Easy Strawberry Jello Pie

Strawberry Jello pie is a retro, no-bake dessert with fresh strawberries, gelatin, and a store-bought or homemade graham cracker pie crust.

This easy recipe takes less than 10 minutes to prep. The Jello then sets for 2 to 3 hours or even overnight, so it's a great make-ahead dessert. Not counting the water and optional whipped topping, this easy strawberry Jello pie calls for only five ingredients.

My no bake strawberry pie with Jello is similar to Shoney's strawberry pie recipe but with a graham cracker crust to make it a no-bake dessert. No-bake means nothing has to go in the oven. You can use a store-bought graham cracker crust or make a homemade graham cracker crust from scratch.

This gelatin dessert is a retro fruit pie recipe that was handed down by my grandmother. It is the perfect dessert for Valentine's Day, Easter, your next spring cookout, or a hot summer day (think the 4th of July). It is sweet and delicious.

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Looking for more easy fruit desserts? Try this cherry dump cake or Bisquick blueberry coffee cake.

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• Recipe Highlights
• Ingredients
• Directions
• Equipment
• Substitutions
• Storage
• Equipment
• Top tips
• Frequently asked questions
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Ingredients

This strawberry gelatin pie calls for just a few simple ingredients.

• Water
• Sugar
• Corn starch
• Strawberry gelatin
• Premade graham cracker crust
• Fresh strawberries
• Whipped topping (optional)

Directions

Mix the water, sugar, and cornstarch in a small saucepan, whisking until the cornstarch is dissolved. Then, turn the heat to medium heat or medium-high and bring to a boil, stirring occasionally.

As soon as the mixture boils, remove the sauce pan from the heat and stir the strawberry Jello powder into the boiling water. Whisk until the Jello is completely dissolved. Allow the mixture to cool until just warm to the touch (about 2 to 3 minutes)

Meanwhile, line the pie crust with strawberries. Arrange them cut-side down or toss them in—it's up to you as long as they are evenly distributed. For best results, I arrange the sliced strawberries flat side down in a starburst from the center.

When the Jello mixture is cool enough to touch, pour it evenly over the strawberries.

Cover the pie with plastic wrap and place the pie in the refrigerator and allow it to set for at least 2 to 3 hours. Do not attempt to serve before the Jello is set or the filling will be runny.

Note: The pie filling will not firm up completely like regular Jello, it will be closer to a traditional strawberry pie filling consistency.

Add a dollop of whipped topping to the top of this delicious strawberry jello pie (optional) and enjoy!

Substitutions

Jello: This recipe calls for strawberry Jello, but my grandma's original recipe called for lemon Jello, so feel free to mix and match flavors to make your perfect pie. Using a flavor other than strawberry can create a little bit of flavor complexity.

Crust: This recipe uses a pre-made graham cracker pie crust (like Honeymaid or Keebler), but it can also be made with frozen ready-to-bake crust. To use a frozen or refrigerated flaky pie shell, fully bake the crust (as directed on the packaging) before filling the baked pie shell with your strawberries and gelatin mixture. You can also use your own crust with graham crackers, sugar, and butter.

Fresh berries: This recipe works with other fresh fruit too such as blueberries and raspberries. Try all three for a no-bake triple berry pie.

Storage

This pie is best enjoyed fresh. Store covered in the refrigerator for 2 to 3 days. Eventually, the strawberries will release moisture and the pie will become soggy.

It is not recommended to freeze Jello because the texture and consistency change, becoming thin and watery.

Equipment

• Small sauce pan - to prepare the Jello mixture
• Whisk - to combine the water, cornstarch, sugar, and gelatin
• Cutting board - to prep the strawberries
• Chef's knife - to slice the strawberries

Top tips

• Use fresh strawberries, NOT frozen. Frozen strawberries release too much moisture when thawed. This will affect the consistency of the pie filling.
• Wait until your strawberries are ripe. While there is plenty of sugar in this recipe, you can easily taste how tart an unripe strawberry is.
• Dissolve the cornstarch. Be sure to whisk the water, sugar, and corn starch mixture before turning on the heat. Read the steps carefully.

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