Description
No Bake Strawberry Pie is a simple, refreshing dessert perfect for summer. With a buttery graham cracker crust and fresh strawberries coated in a sweet glaze, it’s a no-fuss treat that everyone will love. This pie requires no baking, making it easy to prepare for gatherings, picnics, or family meals.
Ingredients
Pie Filling:
- 8–10 cups fresh strawberries (about 3 lbs), rinsed, dried, and hulled
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ⅓ cup granulated sugar
- ⅔ cup water
- 3 ounces strawberry Jell-o
Graham Cracker Crust:
- 6 tablespoons butter, melted
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until moistened.
- Press mixture evenly into a 9-inch pie plate, coating the bottom and sides. Refrigerate for 30 minutes.
- Set aside about 2 cups of strawberries for puree and process until smooth to yield ¾ cup.
- In a medium saucepan, whisk together strawberry puree, cornstarch, sugar, water, and lemon juice.
- Cook over medium-high heat, stirring constantly, until boiling, then boil for 2 minutes.
- Remove from heat and stir in strawberry Jell-o. Cool to room temperature for about 30 minutes.
- Slice remaining strawberries in half if large and combine with cooled glaze in a large bowl. Refrigerate for 10 minutes.
- Spoon glazed strawberries into prepared pie crust, arranging cut sides down and filling gaps.
- Refrigerate pie for at least 4 hours before serving.
Notes
-
- Serve the pie chilled for the best flavor and texture.
- Keep the pie refrigerated and consume within 3 days for optimal freshness.
- To prevent the crust from getting soggy, avoid leaving the pie at room temperature for long periods.
- For longer storage, individual slices can be wrapped tightly in plastic wrap and foil, then frozen; thaw in the refrigerator before serving.
- Garnish with fresh whipped cream just before serving for added creaminess and visual appeal.