This is such an easy no bake recipe and I’ve seen it in countless cookbooks and all over the internet, but I love the flavor and beauty of it so I’m sharing it today. I currently have no air conditioning so no bake desserts are my best friends!
I like this Strawberry Pie because it’s a good recipe for younger kids to help out with in the kitchen. Washing and prepping the strawberries, plus measuring out the ingredients for the filling and graham cracker crust is a great opportunity for kiddos to get involved. The boiled pie filling is extremely hot, so to avoid burns, that’s best left for adults or older kids with more experience at the stove.
This pie makes up into a beautiful, bright dessert especially when topped with whipped topping. It’s perfect as a make ahead and take option if you’re asked to bring dessert to a party or BBQ because it needs to set up in the refrigerator for a few hours.
I made my graham cracker pie crust from scratch, and I’ve included the ingredients and directions for the crust below, but feel free to buy one or to swap it out for a pie dough crust (homemade or purchased). The flavor of this pie filling is great with either type of crust.
This is the perfect dessert for anytime of the year, but I always make it around Memorial Day, the 4th of July, and Labor Day. The strawberries are so tasty and refreshing on days that we’ve spent so much time outside grilling and chilling.
I hope that you’ll try this Strawberry Pie today and if you make it that you’ll comment or share your results with us here or on Instagram where you can follow us @lifeabovethecafe.
For the Strawberry Pie:
For the Graham Cracker Crust:
1 container of cool whip for topping (optional or use fresh)
Graham Cracker Pie Crust: If using store bought then skip these steps.
Preheat your oven to 350 degrees Fahrenheit.
Crush the graham crackers up using a food processor or a zippered bag and your hand or a rolling pin.
Pour the crumbs into a bowl and then stir in the sugar (use the graham cracker flavor you like or even a different cookie).
Melt the butter and add it to the graham cracker/sugar mixture. Stir everything thoroughly until it resembles damp sand.
Dump the crumbs into an 8 or 9 inch pie plate and use the bottom of the measuring cup or juice glass to firmly pack the crumbs onto the bottom and sides of the pie plate.
Bake for 10 minutes and then allow to cool.
Note – If baking a pie crust from dough, follow the directions for blind baking the pie crust and allow to cool before filling.
For the strawberry filling:
Use washed and dried strawberries.
Slice the strawberries into pieces or leave whole, and then add them to the cooled graham cracker crust.
In a medium pan, mix the water and cornstarch together until no lumps appear and then add in the sugar.
Place the pot on the stove over medium high heat.
Bring the mixture to a boil, stirring constantly. Allow the liquid to thicken for about a minute.
Turn off the heat and thoroughly mix in the jello.
Allow the jello sauce to cool for 5-10 minutes and then pour it over the strawberries carefully to avoid burns and spills.
Place in the refrigerator to cool and setup for at least 2 hours.
Serve with whipped cream.