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featured strawberry jello pie

Strawberry Jello Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8 people
Calories: 373kcal
Author: Becky Hardin
A light, refreshing strawberry jello pie featuring fresh berries in a glossy, jiggly Jell-O filling over a crisp pie crust. Quick to prep and chill, it’s perfect for summer picnics, potlucks, or a nostalgic dessert treat. Optional whipped cream adds a creamy finishing touch.
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US Customary - Metric

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
    unbaked pie crust pressed into a pie dish with crimped edges.
  • Fully bake the pie crust according to the directions on the package. Set aside to cool while you make the filling.
    baked crimped pie crust in a pie dish.
  • 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
    cooked water, sugar, and cornstarch in a saucepan.
  • Remove the saucepan from the heat and add in the jello packet. Stir until combined.
    3 ounces strawberry Jell-O mix
    adding strawberry jello powder to cornstarch, sugar, and water in a saucepan.
  • 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.
    strawberry jello filling in a saucepan.
  • 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
    halved strawberries in a baked pie crust.
  • 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.
    pouring thickened strawberry jello over halved strawberries in a baked pie crust.
  • 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
    homemade whipped cream in a glass bowl.
  • When ready to serve, slice the pie and top with fresh whipped cream.
    a slice of strawberry jello pie on a plate topped with homemade whipped cream.

Video

Notes

*You can also use pre-cooked pie crust or even graham cracker crust that's pre-made.
**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.
Tips:
  • 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.
Sugar-Free: 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!
Storage: Store strawberry jello pie in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 55g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 141mg | Fiber: 2g | Sugar: 40g | Vitamin A: 445IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 1mg