This strawberry jello pie satisfies my sweet tooth. Made with fresh strawberries, this simple fruit pie takes minutes to make and is bursting with flavor. This is a super simple dessert recipe that I love to serve during Spring and Summer. It also makes a beautiful pie to add to your Easter table.
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What’s in this Strawberry Jello Pie Recipe?
With just 5 ingredients (water and whipped cream don’t count!) and 10 minutes of prep, this strawberry jello pie might just be the easiest summer dessert ever! It’s a twist on a classic, and an absolutely favorite of my kids. What’s not to love.
- Water: You’ll need water to hydrate the Jell-O and create a suspension for the strawberries.
- Sugar: Granulated sugar helps to sweeten this pie. Start with a little and taste as you go. If you have tart strawberries, I’d suggest adding the full amount. For sweeter strawberries, add less.
- 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.
- Pie Crust: Store-bought pre-made pie crust is fine, or make your own pie crust!
- Strawberries: Fresh strawberries add fresh fruity flavor and texture to this pie.
Pro Tip: I always 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.
Variations
This pie is pretty delicious as it is, but it’s easy to use this base recipe to make any fruit jello pie you like. You can easily adapt this to use different fruits and flavored Jell-O. Raspberry would be a great choice. You can also swap out the pie crust for a graham cracker crust. My boys really love that.
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Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Jell-O is a proprietary brand that I want to acknowledge and give credit to.
How to Make Ahead and Store
This is a great make-ahead dessert, perfect if you are planning to serve it as part of a big feast. Once the jello has set, cover the pie with plastic wrap and it will keep well for 4 days.
It’s best not to freeze it, as the texture of the jello can change quite considerably once it is thawed.
Serving Suggestions
This strawberry jello pie, in my humble opinion, is one of the best 4th of July desserts. It should be served with some fresh whipped cream and vanilla ice cream for the full effect. It’s also never a bad idea to add a little grated chocolate to the top, if you like. If you’re feeling adventurous, try topping yours with a drizzle of balsamic glaze or lemon sauce!
5-Star Review
“Made it the first time w/deep dish pie crust which your measurements were on point. It was a hit w/my kids & their friends, tough crowd to please but this mama hits the mark every time😁” – Janis
Strawberry Jello Pie Recipe
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Ingredients
- 1 cup water 227 grams, cold (40-60°F)
- 1 cup granulated sugar 200 grams, depending on sweetness of strawberries
- 3 tablespoons cornstarch 21 grams
- 3 ounces strawberry Jell-O mix 85 grams (1 box)
- 1 (9-inch) pie crust 213 grams, store-bought or premade
- 1 pint fresh strawberries 454 grams, quartered
- Whipped cream optional, for serving
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Combine the cold water, sugar, and cornstarch in a small saucepan. Bring to a gentle boil and simmer, whisking constantly, until sugar is dissolved. Remove from heat and add the Jell-O, stirring until dissolved. Allow to cool slightly.1 cup water, 1 cup granulated sugar, 3 tablespoons cornstarch, 3 ounces strawberry Jell-O mix
- Meanwhile, bake the pie crust according to package instructions (you can also use pre-baked or even graham cracker crust). Cool and line the bottom of the crust with the cut strawberries.1 (9-inch) pie crust, 1 pint fresh strawberries
- Pour the gelatin mixture over strawberries and refrigerate until set, 2-4 hours. Serve topped with whipped cream, if desired.Whipped cream
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
- Let the pie crust cool fully before adding the strawberries and jello.
- Allow 2-4 hours for the pie to fully set before serving.
- Nutritional information does not include optional ingredients.
Nutrition Information
Technically, yes, but it really won’t be the same. Fresh berries have a firmer shape and are much more satisfying to bite into than thawed berries. Additionally, the previously frozen berries may or may not hold their shape in the jello pie. However, if you’re unable to find any fresh berries, you can attempt to use frozen ones by allowing them to thaw first at room temperature for a few hours. Then, follow the instructions accordingly.
You sure can! 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!
You’ll need at least 2-4 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.
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.
Freezing and thawing gelatin will essentially ruin the texture, so it’s not recommended that you freeze this jello pie.
Great pie but, I think it’s even better with a Graham Cracker Crust.
A touch of cinnamon in the crust is good too.
Definitely modify to your liking!
Made it the first time w/deep dish pie crust which your measurements were on point. It was a hit w/my kids & their friends, tough crowd too please but this mama hits the mark every time😁
Just did this recipe again today for a family Easter dinner but used a graham cracker crust instead (Kids input) so I will have to update later to see if it is a hit with the super picky extended family😆
*Measurements for graham cracker crust need adjusting or just make it a deep dish. Had about 1/4 cup of liquid leftover😬
Great recipe and thanks for sharing!
Thanks for stopping by and sharing, Janis!