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Strawberry Pie without Jell-O®

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"This strawberry pie recipe was inspired by my grandpa's famous (at least famous among our family and friends) pie recipe. He made strawberry pies every summer and always put the filling in a graham cracker crust and topped it with Cool Whip®."
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Ingredients

3 h 25 m servings 312
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Slice 3/4 of the strawberries and place in a bowl.
  2. Puree remaining strawberries in a food processor until smooth and transfer to a saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice and bring to a boil, stirring often, about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
  3. Pour filling into pie shell and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.

Footnotes

  • Cook's Notes:
  • Feel free to use a plain deep-dish pie crust. You can use whipped cream in place of whipped topping.
  • You can add a few drops of red food coloring to the pureed strawberries to get a more vibrant red color for your pie.

Nutrition Facts


Per Serving: 312 calories; 7.8 58.4 2 0 188 Full nutrition

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