Strawberry jello pie is one of my favorite summertime desserts. The combination of flaky pie crust, juicy strawberries, and jiggly jello filling is so refreshing and delicious. It’s so yummy with a heaping dollop of whipped cream on top!
I made this strawberry jello pie with store-bought pie crust and strawberry Jell-O mix to make things super simple. Fresh strawberries are key, but the Jell-O really makes their flavor pop! The jiggly filling mixed with the crisp strawberries creates such a fun texture, and it’s not too heavy for those hot summer days.
What’s in my Strawberry Jello Pie Recipe?
- Pie Crust: Forms the base of the pie. I used store-bought to make this recipe super easy.
- Strawberries: Fresh strawberries add fresh fruity flavor and texture to this pie.
- Sugar: Granulated sugar helps to sweeten this pie, while powdered sugar sweetens the whipped cream without making it gritty.
- Cornstarch: Strawberries are full of water, so adding some cornstarch helps absorb some of that free water, thickening this pie and preventing the filling from becoming too runny.
- Strawberry Jell-O: The flavor base for this pie that gives it its signature jiggly texture.
- Heavy Cream: Whips up to create a fluffy topping for the pie.
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How to Store
Make sure to cover the pie dish with plastic wrap or aluminum foil so it stays fresh! Any other pie container with an airtight lid should also do the trick. Once it’s in an airtight container or wrap, place the pie in the refrigerator, where it will stay fresh for up to 4 days.
Tips for Success
- Use fresh rather than frozen strawberries for this recipe. Frozen fruits are either likely to stay frozen, or, release too much liquid into the jello.
- If you have tart strawberries, I’d suggest adding the full amount of sugar. For sweeter strawberries, add less.
- To make this pie sugar-free, you’ll need about 0.4 ounces of sugar-free jello, which is a bit more than 1 box, so buy 2 just to be safe! You can also use a sugar-free baking sweetener (like Swerve) in place of the granulated sugar!
- To amplify the strawberry flavor even more, add a few drops of strawberry extract to the jello mix or homemade whipped cream. Just be careful – a little goes a long way.
- You’ll need at least 4 hours to let the gelatin fully set in the refrigerator. I recommend chilling it overnight for best results.
- Making jello can feel like a science experiment! If you add too much or too little of an ingredient, it can throw the whole thing out of whack. If the jello is still thin and runny after cooling for 15-20 minutes, you might have added a bit too much water. Whenever I make this recipe, I always buy an extra jello box or 2 just in case this happens. If your mixture is too thin, start over with a new box and add less water.
Strawberry Jello Pie Recipe
Ingredients
- 1 (9-inch) refrigerated pie crust such as Pillsbury
- 1 pint fresh strawberries sliced
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 3 ounces Strawberry Jell-O mix (1 box)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Instructions
- Start with baking your pie crust according to instructions (You can also use pre-cooked pie crust or even graham cracker crust that's pre-made). Once the pie crust is baked and golden brown, set aside and allow it to cool.1 (9-inch) refrigerated pie crust
- Cut the strawberries and arrange them around the outside later of the pie shell first, then work your way to the center. Set aside.1 pint fresh strawberries
- In a medium saucepan, mix the water, sugar, and cornstarch and stir over medium heat. Stir constantly until the sugar mixture has thickened. Remove the saucepan from the heat and add in the jello packet. Stir until combined.1 cup water, 1 cup granulated sugar, 3 tablespoons cornstarch, 3 ounces Strawberry Jell-O mix
- Place the jello mixture into the refrigerator and allow it to cool for 15-20 minutes. You need the mixture to thicken slightly in order to stick to the strawberries and not completely sink to the bottom of the pie shell.
- Remove the jello mixture from the refrigerator and pour evenly over the strawberries. Refrigerate the strawberry pie until the jello mixture has had time to fully set, at least 4 hours.
- Make the homemade whipped cream just before serving. Add the heavy cream and of powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream for 3-4 minutes or until the cream has whipped and formed stiff peaks.1 cup heavy cream, 2 tablespoons powdered sugar
- When ready to serve, slice the pie and top with fresh whipped cream.
Notes
How to Make Strawberry Jello Pie Step-by-Step
Bake the Crust: Start with baking a 9-inch refrigerated pie crust according to instructions (You can also use pre-cooked pie crust or even graham cracker crust that’s pre-made). Once the pie crust is baked and golden brown, set aside and allow it to cool.
Arrange the Strawberries: Cut 1 pint of fresh strawberries and arrange them around the outside later of the pie shell first, then work your way to the center. Set aside.
Cook the Filling: In a medium saucepan, mix 1 cup of water, 1 cup of granulated sugar, and 3 tablespoons of cornstarch and stir over medium heat. Stir constantly until the sugar mixture has thickened. Remove the saucepan from the heat and add in 3 ounces (1 box) of strawberry Jell-O mix. Stir until combined. Place the jello mixture into the refrigerator and allow it to cool for 15-20 minutes.
Coat the Strawberries: Remove the jello mixture from the refrigerator and pour evenly over the strawberries. Refrigerate the strawberry pie until the jello mixture has had time to fully set, at least 4 hours.
Whip the Cream: Make the homemade whipped cream just before serving. Add 1 cup of heavy cream and 2 tablespoons of powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream for 3-4 minutes or until the cream has whipped and formed stiff peaks.
Slice and Serve: When ready to serve, slice the pie and top with fresh whipped cream.
I followed the recipe exactly. It was a total mess. All liquid. It never set.
Did your water, sugar, and cornstarch mixture thicken in the pan before it was added to the crust? It needs to visibly thicken!