Go Back
A strawberry pie inside a pie plate with a graham cracker crust.

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


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 cup water
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 box (3 oz) strawberry Jello
  • 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
  • ¼ cup powdered sugar
  • OR use spray whipped cream or Cool Whip


  • 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), ground cinnamon, and brown sugar 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.
  • 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

  • In a small saucepan, over medium-high heat, whisk together 1 cup of water, sugar, and cornstarch. Heat the sugar mixture, stirring frequently, to a boil. Once boiling, remove from heat and pour it into a mixing bowl.
    * Make sure it's a heat-safe mixing bowl, like a glass one, heavy duty plastic one, or stainless steel bowl.
  • Immediately add the strawberry jello powder into the hot water and whisk together until all the jello has been dissolved, about 2 minutes. Mixture will also start to thicken slightly.
  • 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.
  • 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 topped with whipped cream if wanted.

Whipped Cream

  • To make your own, 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.
  • Or make it really easy and use thawed Cool Whip for the topping, or buy a can of spray whipped cream.


Nutrition Information : Only the strawberry pie + crust is included in the info. It does not include any whipped cream topping. ⅛th 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. 


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