zest and vanilla
- Rinse the strawberries and lay them out on paper towels to remove all excess water. Remove the stems, hull and cut the strawberries into 3/8 inch thick slices. Place cut berries into a large mixing bowl.
- Pour 2/3's of the glaze over the sliced strawberries and toss to evenly distribute the glaze. Pour the glazed berries into the baked and cooled pie shell. Drizzle the remaining glaze evenly over the top of the pie. Place the pie in the fridge for 4 hours before cutting.