Strawberry Pie with Jello

Use fresh strawberries in this no bake, easy strawberry pie with jello recipe with a graham cracker crust. This vintage recipe is perfect for summer picnics.

If there’s one recipe that makes me think of summer, it’s my mom’s strawberry pie. Fresh, cool and sweet, this Strawberry Pie with Jello came on a notecard that said “Frisch’s Big Boy Strawberry Pie“. It’s a regional restaurant that is known for their comfort food, especially this strawberry pie.

Whether you have strawberries fresh from your garden or visit your local farmer’s market, this is one must-make strawberry recipe your family will love! And if you like peaches, try our fresh peach pie.

strawberry pie in a pie plate

Why you’ll love this recipe:

  • Overloaded with sweet fresh strawberries.
  • Graham cracker crust can be homemade or store bought.
  • Uses Jello and 7UP or Sprite to give amazing flavor to the filling and help hold the fruit together.
  • Make it in the morning and serve it at night. It needs about 4 hours to set.
  • A vintage recipe that has stood the test of time.

What crust is best for strawberry pie?

Since this is a no bake refrigerator strawberry pie, a graham cracker crust is best. You can make a homemade graham cracker crust or buy a premade crust in store.

You can use traditional pie crust as well, you’ll just have to fully bake it before filling the pie with fresh fruit. Oatmeal pie crust is a great option too!

How to Make Strawberry Pie

  • In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.
  • Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
  • After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool.
  • While the mixture is cooling, prepare the strawberries. Hull them and cut them into slices or if they are small, cut them in half.
  • Arrange the berries in the graham cracker pie crust.
  • When the Jello mixture has cooled, pour it evenly over the strawberries.
  • Allow the pie to set in the refrigerator at least 4 hours before serving.
overhead view of a fresh strawberry pie

How do you keep a strawberry pie from being runny?

The key to having a firm strawberry pie comes when you are cooking the Jello mixture. Cook it long enough so that it thickens nicely. It should coat the back of a spoon with a nice, thick coating. If for some reason the mixture is not thickening, add just a little more cornstarch.

a piece of fresh strawberry pie on a plate

Sugar Free Strawberry Pie

You can make this pie with no added sugar! Simply use sugar free Jello, diet soda, and Splenda as a sweetener. Or you can do any combination of those sugar free ingredients with the regular.

Can you make peach pie in advance?

This pie is best if you serve it within 24 hours of making it. As the pie sits, especially after you cut it, the crust can get soggy.

a whole strawberry jello pie
a whole strawberry jello pie

Strawberry Pie with Jello

4.67 from 3 votes
Use fresh strawberries in this no bake, easy strawberry pie with jello with a graham cracker crust. This vintage recipe is perfect for summer picnics.
Servings 8
Prep Time 20 minutes
Chill Time 4 hours

Ingredients
 

Instructions
 

  • In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.
  • Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
  • After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool.
  • While the mixture is cooling, prepare the strawberries. Hull them and cut them into slices or if they are small, cut them in half.
  • Arrange the berries in the graham cracker pie crust.
  • When the Jello mixture has cooled, pour it evenly over the strawberries.
  • Allow the pie to set in the refrigerator at least 4 hours before serving.
  • Serve with whipped cream.

Notes

*The way I have the recipe written, this makes a very full pie. You’ll want a deep dish pie crust. If all you have is smaller crusts, then it will make 2 pies.
**This amount of strawberries fills the pie fully. You can use less fruit if you’d like. If you use more fruit, the pie may fall apart slightly when you cut it.
The calories shown are based on the pie  being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 353kcal | Carbohydrates: 75g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 157mg | Potassium: 388mg | Fiber: 5g | Sugar: 54g | Vitamin A: 29IU | Vitamin C: 139mg | Calcium: 46mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 353
Keyword easy pie recipe, no bake dessert, summer dessert

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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