Strawberry Jello Pie Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Chilling time: 2

Total Time: 2 25

Servings: slices

Calories: 168kcal

Author: Becky Hardin

This strawberry jello pie is a wonderful addition to any table. Wonderfully fresh tasting, it's a perfect summer dessert. Just don't forget that whipped cream!

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Equipment

Kitchen Scale (optional)

Ingredients

1 cup water 227 grams, cold (40-60°F)
1 cup granulated sugar 200 grams, depending on sweetness of strawberries
3 tablespoons cornstarch 21 grams
3 ounces strawberry Jell-O mix 85 grams (1 box)
1 (9-inch) pie crust 213 grams, store-bought or premade
1 pint fresh strawberries 454 grams, quartered
Whipped cream optional, for serving

Instructions

Combine the cold water, sugar, and cornstarch in a small saucepan. Bring to a gentle boil and simmer, whisking constantly, until sugar is dissolved. Remove from heat and add the Jell-O, stirring until dissolved. Allow to cool slightly.
1 cup water, 1 cup granulated sugar, 3 tablespoons cornstarch, 3 ounces strawberry Jell-O mix
Meanwhile, bake the pie crust according to package instructions (you can also use pre-baked or even graham cracker crust). Cool and line the bottom of the crust with the cut strawberries.
1 (9-inch) pie crust, 1 pint fresh strawberries
Pour the gelatin mixture over strawberries and refrigerate until set, 2-4 hours. Serve topped with whipped cream, if desired.
Whipped cream

Video

Notes

Use fresh rather than frozen strawberries for this recipe. Frozen fruits are either likely to stay frozen, or, release too much liquid into the jello.
Let the pie crust cool fully before adding the strawberries and jello.
Allow 2-4 hours for the pie to fully set before serving.
Nutritional information does not include optional ingredients.

Storage: Store Strawberry Jello Pie in an airtight container in the refrigerator for up to 4 days.

Nutrition