Fresh Strawberry Pie with Jello

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This Fresh Strawberry Pie with Jello recipe combines the sweetness of ripe strawberries, jello, and cool whip with a flaky, buttery crust.

Treat yourself to a taste of summer with this fresh and easy strawberry jello pie.

Strawberry Pie Made with Jello

High on my list of summer desserts would be a strawberry pie recipe with jello. It is so cool and refreshing when our summer temperatures soar.

This irresistible dessert combines the vibrant flavors of ripe strawberries with the tangy sweetness of Jello, resulting in a truly sensational treat.

My family digs this recipe for Strawberry Jello Pie, and I like how easy and quick it is to make for them.

3 reasons to love this strawberry pie with jello recipe

1. It makes everybody swoon.
2. You probably already have most of the ingredients on hand, and all you need is 6!
3. It’s gonna be your new summer go-to recipe….promise.

What do you need to make a strawberry pie with jello and cool whip?

• 9″ frozen pie crust shell: You’ll find these in the freezer section (usually near frozen desserts) of your favorite grocer. They come in a two-pack but you’ll only need one for this recipe.
• Strawberries: Fresh strawberries sliced lengthwise make this pie look so pretty.
• Granulated sugar and cornstarch: sugar sweetens the pie filling and cornstarch thickens it.
• Strawberry gelatin: I used the regular strawberry gelatin with sugar, but you can also substitute sugar-free strawberry gelatin.
• Whipped topping: This ingredient is optional, but it sure makes the strawberry pie look and taste extra yummy.

How to make Strawberry Jello Pie

Preheat the oven to 425 degrees. Let the pie crust shell thaw for 10-15 minutes on the counter; prick the sides and bottom all over with a fork. Bake the pie crust on the bottom oven rack for 10-12 minutes or until nicely golden brown; cool.

Meanwhile, combine the sugar, cornstarch, gelatin, and water in a saucepan over medium heat; cook the mixture until nicely thickened, whisking often.

Slice the strawberries lengthwise into slices; place them into the cooled and baked pie crust. Pour the slightly cooled (it can still be a bit warm) gelatin mixture over the sliced strawberries in the baked and cooled pie crust.

Refrigerate the pie until the filling is set and the pie is fully chilled throughout, 4-6 hours.

Slice the pie into 6 pieces and top with whipped topping; serve at once.

Tips for making Strawberry Jello Pie

Can I use sugar-free jello or gelatin for making this strawberry pie?

I’m 90% sure it will work. Let me know if you try it!

Is a frozen pie crust is okay?

A store-bought frozen or refrigerated pie crust works great, and that’s typically what I use in this recipe because I’m always in a hurry!

Is it okay to make my pie crust?

Yes, and here’s my favorite recipe for making tender and flaky homemade pie crust. It’s super easy.

If you make homemade pie crust, the dough freezes very well.

It’s easy to make several batches at once and put the extra into the freezer whenever you need it.

How to blind bake a frozen pie crust with pie weights

Before pre-baking a frozen pie crust, preheat the oven to 425 degrees F.

Unpackage the frozen pie crust, placing it onto a baking sheet; prick the bottom of the crust a few times using a fork.

Place a sheet of foil over the pie crust, gently pressing it down into the pie crust and up the sides; fill the foil with pie weights or dried beans.

Place the pie crust into the oven on the lowest rack. Bake for 10 minutes; remove the pie crust from the oven.

Pull the foil’s edges towards each other, lifting the foil with the pie weights out of the pie crust.

Return the empty pie crust to the oven, this time on the center rack. Bake the empty pie crust for 5-10 minutes until golden brown on both the top and the bottom.

Cool on a cooling rack before adding the filling.

Is pre-baking the same thing as baking blind?

Pre-baking a single (bottom) pie crust is also called baking blind.

This is baking a pie crust or other pastry without the filling.

Pre-baking or blind baking a pie crust is necessary when it will be filled with a filling, so the crust has to be fully baked beforehand.

Which tools are helpful for making this strawberry pie recipe?

I like flat whisks that are silicone-coated in case I happen to be using a non-stick pan or saucepan; the silicone-coating ensures the whisk won’t ruin the pan by scratching the finish.

If you already own a balloon whisk (which is made for a mixing bowl) you can use it for whisking the gelatin mixture.

Are you making your own crust for this recipe? You’ll need a deep-dish 10-inch pie pan. Or, if you happen to have a deep-dish 9-inch pie pan on hand, this will work fine.

For stirring the pie filling and then spooning it into the baked crust, I love, love, love Le Crueset silicone spatula spoons (also known as spoonulas).

Ceramic pie weights are helpful for baking pie crusts because they keep the crust nice and flat across the bottom while it bakes.

More Favorite Recipes

If you follow my blog, you might see more than one strawberry recipe posted here, that’s for sure. We enjoy White Chocolate Strawberry Poke Cake and Strawberry Angel Dessert, too.

If you’re looking for something warm and comforting that’s great topped with ice cream, give the Farm House Strawberry Crumble a try – it’s heavenly! If you are a strawberry shortcake fan, be sure to try my recipe for Creamy Strawberry Shortcake Dip, served with vanilla wafers.

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