No-Bake Strawberry Pie

A refreshing, easy-to-make strawberry pie with a glossy gel topping and a crunchy graham cracker crust, perfect for summer gatherings.

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Prep Time 15

Cook Time 5

Total Time 2

Servings: 8 pieces

Course: Dessert, Sweet

Cuisine: American

Calories: 200

For the Pie

1 pint fresh strawberries, washed and hulled (about 2 cups sliced) Use ripe but firm strawberries. Overripe berries can turn to mush.
1 cup granulated sugar Reduce to 3/4 cup for a less-sweet version.
1 cup water
1 small box flavored gelatin powder (strawberry or clear gelatin) Use clear gelatin for a lighter color or less-intense flavor.
3 tablespoons cornstarch Increase to 3 1/2 tablespoons for a firmer filling.
1 9-inch graham cracker pie crust Pre-baked crust can be used.
as needed Cool Whip or whipped topping for serving Add dollops per slice.

Preparation

In a small bowl, whisk the cornstarch into the cup of water until smooth and lump-free.
Pour the cornstarch mixture into a medium saucepan. Add the granulated sugar and the gelatin powder. Stir to combine.
Heat the mixture over medium, stirring constantly. Bring it to a gentle boil, and boil for 1 minute to activate the cornstarch.
Remove the pan from heat and let the gelatin sauce cool for about 10 minutes.
While the sauce cools, chop the strawberries into bite-size pieces and place them in a mixing bowl.
Pour the slightly cooled gelatin sauce over the strawberries and fold gently to coat.
Spoon the strawberry mixture into the graham cracker crust and spread it evenly.
Refrigerate the pie for at least 2 hours, or until set.
Serve chilled with dollops of Cool Whip on each slice.

Serving: 1Calories: 200kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 18g

Keep the pie covered in the refrigerator for best results. It stays fresh for 2-3 days, but avoid freezing.

Let us know how it was!