A blast from the past, Old Fashioned Strawberry Pie with Jello is full of fresh, plump and juicy, sun-ripened strawberries topped with a delectable strawberry glaze.
At a recent visit to the farmers market, I was lured to a display of fresh ripe strawberries by their intoxicating scent. There is nothing quite like that sweet aroma, and I couldn’t resist buying several quarts of the beautiful fruit. And yes, strawberries are classified as a fruit, even though they are called berries.
Strawberry Pie History:
This classic strawberry pie recipe was all the rage in the 60s, and it’s reminiscent of Shoney’s legendary strawberry pie. Made with just a few simple ingredients, it’s quick, easy, and fabulous!
Pie Disaster…
Just because I have a recipe blog, and a love for cooking doesn’t mean everything I make always turns out perfectly. My first attempt at making this pie was a dismal failure. And, to make matters worse, I planned to serve it to company.
I used a regular pie crust, and it cracked while baking. When I added the jello filling, the glaze oozed underneath the crust and glued it to the pan. Instead of beautiful slices of pie, I had to use a spoon to scoop out the strawberry pie filling. While it was still delicious, I bombed on the presentation.
Graham Cracker Pie Crust to the rescue:
To prevent repeating that embarrassment, I am switching things up and changing to a graham cracker crust. If you have a favorite graham cracker crust recipe, you are welcome to use it. However, to keep this strawberry pie recipe as simple as possible, I am using a purchased premade crust.
More Pie recipes:
If you like this easy pie, I know you will also love these popular pie recipes from my blog:
- Southern Style Easy Fresh Peach Pie
- Red, White, and Blue Ice Cream Pie
- Easy Southern Sweet Potato Pie
- Dot’s Ultimate Southern Pecan Pie
- Southern Peaches and Cream Pie
- Classic Southern Style Blackberry Pie, and a summertime favorite
- Frozen Lemonade Pie
How to make Old Fashioned Strawberry Pie with Jello
Whisk to combine the sugar, cornstarch, and water in a medium saucepan over medium heat. Stir constantly until the mixture has thickened (takes about 3 minutes).
Add jello and stir until it is completely dissolved (takes 2 minutes). Remove from the heat and allow to cool slightly.
Add the strawberries to the pie crust and spread out evenly.
Pour the strawberry glaze evenly over the strawberries. Chill in the refrigerator for at least 2 hours before serving.
Slice the pie and top with whipped cream, if desired.
Sharon’s Expert Tips:
- This pie will keep covered in the refrigerator for 3-4 days if it lasts that long at your house.
- You can substitute a prebaked deep dish regular or shortbread pie crust for the graham cracker crust if you prefer. I’ve even heard of folks using a purchased premade oreo crust but I haven’t tried that yet.
- This pie does not freeze well.
- I wait to cover this pie in the refrigerator until the glaze has set so it will not stick to the plastic wrap.
- If you use a regular size pie crust, you can probably get away with only one pound of berries.
- Also, if you use a premade crust, be sure to place a dinner plate or small sheet pan under your pie pan to move it around and put it in the refrigerator. This will prevent the thin aluminum pie pan from bending when picking it up.
- The calorie counts and nutrition information is for six large pieces of pie. However, this pie can easily be cut into 8 smaller servings.
Old Fashioned Strawberry Pie with Jello
Ingredients
- 1 cup granulated sugar
- 2 Tbsp cornstarch
- 1 cup water
- 3 oz strawberry jello
- 1.5 lbs strawberries leaves and stem removed, and berries sliced in half
- 1 graham cracker crust deep dish, 9-inch
- Optional whipped cream for topping
Instructions
- Whisk to combine the sugar, cornstarch, and water in a medium saucepan over medium heat. Stir constantly until the mixture has thickened.
- Add jello and stir until it is completely dissolved. Remove from the heat and allow to cool slightly.
- Add the strawberries to the pie crust and spread out evenly. Pour the strawberry glaze evenly over the strawberries. Chill in the refrigerator for at least 2 hours before serving.
- Slice the pie and top with whipped cream, if desired.
Notes
- Strawberry Pie will keep covered in the refrigerator for 3-4 days if it lasts that long.
- You can substitute a prebaked deep dish regular or shortbread pie crust for the graham cracker crust if you prefer. I've even heard of folks using a purchased premade oreo crust but I haven't tried that yet.
- Strawberry pie does not freeze well.
- I usually wait to cover this pie in the refrigerator until the glaze has set so it will not stick to the plastic wrap.
- If you use a regular size pie crust, you can probably get away with only one pound of berries.
- If you use a premade crust, be sure to place a dinner plate or small sheet pan under your pie pan to move it around and put it in the refrigerator. This will prevent the thin aluminum pie pan from bending when picking it up.
- The calorie counts and nutrition information is for six large pieces of pie. However, this pie can easily be cut into 8 smaller servings.
I remember how incredible the Shoney’s strawberry pie was. I can’t wait to try this. It looks incredible!
Thanks! I can’t wait to see how you like it!
Hi Sharon,
Great to remember eating the famous strawberry pie at Jerry’s restaurant in Tallahassee when my sister and I came to FSU in 1965.
Jerry’s was located on East Tennessee Street not far from Park Ave. and Sorority row..
I think Shoney’s came latter pass the campus on West Tenn. not far from Ocala road.
Thanks,
Mechele
I remember Jerry’s and Shoney’s! Thanks for reminiscing with me!
All my best,
Sharon