This old fashioned Strawberry Pie with Jello is packed with fresh strawberries in a flaky pastry crust. It’s delicious year-round, though I love it in the summer when strawberries are really ripe!
Strawberry Pie with Jello is a nostalgic classic! I’ve spotted it in recipe books dating back to the 1980s, though I suspect it was served as far back as the 1960s, too.
The pie makes great use of fresh, in-season strawberries, which are layered into a flaky pie crust and suspended in strawberry gelatin. Then, the whole pie gets piled high with whipped cream or Cool Whip. (It’s similar to No-Bake Raspberry Pie, which also lets the flavor of the fruit shine through.)
Strawberry Pie is popular at a variety of chain restaurants such as Perkins, Shoney’s, and Bob Evans, but I think this homemade version is even better.
I love it paired with a pastry crust (like my Crisco Pie Crust recipe or Never Fail Pie Crust), though you can easily substitute a graham cracker crust or even an Oreo crust if you prefer.
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Kate’s tips for making Old Fashioned strawberry pie
- Use ripe, in-season strawberries for best results. Only have frozen strawberries? Try Strawberry Pretzel Salad instead!
- Leave enough time for the pie to firm up in the refrigerator (at least 4 hours).
- While using whole strawberries makes a pretty presentation, I prefer slicing the strawberries so the pie cuts more easily.
- Want nice, clean slices? Use a sharp knife and wipe the knife off after every cut.
Ingredients
- You’ll need 1–1½ quarts of strawberries to make 3–4 cups of sliced strawberries.
- There’s nothing like strawberry gelatin to jazz up a dessert! This Old Fashioned Jello Poke Cake and this easy Strawberry Jell-O Cake are two other great examples.
- I used a full cup of sugar, but you can use ½ cup if you prefer a less-sweet pie.
- We’re keeping it easy with a frozen pie crust. Feel free to substitute a refrigerated pie crust or a homemade pie crust instead. You can also use a deep dish pie crust.
- Whipped topping (such as Cool Whip) goes on top. Or use homemade whipped cream if you’d like!
How to Make Strawberry Pie with Jello and Cool Whip
- Bake the pie crust according to package directions. While it’s baking, slice the strawberries.
- Pour the sliced strawberries into the baked and cooled crust.
- Bring the water, sugar, and cornstarch to a full boil. Then, stir in the strawberry gelatin.
- Pour the gelatin mixture into the pie crust, giving it time to seep into all the nooks and crannies. Just fill to the top edge of the pie, so it doesn’t run over. Refrigerate for 4–6 hours, or overnight.
Top it with the whipped cream or whipped topping, and the Fresh Strawberry Pie with Jello is complete!
Frequently Asked Questions
The combination of cornstarch and strawberry gelatin combine to create a thick glaze for the strawberries. It may be a little runny, but should not be overly runny.
If your completed pie is very runny, here are a two reasons why: 1) it did not chill for a full 6 hours OR 2) the cornstarch mixture didn’t come to a full boil. If it’s the former, let the pie continue chilling until set.
You can freeze the pie for up to 3 months. However, the defrosting process will cause the gelatin mixture to become a bit runny.
Yes! You can successfully use anywhere between ½ cup and 1 cup of sugar.
You can use whole strawberries for this pie. However, I have found that while the whole pie is very beautiful, it’s difficult to slice neatly.
You can make the pie up to 2 days in advance. Leave off the whipped cream, and cover the pie tightly with plastic wrap once its set. When you’re ready to serve it, add the whipped cream.
📖 Recipe
Strawberry Pie with Jello
Ingredients
- 1 frozen pie shell
- 3–4 cups sliced strawberries (about 1–1½ quarts)
- 1 cup sugar
- ¾ cup water
- 3 tablespoons cornstarch
- 1 (3 oz) package strawberry Jello
- 8 oz whipped topping
Instructions
- Bake pie shell according to package directions. Let cool.
- Place the strawberries into the bottom of the cooked pie shell. The strawberries should mound just a little over the top of the pie crust.
- Place the sugar, water, and cornstarch in a small saucepan. Bring to a boil. Remove from the heat and whisk in the strawberry Jell-O. Gently pour over the berries in the pie shell.
- Refrigerate for 4–6 hours, or until firm.
- Top with whipped topping or whipped cream.
Notes
Nutrition
More strawberry recipes
And don’t miss another nostalgic treat: Strawberry Crunch. It’s the topping from the Good Humor strawberry ice cream bars, which you can use for topping cakes and ice cream. You can also make a Strawberry Crunch Cake with it!
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