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4.6 from 33 votes

Fresh Strawberry Jell-O Pie Recipe

🍓😋❤️ This EASY fresh strawberry pie is bursting with juicy, fresh strawberries and covered in a delicious glaze! Use a homemade flaky crust OR a refrigerated store-bought crust for this amazing pie that everyone LOVES! Only SIX main ingredients!

Prep Time
15 mins
Cook Time
15 mins
Chill Time
1 hr 30 mins
Total Time
2 hrs 3 mins
Servings: 10 servings
Calories: 259 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Pie
  • 1 (9-inch) pie crust scratch or store bought refrigerated
  • 2 egg whites lightly beaten
  • 6 cups strawberries quartered, halved, or thinly sliced (use fresh berries)
Strawberry Pie Glaze
  • 1 ½ cups granulated sugar
  • 4 ½ Tablespoons cornstarch
  • 1 ½ cups water
  • 6 ounces strawberry Jell-O (one 6-ounce or two 3-ounce boxes)

Instructions

    Cup of Yum
  1. Begin by blind baking your pie crust according to package directions or if using scratch pie crust, I would guess approximately 15 minutes at 425F. Tip: Make sure to weigh down the crust with dry beans or pie weights. Optionally, you can place a sheet of foil first over the raw crust, then place the beans or weights inside the foil so they're not in direct contact with the crust.
  2. After baking for approximately 15 minutes, evenly brush with the egg whites and bake for another 3 minutes which helps seal the crust.
  3. Remove from the oven, fill it with the strawberries; set aside.
  4. To a medium saucepan, add the sugar, corn starch, water, and heat over medium heat until the sugar and corn starch are completely dissolved; should be just a few minutes.
  5. Remove from the heat and stir in the Strawberry Jell-0 (one 6-ounce box or two 3-ounce boxes)
  6. Let the mixture cool until it is just barely warm. However, you don’t want the sauce to set so keep an eye on it.Tip: Make sure the glaze has cooled to just slightly warm before pouring over the strawberries. If the strawberry pie glaze is too warm, the strawberries will start to actually cook, and then release their natural juices, sometimes called “weeping,” which causes the pie to seem runny and the crust to get soggy.
  7. Pour the sauce over the strawberries, making sure to try to coat all the strawberries.
  8. Place pie in the fridge to chill and set for at least 1 hour so the glaze has time to fully set up. (You can make the pie the night before if you're serving it for an event to make sure it's well-chilled.)
  9. Optionally, serve with whipped cream, whipped topping, or vanilla ice cream.

Notes

  • Pie will keep airtight for up to 2 days at room temp however I recommend storing it airtight in the fridge for 5 to 7 days. Additionally, I think this pie tastes better in the warmer months when it's served chilled.
  • Pie plate to use: This pie will make one large 9.5-inch pie baked in a 9.5-inch glass pie plate. Or you can use two disposable 9-inch foil pans since they are much more shallow.
  • Make ahead: There is no harm in making this pie the night before if you’re serving it for an event and allowing it to chill overnight in the fridge and really solidify.
  • Storage instructions: Pie will keep airtight for up to 2 days at room temp however I recommend storing it airtight in the fridge for 5 to 7 days. Additionally, I think this pie tastes better in the warmer months when it's served chilled.

Nutrition Information

Serving 1serving Calories 259kcal (13%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Sodium 96mg (4%) Fiber 3g (12%) Sugar 38g (76%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 259

% Daily Value*

Serving 1serving
Calories 259kcal 13%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Sodium 96mg 4%
Fiber 3g 12%
Sugar 38g 76%

* Percent Daily Values are based on a 2,000 calorie diet.