Packed with fresh sliced strawberries and set in a flaky pie crust, this easy icebox strawberry pie is a refreshing chilled dessert that’s perfect on a hot day.
Easy Icebox Strawberry Pie
Pie sometimes gets overlooked in favor of cakes or cookies, but this chilled strawberry pie proves how delightful a simple pie can be. This is an icebox pie, so instead of baking the filled pie it is chilled in the refrigerator to set. That makes it beautifully suited to warm weather and easy to prepare.
With bright, thinly sliced strawberries suspended in a glossy gelatin filling and nestled in a prebaked or ready-made crust, this pie looks impressive while staying simple to make.
Recipe Ingredients
This strawberry pie comes together quickly, especially if you use a store-bought crust. If you prefer, use your favorite homemade pie crust instead.
- Pie crust: One 9-inch pie crust, store-bought or homemade. No top crust required.
- Water: 1 cup to make the gelatin filling.
- Cornstarch: 2 tablespoons (or swap arrowroot powder).
- Sugar: 1 cup granulated sugar (raw sugar works, too).
- Strawberry gelatin: 1 (3-ounce) packet.
- Fresh strawberries: 1 pint, thinly sliced.
- Whipped cream: Optional, for serving—homemade or store-bought.
Can I use frozen strawberries?
It’s best to use fresh berries. Frozen strawberries release excess liquid as they thaw, which can make the pie watery and affect the set of the gelatin filling.
How to Make Fresh Strawberry Pie
This is an elegant yet straightforward dessert you’ll want to serve all season. The assembly is quick and yields a beautiful result.
- Prepare the crust. Prebake a 9-inch pie crust following package directions or your favorite homemade crust method. Let it cool.
- Make the gelatin filling. In a saucepan, whisk the water, cornstarch (or arrowroot), and sugar until smooth. Bring to a boil, stirring constantly, and let it boil for one minute until thickened. Remove from heat and stir in the strawberry gelatin powder until dissolved. Allow the mixture to cool for 10–15 minutes so it’s not piping hot.
- Arrange the strawberries. Thinly slice the strawberries and arrange them across the bottom of the cooled pie crust so the fruit is evenly distributed.
- Pour and chill. Pour the cooled gelatin mixture over the strawberries, gently spreading if needed. Refrigerate the pie for at least 4 hours, or until the center is fully set.
- Serve. Top slices with whipped cream if desired and serve chilled.
Recipe Tips for Success
- No-bake crust: You can use a no-bake crust like graham cracker, vanilla wafer, or cracker crust if you prefer to skip prebaking.
- Flavor variations: Substitute another gelatin flavor such as raspberry or cherry for a different taste—adjust to your preference.
- Pie dish size: This recipe is formulated for one 9-inch pie. Avoid deep-dish or larger pans unless you increase the filling.
Make Ahead Instructions
This pie stores well in the refrigerator. Make it two or three days ahead, cover tightly with plastic wrap, and keep chilled until ready to serve.
How to Store Leftovers
Store leftovers covered in the refrigerator for up to 3 days. Freezing is not recommended because thawing can make the texture watery and mushy.
More Dessert Recipes
- Fruit Salad
- Cinnamon Sugar Pretzel Bites
- Blueberry Rhubarb Cobbler
- Tres Leches Cake
Fresh Strawberry Pie
Ingredients
- 1 9-inch pie crust, store-bought or homemade
- 1 cup water
- 2 tablespoons cornstarch, or arrowroot powder
- 1 cup granulated sugar
- 1 3-ounce package strawberry gelatin
- 1 pint fresh strawberries, thinly sliced
- Whipped cream, for serving
Instructions
- Prebake the pie crust according to package directions or your favorite homemade recipe, then let it cool.
- In a saucepan, whisk together the water, cornstarch, and sugar until dissolved. Bring to a boil, stirring constantly. Cook for one minute or until the mixture thickens, then remove from heat.
- Stir in the strawberry gelatin powder until fully dissolved. Let the mixture cool for about 10–15 minutes so it is warm but not hot.
- Arrange thinly sliced strawberries in the bottom of the prepared crust. Pour the cooled gelatin mixture over the strawberries, spreading gently if needed.
- Refrigerate the pie for at least 4 hours or until the center is set.
- Serve chilled, topped with whipped cream if desired.
Nutrition
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Carbohydrates: 71g
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Protein: 4g
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Fat: 9g
Nutritional info is an estimate provided as a courtesy. Values may vary based on ingredients and preparation methods.
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