4.6 from 795 votes
Crustless Fresh Strawberry Pie
This Crustless Fresh Strawberry Pie combines a thick batter of flour, sugar, melted butter, eggs, and vanilla and almond extracts folded together with fresh strawberries. The pie bakes into a tender, set cake-like texture with a lightly sweetened strawberry topping pressed into the surface. It’s a straightforward fruit pie alternative without the need for a crust, highlighting the natural freshness of strawberries throughout.
Prep Time
5 mins
Cook Time
35 mins
Cooling Time
30 mins
Total Time
1 hr 10 mins
Servings:
9
Calories:
253 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup granulated sugar divided, plus 2 tablespoons
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 2 egg large
- 1 teaspoon vanilla extract or to taste
- ½ to 1 teaspoon almond extract or to taste
- 2 cups strawberries divided, halved or quartered depending on size of the berry, fresh; 1/4 cup
Instructions
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don’t overmix.
- Add 2 cups strawberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup strawberries over the top, pressing them lightly into the batter.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Cup of Yum
Notes
- This recipe has only been tested with fresh strawberries; frozen berries may alter texture and baking time.
- Other fruits can be used as alternatives; check the original recipe notes for suggestions.
Nutrition Information
Serving
1
Calories
253kcal
(13%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
63mg
(21%)
Sodium
160mg
(7%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
372IU
(7%)
Vitamin C
19mg
(21%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 253
% Daily Value*
| Serving | 1 | |
| Calories | 253kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 160mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.