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A strawberry pie inside a pie plate with a graham cracker crust.
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Strawberry Jello Pie

Strawberry Jello Pie starts with a homemade graham cracker crust, filled with fresh strawberries, and then covered in an easy strawberry jello mixture. Top this strawberry pie with whipped cream for a delicious dessert!
Course Dessert
Cuisine American
Keyword fresh strawberry pie, strawberry jello pie, strawberry pie with jello
Prep Time 20 minutes
Cook Time 5 minutes
Refrigeration Time 8 hours
Total Time 8 hours 30 minutes
Servings 8
Calories 323kcal
Author Jessica - Together as Family

Ingredients

Graham Cracker Crust

  • 12 graham cracker sheets
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • 8 tablespoons (1 stick) butter melted

Strawberry Jello Filling

  • 1 box (3 oz) strawberry Jello
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice fresh or bottled
  • 1 cup cold water
  • 4 cups chopped strawberries (hulled, washed, patted dry, & chopped in 4 pieces)

Optional Topping

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • OR use spray whipped cream or Cool Whip

Instructions

  • Preheat oven tp 350° F. Spray a 9-inch pie dish with cooking spray or grease with softened butter. Set aside.

Make Graham Cracker Crust

  • If using a food processor, add the graham cracker sheets (probably will have to break these up), brown sugar, and ground cinnamon into the food processor. Mix on high speed until the mixture is in finely ground crumbs. Drizzle in the melted butter, on low speed, and mix until it resembles wet sand.
    * If mixing by hand with a wooden spoon, add all the graham cracker crust ingredients into a mixing bowl and stir together until it's combined well and resembles wet sand.
    12 graham cracker sheets, 2 tablespoons light brown sugar, ½ teaspoon ground cinnamon, 8 tablespoons (1 stick) butter
  • Pour the crumbs into the prepared pie dish and firmly press into the bottom and up the sides. Bake in the oven for 10 minutes. Allow to cool completely on a cooling rack before adding the filling.

Make Strawberry Jello Filling

  • Pour the dry contents from the strawberry jello box into a heat-safe mixing bowl. Set aside.
    * Make sure it's a heat-safe mixing bowl, like a glass one, heavy duty plastic one, or stainless steel bowl.
    1 box (3 oz) strawberry Jello
  • In a small saucepan, over medium-high heat, whisk together 1 cup of water, sugar, and cornstarch. Heat the sugar mixture, while stirring frequently, to a boil.
    1 cup water, 1/2 cup granulated sugar, 1 tablespoon cornstarch
  • Once boiling remove from the heat and immediately pour it over the strawberry jello powder inside the mixing bowl. 
    Whisk together for about 2 minutes, or until the jello has dissolved and the mixture starts to thicken.
  • While whisking, slowly add the lemon juice and the cold water.
    Loosely cover the bowl with plastic wrap or foil and set it inside the refrigerator for 30-45 minutes. The jello will start to thicken and become slightly clumpy.
    1 tablespoon lemon juice, 1 cup cold water

Assemble The Pie

  • Put a single layer of chopped strawberries along the bottom of the cooled crust. Spoon some of the jello mixture over the strawberries, making sure to cover each strawberry and filling in the gaps between strawberry pieces.
    4 cups chopped strawberries
  • Add another layer of strawberries, cover with some gelatin mixture, once again making sure to fill in the gaps between strawberries.
  • Dip the remaining strawberries into the gelatin and press them on top of the other layer. Pour any remaining strawberry jello mixture over top the strawberries.
    * Use all of the jello glaze to make sure the strawberries will stick together once set.
  • Cover the pie with tin foil or plastic wrap and let refrigerate for at least 8 hours, or overnight is preferred.
  • Serve the pie chilled, straight from the fridge, and top with whipped cream (homemade or store-bought).

Whipped Cream

  • Add the heavy cream and powdered sugar into a mixing bowl, or use a stand mixer with the whisk attachment, and beat until stiff peaks form.
    * This takes several minutes. Start at low speed and increase speed as it thickens.
    1 cup heavy whipping cream, 1/4 cup powdered sugar
  • Or make it really easy and use thawed Cool Whip for the topping, or buy a can of spray whipped cream.

Notes

Nutrition Information : Only the strawberry pie + crust is included in the info. It does not include any whipped cream topping. 1/8th of the pie is the serving size. 
Strawberry Jello : Do not use sugar-free jello in this recipe. It does not contain the same amount of gelatin in it. 
Strawberries : Hull the strawberries, meaning cut the leafy green area off, and chop each strawberry into fourths. Which is 4 pieces per berry. You can leave them larger if you want, but the pie is easier to cut if the strawberries are chopped into medium sized pieces. Make sure to wash the strawberries and pat them dry with a paper towel before using them. 
Leftovers : These will keep well in the fridge, covered, for up to 5 days. 
Serving : Serve the pie chilled, straight from the fridge. 
 

Nutrition

Calories: 323kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 288mg | Potassium: 158mg | Fiber: 2g | Sugar: 33g | Vitamin A: 379IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 1mg