When faced with seasonal fresh strawberries, this strawberry jello pie is a crowd-pleaser that will disappear quickly! With a flaky crust, a sweet, well-balanced filling and lots of strawberry flavor, it keeps well for several days.

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The filling is a bit different than the usual one of simply mixing berries and prepared jello. If you're apprehensive about using gelatin, don't be: I guide you all the way.

Single slice of strawberry jello pie on white plate with white background.

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Summer in a pie

This is one of those great recipes I made one day just because, and was quickly labeled as a family favorite. A bit of a surprise, as using strawberry gelatin is not something I ever envisioned doing, much less posting about it. Yet, here I am.

I wanted to come up with my own take on Shoney's strawberry pie copycat. It worked so well, I'd be doing a disservice not sharing it here.

For years, I've made my grandmother's strawberry cream pie, which she personally handed down to me (the baker in the family), and it involves clear, plain gelatin. No funny colors or flavors. I love it and make it often.

But this one today is different as it packs more fresh strawberries, is taller, uses a different pie crust, and doesn't have a cream filling.

It begs to be made with fresh berries. The flavor is superior, there are different types in the markets, and they are also cheaper. So take advantage of seasonal strawberries to make this Summer dessert when they're available.

It has several steps, but you can make the pie shell in advance or even use store-bought. And the gelatin mixture, which might sound complicated, is simple to work with, and I guide you all the way.

Testing notes

Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.

Strawberries: Use fresh ones. This pie is just not the same with frozen berries. I did try using frozen, and you can thaw them and use the water as part of the cornstarch gelatin mixture. But the flavor is just not there completely. And the appearance of shriveled strawberries is not very appealing either. So I don't recommend them.

Gelatin: My number one tip when working with this ingredient is to be aware of the temperatures of the strawberry preparation when adding the gelatin. This recipe makes it easier because it's all dissolved and mixed before heating it. So there's less room for complications. I use regular strawberry Jell-O, but I don't see why using sugar-free gelatin wouldn't work. If it solidifies well, it's good to use.

For an easier and quicker pie, you can also use this graham cracker crust or a pre-made pie crust from the store (all-butter if possible).

White background with partial strawberry pie on cake stand, single slice on white plate in front

The crust

Homemade pie dough is always my first option. I keep a few frozen doughs in my freezer at all times.

For this pie, I like the Flaky Homemade Pie Crust or the Sweet Shortcrust Pastry if you like a sweeter pie.

Pie shell

This recipe doesn't go into the oven, so you need a fully baked pie shell (pie crust).

No-bake filling: this pie has a cold strawberry filling and needs no oven. That means we need a fully baked crust.

Blind-baking it: it's the first step, and means using pie weights for the first 15 minutes of baking so the dough holds its shape as much as it can and doesn't puff. Then, we bake it further after removing the weights until it's dry, flaky, and golden.

Top view of baked pie crust on wire rack on white surface.

Make the dough ahead

Room temperature: fully bake the pie crust and leave it at room temperature. This works if you make it the day before or several hours before adding the filling (it has to be completely cold) and if the room is cool.
Chilling: make the dough, line the pan or pie plate, cover it with plastic wrap and refrigerate it until ready to use.
Freezing: You can freeze the dough before rolling it, well-wrapped. You'll need to defrost it first in the refrigerator, which takes a day or so, then bake it with enough time to let it cool completely before adding the filling. Freeze the lined pie pan: roll, line, cover well with plastic wrap or in a freezer bag, and freeze for a month.

Strawberry pie filling

This is a no-bake filling with gelatin. But don't be apprehensive about using it. Making the gelatin mixture on the stovetop does take a few minutes, but I promise it's worth it.

Prepare the strawberries

Glass bowl with strawberry pieces and sugar. White background.

Macerating

The strawberries are washed, hulled, cut, and mixed with sugar in a bowl until they release their natural juices.

Draining

The juice that collects is sweet and syrupy and will add a lot to the filling. An extra boost of flavor that you don't want to miss.

Jello filling

Don't be put off by the fact that this pie contains gelatin (strawberry jello powder, to be more exact). The process is really easy and hard to mess up.

Gelatin mixture

The jello powder is mixed with cold tap water and cooked with the rest of the ingredients. The important thing is to check the heat and whisk constantly.

Ice glass bowl with another bowl on top with strawberry juice and whisk.

Quick cooling process

It involves a bowl with ice cubes. The syrup touches them and cools way faster than if you leave it at room temperature. Important: whisk constantly or you'll have bits of clumped gelatin.

Pouring strawberry gelatin syrup over strawberry filling in a pie shell. White background.

Filling assembly

The cooled (but not cold) strawberry syrup is poured over the fresh berries in the pie shell. Make sure you act quickly before the gelatin sets.

Variation: using cornstarch

My grandmother's original recipe used it instead of gelatin. Cornstarch is a thickener, a white powder used often in baking and cooking, not to be confused with cornflour.

It's super easy to mix, but I must warn you that the topping will not be a clear red but a cloudy pink due to the white cornstarch.

How to use it: mix the strawberry juice with cornstarch dissolved in water. Pour it over the strawberries and let it solidify like gelatin.

Whipped topping

Being a plain (in appearance only!) and simple fresh strawberry pie, I think adding a creamy topping adds a lot, both in looks and also when you bite and find many contrasting textures: the smoothness of the jello, the rusticity of the strawberries and the creaminess of the topping.

When making whipped cream, start beating with an electric mixer until medium peaks form. Then change to a hand whisk until you have the firm peaks you need. This way, you have a slim chance of overbeating and curdling the cream.

More stabilized whipped cream: this is a tip from an old dessert cookbook by Nancy Silverton that I adopted years ago when I had a cafe and never looked back. The whipped cream has more consistency without tasting like cream cheese. So it's a win on all fronts.
Chantilly cream: if you want to make it traditionally, simply omit the cream cheese and follow the instructions.
Cool Whip: since we're already hopped on the strawberry jello bandwagon, we might as well open up to commercial whipped toppings, such as Cool Whip, an imitation whipped cream sold in supermarkets. If you like it, by all means use it.

Half strawberry tart with piped cream on top on a white background.

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