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Get the Recipe Fresh Strawberry Pie (No Jell-O)

Make this Fresh Strawberry Pie without gelatin or Jell-O while the strawberries are ripe and juicy! Classic graham cracker crust is filled with a sweet, fresh strawberry filling made with agar-agar. It's a no-bake recipe that's perfect for summertime!

Prep Time
55 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 8 slices
Calories: 249 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 Graham Cracker Crust storebought or homemade
  • 7 7 cups strawberries divided
  • 1 1 cup granulated sugar
  • ¾ ¾ cup strawberry juice* see notes
  • ¾ ¾ cup water* see notes
  • 3 3 Tablespoon agar-agar flakes
  • Whipped Cream for serving

Instructions

    Cup of Yum
  1. If making a homemade graham cracker crust, prepare it first as it needs to set in the fridge for 1-2 hours. If using store-bought, you won't need to worry about the crust until later.
  2. Quarter 5 1/2 cups of the strawberries; if you have very large strawberries you may want to cut them into smaller pieces, and if they are small you may only need to halve them. Make them approximately equal in size.
  3. Add the chopped strawberries to a large bowl and stir in the sugar to completely coat the berries (to macerate the berries). Let them sit for approximately 25 minutes to release their juices, stirring occasionally. Once you have 3/4 cup liquid, proceed with step 4*.
  4. Meanwhile, puree the remaining 1 1/2 cups of strawberries in a mini food processor or blender, then set aside. You can also mash the berries using a potato masher or large fork if you don't have a food processor.
  5. In a medium saucepan, combine the strawberry juice/syrup from the macerated strawberries, water, and agar-agar flakes. Bring to a boil; whisk the mixture occasionally, and boil for 8-10 minutes. Remove from heat and let sit for a few minutes to cool slightly.
  6. Once the liquid has slightly cooled, add the pureed strawberries and the remaining quartered strawberries to the liquid; stir to combine. Pour the strawberry filling into the prepared 9-inch graham cracker crust, evenly spreading it across as needed.
  7. Refrigerate the pie for at least 4 hours until it has firmed up. It is best served the day of making it, so I recommend planning ahead as needed. Top with whipped cream and enjoy!

Notes

  • Liquid: you'll need 1 1/2 cups liquid total; if you have more strawberry syrup from macerating, you can adjust the amount of water you add (i.e. if you have 1 cup strawberry syrup, use only 1/2 cup water).
  • The pie is best served the day you made it. Especially delicious with a large helping of whipped cream!

Nutrition Information

Serving 1slice Calories 249kcal (12%) Carbohydrates 50g (17%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 105mg (4%) Potassium 238mg (7%) Fiber 3g (12%) Sugar 35g (70%) Vitamin A 15IU (0%) Vitamin C 74mg (82%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 249

% Daily Value*

Serving 1slice
Calories 249kcal 12%
Carbohydrates 50g 17%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 105mg 4%
Potassium 238mg 5%
Fiber 3g 12%
Sugar 35g 70%
Vitamin A 15IU 0%
Vitamin C 74mg 82%
Calcium 39mg 4%
Iron 1mg 6%

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