Fresh Strawberry Pie

A pile of strawberries inside a graham cracker crust, topped with a shiny red glaze, whipped cream and mint.

This fresh strawberry pie recipe is a no bake delight that's made with a graham cracker crust, loads of fresh strawberries and a sweet glaze. Top it with whipped cream for a show stopping finish to any meal!

Course Dessert

Cuisine American

Prep Time 1 30

Cook Time 5

Total Time 1 35

Servings

Calories 310kcal

Author Sara Welch

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons melted butter
cooking spray

For the glaze:

3/4 cup sugar
2 tablespoons cornstarch
1 3-ounce package strawberry gelatin
1 cup water

For the filling:

5 cups strawberries tops sliced off

For garnish:

3/4 cup whipped cream or whipped topping
mint sprigs

Instructions

For the crust: In a bowl mix together the graham cracker crumbs, sugar and butter until thoroughly combined. Coat a 9 inch pie pan with cooking spray and firmly press the graham cracker mixture into the bottom and sides of the pan. Chill for at least 30 minutes or up to 3 days.
For the glaze: Place the sugar, cornstarch and water in a medium saucepan. Stir until smooth. Turn the heat on medium-high and bring to a boil, cook for 1-2 minutes or until thickened.
Remove the pan from the heat and stir in the gelatin, mixing until gelatin is completely dissolved. Chill the glaze for 20-30 minutes to cool.
Arrange the berries in the pie crust and pour the glaze evenly over the top. Chill for at least one hour, or up to 3 hours.
Top with whipped cream and mint if desired. Cut into slices and serve.

Video

Notes

Look for strawberries that are all similar in size. I like to use small to medium sized strawberries because it makes the pie easier to cut into.

While I love the look of the whole strawberries, if you prefer you can use sliced strawberries.

If you're really pressed for time, you can buy a pre-made graham cracker crust, although the homemade definitely tastes better.

Nutrition