A blast from the past, no-bake Old-Fashioned Strawberry Pie with Jello is bursting with fresh flavors. The fool-proof pie filling is full of ripe, lush, sun-kissed strawberries immersed in a delectable strawberry glaze made with strawberry jello.
This quick and easy, make-ahead classic strawberry pie recipe calls for five simple ingredients including a purchased graham cracker pie crust and only takes minutes to prepare. Your friends and family will rave over this homemade, old-fashioned pie that is a perfect anytime dessert.
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.
If you are like me and can’t resist purchasing fresh strawberries when they are in season, you might also want to try my recipes for Southern Strawberry Shortcake, Strawberry Sherbet, and Strawberry Trifle with Angel Food Cake.
Ingredients – Here’s what you will need:
- Strawberries – are the star of this dessert; for the best results, choose smaller, fully ripe berries that are bright red with fresh green leaves and a sweet strawberry smell.
- Sugar – adds sweetness and enhances the flavor of the strawberries.
- Strawberry jello – brings an irresistible richness and color to the glaze and thickens it with the corn starch.
- Corn starch – along with the strawberry jello, acts as a thickener in the glaze.
- Graham cracker crust – is the perfect base for the fresh strawberries and glaze pie filling. I use a purchased deep-dish graham cracker crust to keep things as simple as possible, so you don’t have to worry about baking a crust.
Instructions – Here’s how to make it:
- To make the glaze, whisk to combine the sugar, corn starch, and water in a medium saucepan over medium heat. Stir constantly until the mixture thickens and is the consistency of syrup. This takes about three to four minutes. Remove the pan from the heat.
- Add the jello and stir until it is completely dissolved. This takes about two minutes. Allow the glaze to cool for about 30 minutes.
- While the glaze cools, rinse and dry the strawberries with a paper towel. Remove the stem and leaves and slice the small berries in half and the larger ones into quarters.
- Add the strawberries to the graham cracker crust and spread them evenly.
- Pour the strawberry glaze evenly over the strawberries. Cover and chill in the refrigerator for two to three hours to allow the glaze to firm up before serving.
- To serve, slice and top with whipped cream if desired.
Frequently asked questions:
The origins of strawberry pie are a little murky, but this classic recipe was all the rage in the 60s, and it’s reminiscent of Shoney’s legendary strawberry dessert. Made with just a few simple ingredients, it’s quick, easy, and fabulous!
Yes, old-fashioned strawberry pie can be made ahead, and it needs at least two to three hours of chilling time in the refrigerator to firm up the glaze. However, this dessert is at its best if eaten on the same day it is made.
The best-case scenario, especially if you are serving it to company, would be to make it in the morning sometime before noon and then serve it that evening.
This recipe calls for fresh berries, and I do not recommend frozen strawberries. Frozen strawberries are best suited for making baked strawberry pies.
For the best results, I do not recommend freezing this pie. Freezing will change the texture of the berries and soften the crust.
Of course! You can substitute a prebaked deep dish regular or shortbread crust for the graham cracker crust if you prefer. Just follow the directions on the package, blind bake it first, and let it cool before adding the filling.
You can also use your own homemade crust recipe or homemade graham cracker crust recipe
Sharon’s tips:
- Strawberry Pie with Jello will keep covered in the refrigerator for 3-4 days. However, it is best eaten on the day it is made. After the first day, the berries will begin to soften and the crust will become a little mushy.
- You can substitute a purchased frozen deep-dish regular or shortbread pie crust for the graham cracker crust if you prefer. Just follow the directions on the package, blind bake it first, and let it cool before adding the filling. Of course, you can also use your own homemade pie crust recipe or homemade graham cracker crust recipe too.
- This recipe calls for fresh berries, and I do not recommend substituting frozen berries. Frozen strawberries are best suited for making baked strawberry pies.
- When purchasing strawberries, look for smaller, fully ripe berries that are bright red with fresh green leaves and a sweet strawberry smell.
- If you use a premade graham cracker crust, be sure to place a dinner plate or small sheet pan under your pie pan to move it around and when placing it in the refrigerator. This will prevent the thin aluminum pie pan from bending when picking it up.
- The fresh strawberries and glaze are delicious and versatile. If you aren’t in the mood for pie, you can use the mixture to make strawberry tarts, or as a topping for ice cream, cheesecake, pancakes or panna cotta. And, it would make a fabulous filling for a trifle. The only caveat, you have to use it before it thickens.
More pie recipes:
If you like this easy recipe, I know you will also love these popular dessert recipes from my blog:
- Southern-Style Easy Fresh Peach Pie
- Kumquat Pie
- Easy Southern Sweet Potato Pie
- Dot’s Ultimate Southern Pecan Pie
- Southern Peaches and Cream Pie
- Pear Pie – Homemade with Fresh Pears
- Classic Southern-Style Blackberry Pie
- Frozen Lemonade Pie
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Old Fashioned Strawberry Pie Recipe with Jello
Ingredients
- 1 cup granulated sugar
- 2 Tablespoons corn starch
- 1 cup water
- 1 package strawberry jello 3 ounces
- 2 pounds strawberries
- 1 graham cracker crust purchased, deep dish
- Optional whipped cream for topping
Instructions
- To make the glaze, add the sugar, corn starch, and one cup of water to a medium-size saucepan over medium heat. Stir constantly until the mixture thickens and is the consistency of syrup. This takes about three to four minutes.
- Remove the pan from the heat, add the jello, and stir until completely dissolved. Allow the mixture to cool for about 30 minutes.
- While the glaze cools, rinse and dry the strawberries with a paper towel. Remove the stem and leaves and slice the small berries in half and the larger ones into quarters.
- Add the strawberries to the graham cracker pie crust and spread them evenly.
- Pour the strawberry glaze evenly over the strawberries. Cover the pie and chill in the refrigerator for two to three hours to allow the glaze to firm up.
- Optional: Garnish with whipped cream before serving.
Notes
- You can substitute a purchased frozen deep-dish regular or shortbread pie crust for the graham cracker crust if you prefer. Just follow the directions on the package, blind bake it first, and let it cool before adding the filling. Of course, you can also use your own homemade pie crust recipe or homemade graham cracker pie crust recipe too.
- For the best results, use fresh berries in this recipe and not frozen. Frozen strawberries are best suited for making baked strawberry pies.
- When purchasing strawberries, look for smaller, fully ripe berries that are bright red with fresh green leaves and a sweet strawberry smell.
- If you use a premade graham cracker 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.
Nutrition
**This recipe was originally published on June 17, 2019. It was republished on March 7, 2022, with new images, a FAQ section, and expanded tips.
Easy and awesome! Thank you for sharing this one. It took me back about 50 years. Still just as good today as back then.
I’m so glad you liked it and thank you too for letting me know!
Sharon
I am thrilled to find this recipe! We spend a lot of time in our house in France and the summer strawberries are unbelievable, small, and juicy! I’ve tried several times to make a glaze for the strawberries that would taste like Shoney’s pie, but it’s always too runny or too thick or has no real taste. Next trip I will stock up on a few small strawberry jello packs in a gallon baggy in my suitcase! Gonna be great having guests in the garden!
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
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!