I’m so happy to share this recipe with you because it really is one of my family’s very favorite summertime desserts. This particular recipe for Fresh Strawberry Pie (mainly the glaze portion) is from my mom’s mom, who we call GG. I have lots of great memories of eating strawberries dipped in sugar when we would go visit her in the summertime in Southern California, where you could buy little green crates of just picked strawberries straight from the fields.
I don’t share a lot of JELL-O recipes on LLK because I try to stick with more “from scratch” ideas, but this is one exception worth making. I think one of the reasons we love this recipe so much is because it’s so easy to make. If you use a frozen pie crust like this one, you can have this ready to chill in about 30 minutes.
You can also use the same glaze recipe but switch out the some of the strawberries for other berries, like blueberries, blackberries, and raspberries.
You could also use peach flavored JELL-O with fresh peaches, and so on. What kind of fresh fruit pies do you enjoy?
What I Love About Fresh Strawberry Pie
- It is quick and easy!
- It can be made ahead of time so there’s no rushing around last minute.
- You can use your favorite homemade pie crust, or pick up a frozen pre-made crust and bake it at home.
- Everyone LOVES it!
I also need to let you know that it is perfectly acceptable to eat leftover pie for breakfast. Just ask my mother!
PrintFresh Strawberry Pie
This recipe is LOVED by everyone, and is quick and easy to make!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 pie shell, baked according to directions (this is my favorite one)
- 1 small box (3 oz.) strawberry JELL-O
- 1 small box (3 oz.) vanilla pudding (Cook and Serve)
- 2 cups water
- 2 pounds fresh strawberries, halved and stems removed
Instructions
- Pour JELL-O and pudding mix into a small saucepan. Add water and turn heat to medium. Stir together until dissolved, and the mixture starts to thicken. Allow it to a boil for one minute, and then remove from heat. Cool for 15 minutes.
- Place prepared strawberries in a large bowl, and pour the glaze over them. Stir to coat the strawberries, and then carefully spoon the strawberries into the baked pie shell. Slowly pour glaze remaining in the bowl over the top of the strawberries. Be careful not to overflow the pie shell, and you may not use all the leftover glaze.
- Refrigerate the pie for at least 4 hours before serving.
- Slice and top with whipped cream if desired!
Nutrition
- Serving Size: 1 slice
- Calories: 286
- Sugar: 27g
- Sodium: 248mg
- Fat: 9.3g
- Saturated Fat: 2.8g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3.9g
- Protein: 4.3g
- Cholesterol: 0.4mg
I love this pretty summer pie. My mom always took 4 oz. softened cream cheese mixed with 1tbsp. Sugar and spread on her cooled crust before adding her filling. It kept the crust from eventually getting soggy, and added a layer of tang. I still do this.
I’ve never seen such a beautiful pie as you’ve made here!
I will have to try it that way next time, Kimberly. Thank you!
This looks beautiful! Too pretty to eat. My mom used to make this recipe. It was her favorite. Thanks for sharing
Thank you Linda.
This is such a beautiful pie! I can’t get over how fresh and vibrant the photos are. Lovely! Xx
That’s sweet of you to say Thalia, thank you!
This is such a beautiful pie!!!
Thank you Lauren!
I tried this for Memorial Day with strawberries and blueberries. With whipped cream on top, that completed our red, white and blue theme. My father-in-law, who is a grump about everything, practically licked the plate! I will be making it again for the Fourth of July, again for the red, white and blue theme. I can see this done in so many variations, I can’t wait to try them all! It just makes for the loveliest, fresh, Summer-y pie. Thank you so much for sharing this recipe!
Love this! Thanks so much Dorothy.
The pictures are so beautiful! I have not made the pie yet, but it looks amazing!! 🙂
Thank you Jesse!
This is going to be my mother’s day present – for myself! Thank you Julie.
I love that Yvonne! You enjoy every bit, okay? Happy early Mother’s Day to you!
I have a question, I am a diabetic can I use the sugar free jello and pudding mix? Didn’t know if it would make a difference. I just found your page on FB glad I did.
Hi! I haven’t tried sugar free jello and pudding mix for this recipe, but I don’t see any reason it wouldn’t work. Hope you enjoy, so glad you found me!
I’ve always used the sugar-free jello and pudding mix. Turns out great!
Hi Julie,
If you use the Peach Jell-o plus another fruit or not do you still use the Vanilla Pudding.
Yes, you would still use a vanilla pudding with other flavors of jello.
I’ve always used the sugar-free jello and pudding mix. Turns out great!
Hello. I can no longer find the sugar free cook and serve vanilla pudding. Have you made this using the instant pudding?
I was wondering the same thing!
Strange question… can you use a graham cracker crust?