No Bake Strawberry Jello Pie Recipe

This strawberry jello pie is a bright, nostalgic summer dessert made with fresh strawberries, strawberry Jell-O, and a crisp buttery pie crust. It is sweet, juicy, glossy, and wonderfully refreshing, with the berries suspended in a soft gelatin filling that slices beautifully after chilling. This fresh strawberry pie with Jell-O is a great choice for warm-weather gatherings, picnics, potlucks, and holidays because it holds its shape well and feels lighter than a rich cream pie. Serve each slice with a generous spoonful of homemade whipped cream for a cool, creamy finish.

a slice of strawberry jello pie on a white plate topped with whipped cream.

Fresh Strawberry Pie with Jello Mix

This fresh strawberry jello pie is simple, colorful, and full of real fruit flavor. Using strawberry Jell-O instead of plain gelatin gives the filling an extra burst of berry sweetness while helping it set into a smooth, glossy layer. The result is a classic strawberry dessert that looks beautiful and tastes fresh without requiring complicated steps.

A refrigerated pie crust keeps the recipe easy, while cornstarch helps thicken the filling and absorb some of the moisture released by the berries. This helps the pie slice more neatly and keeps the crust from becoming soggy. For the best texture, use fresh strawberries rather than frozen ones, and make sure the baked crust is completely cooled before adding the fruit and gelatin mixture.

overhead view of a strawberry jello pie in a glass pie pan.

Cool the Jell-O for the Perfect Set

One of the most important tips for making strawberry jello pie is to cool the gelatin mixture before pouring it over the strawberries. If the mixture is too hot, it can soften the berries and make the filling watery. Chill the mixture for about 15-20 minutes, just until it thickens slightly but remains pourable. It should coat the back of a spoon without turning firm. That texture allows it to cling to the strawberries and helps create a shiny, even filling.

Strawberry Jello Pie Recipe

A light and refreshing strawberry jello pie made with fresh strawberries, a glossy Jell-O filling, and a crisp pie crust. It is easy to prepare, perfect for summer, and delicious with optional homemade whipped cream.

Prep Time: 10 mins

Cook Time: 25 mins

Chill Time: 4 hrs

Total Time: 4 hrs 35 mins

Equipment

Kitchen Scale (optional)
Stand Mixer

Serves 8 people

Ingredients

For the Pie

1 (9-inch) refrigerated pie crust
1 cup water
1 cup granulated sugar
3 tablespoons cornstarch
3 ounces strawberry Jell-O mix (1 box)
1 pint fresh strawberries sliced

For the Whipped Cream (Optional)

1 cup heavy cream
2 tablespoons powdered sugar

Instructions

Place the pie crust in a pie pan, press it gently into the dish, trim any excess, and crimp the edges if desired.
Fully bake the pie crust according to the package directions. Let it cool completely before adding the filling.
In a medium saucepan, combine the water, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
Remove the saucepan from the heat. Stir in the strawberry Jell-O mix until fully dissolved and smooth.
Refrigerate the Jell-O mixture for 15-20 minutes, until slightly thickened but still pourable.
Slice the fresh strawberries and arrange them in the cooled pie crust, starting around the outside edge and working toward the center.
Pour the thickened Jell-O mixture evenly over the strawberries. Refrigerate the pie for at least 4 hours, or until fully set.
Optional: Just before serving, add the heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat for 3-4 minutes, or until stiff peaks form.
Slice the chilled strawberry jello pie and top each serving with fresh whipped cream, if using.

Notes

You can use a refrigerated pie crust, a fully baked store-bought crust, or a premade graham cracker crust.
Use fresh strawberries for this recipe. Frozen strawberries can release too much liquid and may prevent the filling from setting properly.
Tips:

Make sure the crust is fully baked and cooled before adding the strawberries and filling.
If your strawberries are tart, use the full amount of sugar. If they are very sweet, you may prefer slightly less.
Let the gelatin mixture cool until it thickens slightly and coats the back of a spoon before pouring it into the crust.
If the mixture is too thin, the strawberries may sink instead of staying suspended.
Chill the pie for at least 4 hours. Overnight chilling gives the cleanest slices.
For extra strawberry flavor, a small amount of strawberry extract can be added to the filling or whipped cream, but use it sparingly.

Sugar-Free: To make a sugar-free version, use sugar-free strawberry gelatin and a sugar-free baking sweetener in place of the granulated sugar.
Storage: Store strawberry jello pie covered in the refrigerator for up to 4 days.

Nutrition Facts

Strawberry Jello Pie Recipe

Amount Per Serving (1 slice)

Calories 373

Fat 17g

Carbohydrates 55g

Protein 3g

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert

Cuisine: American

How to Make Strawberry Jello Pie Step-by-Step

Bake the Crust: Prepare and fully bake a 9-inch refrigerated pie crust according to the package directions. You may also use a pre-baked pie crust or a premade graham cracker crust. Once the crust is baked and golden, set it aside to cool completely while you make the strawberry Jell-O filling.

Cook the Filling: In a medium saucepan, combine 1 cup of water, 1 cup of granulated sugar, and 3 tablespoons of cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. The cornstarch helps bind extra moisture from the strawberries and supports a firmer filling.

cooked water, sugar, and cornstarch in a saucepan.

Add the Jell-O: Remove the saucepan from the heat and stir in 3 ounces, or 1 box, of strawberry Jell-O mix. Stir until the powder is completely dissolved. Refrigerate the mixture for 15-20 minutes, until it is slightly thick but still easy to pour.

Arrange the Strawberries: Wash, dry, and slice 1 pint of fresh strawberries. Drying the berries well is important because extra water can affect the way the gelatin sets. Arrange the berries in the cooled crust, beginning around the outer edge and filling in the center.

halved strawberries in a baked pie crust.

Coat the Strawberries: Pour the cooled, slightly thickened Jell-O mixture evenly over the arranged strawberries. Place the pie in the refrigerator and chill it for at least 4 hours, or until the filling is fully set and glossy.

pouring thickened strawberry jello over halved strawberries in a baked pie crust.

Whip the Cream: If using whipped cream, prepare it just before serving. Add 1 cup of heavy cream and 2 tablespoons of powdered sugar to a stand mixer fitted with the whisk attachment. Beat for 3-4 minutes, or until stiff peaks form.

Slice and Serve: Once the strawberry jello pie is completely set, cut it with a sharp knife and serve each slice chilled. Add a dollop of homemade whipped cream for a creamy contrast to the sweet strawberry filling.

a slice of strawberry jello pie on a plate topped with homemade whipped cream.

How to Store

Cover the pie dish tightly with plastic wrap or aluminum foil, or transfer the pie to an airtight pie container. Store strawberry jello pie in the refrigerator for up to 4 days. Keep it chilled until ready to serve so the filling stays firm and the crust remains as crisp as possible.

Freezing is not recommended because thawing can damage the delicate gelatin texture and make the filling watery.