This Strawberry Jello Pie is made with fresh, ripe strawberries, jello, and a few other simple ingredients for a delicious and easy summertime dessert! Just 10 minutes to prep!
Nothing says “summer” like a fresh fruit pie, and if you’re craving a refreshing dessert, this super easy Strawberry Jello Pie recipe fits the bill.
The strawberry pie filling is made with juicy slices of berries under a layer of strawberry Jello. Set in a pie crust, it’s bursting with flavor!
Keep this recipe on hand, it’s the perfect treat to share at cookouts and barbecues when the weather warms up!
What’s In It?
- Pie Crust – You can either use a store-bought or homemade crust. And you can make it in a traditional butter crust or try this 5-ingredient no-bake Graham Cracker Crust if you want something simple!
- Fresh Strawberries – Just be sure to wash and hull them first.
- Water – While you need both boiling water and cold water to make traditional Jello, this recipe just calls for it to be boiled in a water-sugar-cornstarch mixture.
- Sugar – It makes those strawberries extra sweet!
- Corn Starch – This thickens the pie filling so it holds its shape, even when sliced.
- Strawberry Jello – Note that you CANNOT substitute sugar-free or all-natural Jello for the regular kind.
- Whipped Cream – Mix up some Homemade Whipped Cream or my Cream Cheese Whipped Cream tastes delicious, too! Of course, you can also use canned whipped cream or Cool Whip.
How To Make It:
- Bake pie crust according to the recipe or package instructions.
- Add strawberries to the baked pie crust.
- Make the Jello mixture and pour it over the berries.
- Chill in the refrigerator until set. Remove and top with whipped cream. Serve cold or room temp.
Frequently Asked Questions
What To Do With Lots Of Fresh Strawberries:
Do you have a surplus after strawberry picking? A Strawberry Pie with Jello is a fantastic way to showcase your fresh berries and use them up before they go bad!
Can You Use Frozen Strawberries?
Yes, you can use frozen strawberry slices in a pinch.
Can I Use Sugar-Free Jello?
No, it’s best to use the regular kind.
How Long Is It Good For?
With really fresh berries, it should be good for up to 4 days when stored in covered in the fridge.
More Fruity Pie Recipes:
- Easy Mini Apple Pies – So cute for fall gatherings!
- Berry Pie – Made with blueberries, blackberries, raspberries, and strawberries.
- Lemon Meringue Pie – A classic that’s full of citrusy flavor.
- Coconut Custard Pie – Creamy, delicious, and just 7 ingredients!
Strawberry Jello Pie
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Strawberry Pie With Jello
Ingredients
- 1 9-inch pie crust store bought or homemade
- 4 cups fresh strawberries washed, hulled, and quartered
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons corn starch
- 1 (3 oz.) box strawberry jello
- whipped cream
Instructions
- Bake pie crust according to the recipe or package instructions.
- Add strawberries to the baked pie crust and arrange in the crust as evenly as possible.
- In a medium saucepan, combine the water, sugar, and corn starch and bring to a steady boil for about 2 minutes, then add in the jello mix and reduce the heat to medium, let simmer for 1 minute, whisking constantly. Pour the mixture slowly over the strawberries, try to run the sauce over the tops of all the berries but the berries do not need to be submerged in the sauce. If the volume of berries and crust size does not allow all of the sauce mixture to fit without spilling over, only add what does fit and discard the rest.
- Chill in the refrigerator for about 2 hours until jello has set. Remove and top with whipped cream. Serve cold or room temp.
Video
Notes
- Do not use sugar-free or all natural jello mixes.
- The original recipe was a Strawberry Margarita Pie and 1/2 cup of tequila was used in place of 1/2 cup of water.
Joanne says
Very good instructions. Delicious filling even if the berries aren’t super sweet. Thanks for the recipe!
Rebecca Hubbell says
I haven’t tried so I can’t say for sure, sorry.
Sue says
Can I use whole frozen strawberries?
Megan @ MegUnprocessed says
That strawberry looks delicious – great photos too!