Name: No Bake Strawberry Pie Recipe
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: ⅔ cup boiling water; 3 ounce package strawberry flavored Jello; 1 cup ice cold water; 8 ounces Whipped Topping (thawed); 1 9-inch graham cracker crumb crust; Whipped cream or additional whipped topping; Fresh strawberries

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Introduction

This no bake strawberry pie is a refreshing and easy dessert perfect for warm days or last-minute gatherings. With a creamy strawberry filling set in a graham cracker crust, it’s both light and satisfying without the need for an oven.

A slice of a pink strawberry cream pie is lifted above a foil pie pan resting on a white marbled surface, showing three distinct layers: a crumbly golden-brown crust at the bottom, a thick smooth pale pink cream filling in the middle, and a slightly lighter pink creamy top layer. The slice is decorated near the tip with small dollops of white whipped cream and a fresh bright red strawberry half with green leaves, placed in the center. In the background, there are white plates stacked on the left and a white bowl filled with whole strawberries on the right, partially blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup boiling water
3 ounce package strawberry flavored Jello
1 cup ice cold water
8 ounces whipped topping (thawed)
1 9-inch graham cracker crumb crust
Whipped cream and fresh strawberries (optional, to decorate)

Instructions

Step 1: In a bowl, combine the boiling water with the strawberry gelatin and stir until it’s completely dissolved, about 2 minutes.
Step 2: Add the ice cold water to the gelatin mixture and stir until it starts to thicken slightly.
Step 3: Gently fold in the thawed whipped topping using a whisk until the filling is smooth and well blended. Place the mixture in the refrigerator and chill for 30 to 45 minutes.
Step 4: Pour the chilled filling into the graham cracker crust. Use a spatula to smooth the surface evenly. Return the pie to the refrigerator and chill until fully set, at least 4 hours or preferably overnight.
Step 5: Before serving, decorate the pie with additional whipped cream and fresh strawberries if desired.

Tips & Variations

For a dairy-free version, substitute whipped topping with a coconut-based whipped cream alternative.
Try using different flavors of gelatin and corresponding fresh fruits for a variety of colorful pies.
To enhance the crust, lightly brush it with melted butter and bake for 5 minutes at 350°F before filling for extra crunch (optional).

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its texture. If needed, let it sit at room temperature for 10 minutes before slicing for easier cutting.

How to Serve

The image shows a pie with three visible layers, starting with a golden-brown crumbly crust at the bottom, topped by a smooth, light pink creamy filling covering the whole pie. Around the edge, there is a ring of white whipped cream dollops, each with a soft, fluffy texture. On top of the whipped cream, six bright red strawberry halves with green leaves are placed evenly spaced, adding a fresh and vibrant touch. The pie is in a silver foil pie dish, and the setting includes a white marbled surface with a green textured cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries inside the filling?

Fresh strawberries can be mixed into the filling before chilling, but adding too many may affect the pie’s set. Lightly chopping and folding in a small amount works best.

What if I don’t have a graham cracker crust?

You can make a crust from crushed cookies like vanilla wafers or digestive biscuits mixed with melted butter, pressed into a pie pan and chilled before filling.