Fresh Strawberry Pie
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There is nothing like a sweet slice of my 4-ingredient homemade fresh strawberry pie recipe, made with juicy strawberries and strawberry jello in a perfectly textured pie crust.
If any of you have ever had the strawberry pie at Shoney’s or Big Boy restaurants, this is likely looking pretty darn familiar. As well it should because it is very similar to that pie, only better. Using my quick and easy mix in the pan pie crust, you can throw together this gorgeous pie quick as a wink!
You only need 4 ingredients to make my fresh strawberry pie recipe: strawberries, strawberry jello, cornstarch, and sugar. All it takes is a little patience and a little mixin’, and in no time at all your fresh strawberry pie will be ready to enjoy. I just can’t get enough of the flaky pie crust texture when it’s combined with the sweet-as-pie strawberry pie filling. This would be a beautiful dessert on any table, especially at family gatherings such as reunions, Mother’s Day, or cookouts!
I’m a pretty big fan of strawberry pies, which is evident by the number of different recipes I have on Southern Plate! Don’t forget to check out my strawberry jello pie and strawberry cream pie too.
Recipe Ingredients
- Fresh strawberries
- Strawberry gelatin powder (I use Jell-O)
- Cornstarch
- Sugar
- Pie crust (cooked and cooled)
How to Make Fresh Strawberry Pie
Rinse your strawberries, cut the tops off, and remove any bottoms that are on the un-pretty side.
Slice each strawberry in half.
In a saucepot, place your sugar, strawberry gelatin mix, and three heaping tablespoonfuls of cornstarch.
Stir that up.
Add water and place the saucepot over medium to medium-high heat, stirring constantly.
Yes, this means you’re going to have to stand there for a minute. I like to take this time to close my eyes and have a little mental recollection session as I go over all of the thoughts I haven’t been able to complete on that particular day because they were interrupted by family members.
Continue cooking and stirring this until it becomes clear and translucent as you’ll see in the next photo.
Remove this from the heat and allow it to cool to room temperature.
If you want to do this quicker, you can always fill a bowl with ice water and dip the bottom of your saucepan down in it while you stir. You can also stick it in the fridge for a little bit.
Layer your sliced strawberries in the . Again, this is my homemade mix in the pan homemade pie crust, and it’s easy as…well, easy as pie, of course.
Yes, I’m corny sometimes but in this day and age, corny can be refreshing. Don’t you think?
When your liquid has cooled (room temperature is fine), pour it over the strawberries, making sure to cover them all.
I couldn’t leave out this photo, either. Isn’t this a beautiful pie?
I cover this and refrigerate it for several hours before serving.
In fact, it works beautifully if you make it the day before. Right before serving, you can top with dollops of whipped cream (here’s my ), if you like. Nothing wrong with gilding the lily!
This is my piece. But if you really want…
I’ll share. 🙂
Storage
For best results, eat your fresh strawberry pie within 24 hours. However, you can store pie leftovers, covered, in the fridge for up to 2 days.
Recipe Notes
- For added flavor, add 1 teaspoon of vanilla extract, 1/4 teaspoon of almond extract, and 1 tablespoon of lemon juice to the strawberry glaze.
- For a decadent dessert, serve your pie slices with whipped cream and a drizzle of chocolate sauce.
Recipe FAQs
What pie crust do you use?
You can purchase a ready-made pie shell or make my mix in the pan pie crust, which is what I did. It works out wonderfully with this pie! I wanted a bit thicker crust so I made a double and then had room to play with it a bit at the top edges and make it prettier.
How do you thicken strawberry pie filling?
The cornstarch acts as a thickening agent for this strawberry glaze, to make sure the filling isn’t runny.
You may also like these recipes with strawberries:
How To Make Strawberry Jam; No Cooking, No Canning!
Strawberry Cobbler Recipe by Mama
Cream Cheese Strawberry Cobbler
Ingredients
- 1 cup sugar
- 1 cup water
- 3 tbsp strawberry gelatin mix
- 1 pint fresh strawberries
- 3 tbsp cornstarch
- 1 pie crust, cooked and cooled The recipe for my crust may be found here. I made a double recipe for a thicker, fluted crust.
Instructions
- Combine the sugar, cornstarch, and dry gelatin mix in a saucepot and stir together. Add the water and cook over medium-high heat until thick and clear, stirring constantly to prevent scorching.1 cup sugar, 3 tbsp strawberry gelatin mix, 3 tbsp cornstarch, 1 cup water
- Set this pie filling aside and let it cool.
- Wash and hull strawberries, cut them in half, and then arrange them in the pie crust. When the filling is cool, pour it over the strawberries. Cover and chill the pie in the fridge until ready to serve. Serve with whipped cream. Think of me when you eat a piece :).1 pie crust, cooked and cooled, 1 pint fresh strawberries
Nutrition
Every time I see that post it sure makes me smile & think of you Christy!! I pretty much quit using artificial sweeteners altogether these days, but I was sure happy to pass those boxes along to you. By the way that’s one of the posts that I moved over to Deep South Dish so it’s a broken link here on your post now. Here’s the corrected link, just in case anybody wants to see the whole story: http://www.deepsouthdish.com/2009/04/lime-icebox-pie-with-pretzel-crust.html 🙂
I don’t see the pie crust recipe.
Go back up in Christy’s post where she referred to the pie crust and click on the blue words. I will come up there. Bought crust for me though – have fun and enjoy!
I should have typed “It will come up there.” I won’t be coming but hey, if you invite me for pie, maybe I can? ;0
Good Morning Christy! Won’t you share your “homemade mix in the pan pie crust” recipe with us? : )
Go back up in Christy’s post where she referred to the pie crust and click on the blue words. It will come up there. Store-bought crust for me but enjoy your pie either way!
Christy, I have an idea for the strawberry pie that I always use, take a few of really ripe strawberries and put in the hot glaze when cooking it. It will be more flavorful. And another thing, after you bake the pie crust spread 3 ozs of softened cream cheese on the crust before putting the strawberries in. It will help the crust not get soggy and will be much more delicious. I’ve made it this way for years..
Thank you for sharing your ideas Mary!
Hi Christy. I am so excited to find your site! I’m looking forward to making several of your recipes for summer cookouts! One question for you…do you have any recipes for digital pressure cookers to share? Thanks for all the wonderful recipes!
I make this pie during the summer when I pick strawberries from my garden. This is always a family favorite. I use the pre-made graham cracker pie shells or the shortbread shells found in the baking aisle of the grocery store. I find this easier on hot summer nights rather than use the oven.
Oh yummy! FRESH from the garden strawberries. I bet that makes it even better. My mouth is watering.
Thank you!! I always wanted to know how to make this!! All these years I was buying these pies and this is so darn easy!! Thanks again!!! 🙂
I made this yesterday morning before Church and it was good and cold for Easter lunch. My nephew has always LOVED Shoney’s strawberry pie and he said this was just as good, if not better. Everyone loved it. Thanks for this recipe.
Hi Christy, I have been trying to find a Strawberry Pie like I used to get at Shoney’s. I loved Shoney’s, and went there all the time. Loved their Strawberry Pie. But we do not have a Shoney’s anymore. I wanted a recipe, to see if I could make one as good. for Easter. Then i saw this one, and I think this is IT! I am going to make it for Easter Sunday. I am also going to try to make one with Splenda. Hope it turns out to be Great. Thank You, for so many Great Recipes, Humor. Can hardly wait to see what is next.