Fresh Strawberry Pie

This Fresh Strawberry Pie has an easy no-bake filling that uses fresh strawberries and a simple gelatin glaze nestled inside of a flaky pie crust.

Prep Time 45

Cook Time 15

Additional Time 1

Total Time 2

Yields servings

FOR THE CRUST: Blind bake the pie crust according to recipe or package directions. Allow fully baked crust to cool completely. TIP: Line the crust with parchment paper or foil and fill with dry beans or pie weights to help the crust stay in place. Remove the lining and weights after 1/2 to 2/3 of the baking time. Then finish baking the empty crust.
FOR THE FILLING: Whisk the sugar and cornstarch together in a medium-sized saucepan. Add water and whisk until smooth. Bring mixture to a boil over medium heat, whisking constantly, until it’s thickened and somewhat clear.
Remove pan from heat and add the strawberry gelatin powder. Stir to combine. Let jello mixture cool until lukewarm to touch. Stir occasionally so the gelatin doesn’t set up.
Rinse and drain the strawberries. Remove the stems, and cut the strawberries in half, quarter pieces, or thick slices.
ASSEMBLY: Place the sliced fruit inside of the baked pie crust. Pour the lukewarm glaze evenly over the fruit. Refrigerate the pie for 1-3 hours, or until set.
FOR THE WHIPPED CREAM: Whip the heavy cream and powdered sugar together with an electric mixer on high until stiff peaks form. Pipe or dollop whipped cream over pie to serve.

Gently cover the pie with plastic wrap or foil and store in the refrigerator for up to 4-5 days.
No Jello Variation: Make the glaze from this Strawberry Cream Pie. You will need 5 cups of strawberries total. 1 cup for the glaze and 4 cups for the filling. NOTE: If making this glaze without gelatin, the strawberry pie will need to be eaten the same day it's made, or the crust may go soggy.