A blast from the past, no-bake Old-Fashioned Strawberry Pie with Jello and a graham cracker crust 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.
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.