Strawberry Jello Pie
This retro-style strawberry jello pie is a nostalgic, refreshingly light and easy dessert bursting with fresh berry flavor.
The Cooking Bride is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
There’s something undeniably magical about a slice of strawberry pie. Sweet, juicy, and just the right amount of tart, it’s the kind of tasty treat that screams summer—even if you’re enjoying it in the middle of winter. This delicious strawberry jello pie is perfect for a summer party, potlucks, picnics, a family gathering or whenever you’re craving something sweet and simple. It’s got that vintage vibe that makes people want to ask for the recipe.
Ingredients and tools you will need
Easy strawberry jello pie is a simple recipe that’s perfect for a hot summer day. To make this strawberry pie recipe, you will need a few simple ingredients, including:
- 1 cup white granulated sugar
- 3 tablespoons corn starch
- 1 cup lemon-lime soda (such as 7-Up or Sprite)
- 1/4 teaspoon salt
- 1 (3-ounce) box strawberry flavored gelatin
- 1.5 pints fresh strawberries – washed, hulled, and sliced (about 2.5 to 3 cups)
- Dough for one pie crust – store-bought or check out this recipe to make your own homemade pie crust.
- Whipped cream – optional, but encouraged! Check out this post to make your own homemade whipped cream.
- 9-inch pie plate
- 3-quart sauce pan
Prebake the pie crust
Prebaking a pie crust—also called “blind baking”—is done for a few key reasons, especially when you’re making a dessert that has a no-bake filling. First, since the strawberry pie filling sets in the fridge and not the oven, the crust won’t have a chance to bake once the filling is added. If you didn’t prebake the dough, you will end up with a raw, soggy crust. Prebaking ensures it’s fully cooked, crisp, and golden.
Second, prebaking helps create a barrier that keeps the moisture from the filling from soaking into the crust. Especially with juicy fruit pies, this is key to keeping your crust flaky instead of mushy. Third, a prebaked crust develops a toasty, buttery flavor and a crunchy bite that complements the filling beautifully. It just makes the whole pie taste more finished and polished.
1. Chill the crust. Once you’ve fitted the crust into the pie dish, let it chill in the fridge for 30 minutes. This helps prevent shrinking.
2. Preheat the oven to 400°F.
3. Prepare the crust. Pie crusts tend to puff up during baking. There are two methods to prevent this. Docking involves pricking the bottom of the pie crust with a fork to allow steam to escape. Prick the crust gently so as not to tear it. You can also line the crust with foil or parchment paper and add pie weights, dried beans, or uncooked rice on top of the paper. This weighs the crust down and helps it hold its shape. If using beans or rice, be sure to discard them afterwards. They are no longer good for cooking.
5. Bake the crust. Bake for 9-10 minutes until the crust starts to turn golden brown. Remove the crust from the oven.
6. Remove weights and paper. Carefully lift out the parchment/foil and the weights. If needed, Return the crust to the oven for 5–10 more minutes, or until the bottom looks dry and lightly golden.
7. Cool completely. Set the pie crust aside and allow it to cool completely at room temperature before filling.
How to make simple strawberry jello pie
- Start the base: In a medium saucepan, combine the sugar, cornstarch, soda, and salt. Stir the mixture and cook over medium heat until it starts to thicken—this takes about 10 minutes. Watch it carefully while the mixture boils; it should have a glossy, syrupy texture.
- Dissolve the gelatin: Take the pan off the heat and stir in the strawberry gelatin until it fully dissolves. This gives your pie that beautiful color and flavor.
- Add the fresh berries: Gently fold the sliced strawberries into the gelatin mixture until they are coated in that glossy, fruity glaze.
- Assemble: Pour the strawberry jello mixture into your prepared pie shell. Spread it evenly.
- Chill and set: Let the pie rest in the refrigerator for at least four hours, but if you can wait eight hours (or overnight), it’s even better. The pie filling will set perfectly and slice like a dream.
- Serve: Spoon whipped topping on top of the pie if you like (I always do!) and enjoy a slice of berry bliss.
Storage instructions
Jello strawberry pie should be covered with foil or plastic wrap and stored in the refrigerator. The pie will last for three days in the refrigerator. This pie does not freeze well.
Frequently asked questions
You can, but fresh strawberries are highly recommended. Frozen berries release more liquid and can make the filling watery or mushy. If you must use frozen, thaw and drain them really well first.
Totally! Strawberry is classic, but raspberry, cherry, or even lemon gelatin will work. Just know it will change the flavor slightly.
The lemon-lime soda replaces the water needed to dissolve the gelatin for a little fizzy fun! It also adds a subtle tangy-sweet flavor and helps the filling set with a smooth, glossy finish.
Absolutely! Easy strawberry pie is a great make-ahead dessert. It keeps well in the fridge for 2–3 days, just cover it loosely with plastic wrap. Over time, gelatin does break down and can become watery, so it’s best not to prepare it any farther out than a couple days.
Yes! A graham cracker, shortbread, or even chocolate cookie crust works great and adds fun texture and flavor contrast.
Yes, you can generally substitute sugar-free Jell-O for regular Jell-O, but be aware of the differences in ingredients, sweetness, and potential for aftertaste.
Strawberry Jello Pie
Ingredients
- 1 cup white granulated sugar
- 3 tablespoons cornstarch
- 1 cup lemon-lime flavored soda such as 7-Up or Sprite
- 1/4 teaspoon salt
- 1 (3 ounce box) strawberry flavored gelatin
- 1.5 pints fresh strawberries wash, hulled and sliced (about 2.5-3 cups)
- 1 pie crust for a 9-inch pie plate
- Whipped cream optional
Instructions
- Combine the sugar, cornstarch, lemon-lime soda and salt in a medium saucepan. Heat over medium heat, stirring frequently, until the mixture starts to thicken, about 10 minutes.
- Remove the pan from the heat. Add the gelatin and stir until the gelatin is completely dissolved.
- Add the sliced strawberries. Pour the mixture into the prebaked pie crust.
- Chill the pie in the refrigerator until set, four hours minimum but eight hours is best.
- Serve with whipped cream if desired.
