Strawberry Pie Recipe

A slice of easy no-bake strawberry pie topped with whipped cream, sitting on a white plate.

5 stars (3 reviews)

My fresh strawberry pie is an easy make ahead recipe that features whole berries piled high in a no bake ginger snap cookie crust. Then I cover it in a strawberry glaze and refrigerate until perfectly chilled and ready to serve with a dollop of whipped cream!

Prep Time40

Chill Time3

Total Time3 40

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 372kcal

Author: Sommer Collier

Equipment

1 Food processor

Ingredients

For the No-Bake Crust -

1 ¾ cups ginger snap cookie crumbs about 3 cups whole cookies (or graham cracker crumbs)
¼ cup granulated sugar
½ cup melted butter 1 stick + butter for dish
¼ teaspoon salt

For the Fresh Strawberry Pie Filling -

3 pounds fresh strawberries trimmed
3/4 cup strawberry jam
1 packet powdered unsweetened gelatin 1 ½ teaspoons
2 tablespoons water
1 tablespoon lemon juice
Pinch salt
Fresh whipped cream for garnish

Instructions

Place the cookies (or graham crackers) in a food processor. Pulse until ground to crumbs. Remeasure out 1 ¾ cups of crumbs and add back to food processor. Pour the sugar, melted butter, and salt over the crumbs and pulse to combine.
Butter the inside of a 9 inch pie pan. Dump the mixture into the greased pie pan. Gently, but firmly, press the crumb mixture up the sides and evenly over the bottom of the pan. Chill for 20 minutes to harden.
Meanwhile, rinse, dry, and trim the tops of the berries. Then pile the berries neatly in the pie crust, stacking toward the middle so they don’t topple. Chill to keep the crust firm. *Alternately, you can chop the berries into quarters and fill the pie crust. This doesn’t look quite as appealing as whole berries, but is easier to cut and serve.
Place the strawberry jam, gelatin, water, lemon juice, and salt in a small microwave-safe bowl. Mix until well combined. Place in the microwave and cook for 2-3 minutes until boiling. Watch carefully. Once boiling, remove from the microwave. Stir out all clumps and as many bubbles as possible. Cool for 10 minutes.
Pour the strawberry jam mixture over the berries, swirling around the pie to make sure every berry is coated. Brush if needed to coat all exterior berries. Place in the fridge for 3 hours to set. Serve cold with lots of fresh whipped cream!

Video

Notes

I keep the pie in the pan, and cover the whole thing loosely with plastic wrap. Don't press it down to the strawberries! Then store in the fridge for up to 2-3 days. Any longer and the berries can start to soften and the crust will get soggy.

Nutrition