This strawberry jello pie is one of my favorite nostalgic summertime desserts! Made with fresh strawberries, strawberry Jell-O, and a crisp buttery pie crust, it’s sweet, juicy, and full of flavor. I love how the gelatin sets into a glossy layer that perfectly suspends the berries. This fresh strawberry pie with jello my go-to for the 4th of July because it holds up in the heat better than a traditional cream pie. I love it with a heaping dollop of homemade whipped cream on top!
Fresh Strawberry Pie with Jello Mix
My fresh strawberry jello pie is so fun and easy. The combination of real fruit and jiggly jello uniquely refreshing! I make my strawberry pie using jello rather than plain gelatin because it adds extra strawberry flavor without extra effort, and it always sets up beautifully.
I use a store-bought pie crust to keep things simple and thicken the filling with a touch of cornstarch to help absorb excess moisture from the berries so the pie slices cleanly and the crust doesn’t get soggy. This pie always gets rave reviews at picnics, cookouts, and potlucks.
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Cool the Jell-O for the Perfect Set
One of the most important steps in making strawberry jello pie is letting the gelatin mixture cool before pouring it over the berries. If it’s too hot, it can wilt the strawberries and make the filling watery. I always chill the jello for about 15-20 minutes, until it’s slightly thickened but still pourable and coats the back of a spoon. That’s the sweet spot for glossy, perfectly suspended fruit.
Strawberry Jello Pie Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
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
- Drape the pie crust over your pie pan, press it into the pan, trim, and crimp the edges (if desired).1 (9-inch) refrigerated pie crust
- Fully bake the pie crust according to the directions on the package. Set aside to cool while you make the filling.
- In a medium saucepan, mix the water, sugar, and cornstarch and stir over medium heat. Stir constantly until the sugar mixture has thickened.1 cup water, 1 cup granulated sugar, 3 tablespoons cornstarch
- Remove the saucepan from the heat and add in the jello packet. Stir until combined.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.
- 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
- 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.
- Optional: 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
- Whenever I make this recipe, I always buy an extra jello box or 2 just in case the filling turns out too runny and I need to restart.
- I haven’t had issues with the crust turning soggy so long as it is fully baked and cooled before I add the filling. But for extra assurance, you can brush it with a thin layer of melted white chocolate before adding the strawberries.
- If you have tart strawberries, I’d suggest adding the full amount of sugar. For sweeter strawberries, add less.
- If your jello mixture is too runny, the strawberries can sink. Let the gelatin mixture cool until it thickens slightly; it should coat the back of a spoon before you pour it in.
- If the jello is still thin and runny after cooling for 15-20 minutes, you might have added a bit too much water. I recommend starting again with a fresh box of jello.
- 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.
- For an extra-glossy finish, you can lightly brush the top of the set pie with a bit of warmed strawberry jam before serving.
- If you’d like to make the whipped cream in advance, try stabilizing it with pudding mix.
How to Make Strawberry Jello Pie Step-by-Step
Bake the Crust: Start with prepping and fully baking a 9-inch refrigerated pie crust according to the instructions on the package. You can also use pre-cooked pie crust, homemade 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 while you make the filling.
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. The cornstarch is extra insurance–it will help bind any free water that the strawberries give off, ensuring your filling doesn’t turn out runny.
Add the Jell-O: 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, or until slightly thickened. If it gets chunky, don’t panic! Just whisk it vigorously or microwave for 10 seconds to loosen it back up.
Arrange the Strawberries: Wash, thoroughly dry, and cut 1 pint of fresh strawberries–excess surface water is the enemy of a firm Jell-O set! Arrange them around the outside later of the cooled pie shell first, then work your way to the center. Set aside.
Coat the Strawberries: Remove the jello mixture from the refrigerator and pour it evenly over the strawberries. Refrigerate the strawberry pie until the jello mixture has had time to fully set, at least 4 hours.
(Optional) 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. For a whipped cream that will last for longer, try my stabilized whipped cream recipe.
Slice and Serve: When the pie has fully set and you’re ready to serve it, slice it with a sharp knife and top each slice with a dollop of homemade whipped cream.
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 your jello strawberry pie in the refrigerator, where it will stay fresh for up to 4 days.
I do not recommend freezing this pie, as thawing it ruins its delicate jiggly texture.
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