Summer Fresh Strawberry Pie
Indulge in the sweet taste of summer with this Summer Fresh Strawberry Pie, a dessert that perfectly captures the essence of sunny days. Featuring a buttery graham cracker crust baked to golden perfection, this pie is loaded with fresh, juicy strawberries and topped with a glossy, strawberry gelatin glaze that sets beautifully in the fridge. A hint of lemon juice adds an irresistible zing, balancing the sweetness for a refreshing finish. Easy to prepare in just 30 minutes of active time, this no-bake filling makes it a fuss-free treat for picnics, barbecues, or casual family dinners. Serve it with a dollop of whipped cream for an extra layer of decadence and watch it become the star of your summer dessert lineup!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 5 cups Fresh strawberries, hulled and sliced
- 3 tablespoons Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 3 ounces Strawberry gelatin
- 1 cup Whipped cream (optional for serving)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie dish to form a crust.
Bake the crust in the preheated oven for 8-10 minutes, then set it aside to cool completely.
Arrange the sliced strawberries evenly over the cooled crust.
In a small saucepan, whisk together 3 tablespoons of granulated sugar and 2 tablespoons of cornstarch. Gradually add the water and lemon juice, whisking until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil. Let it boil for 1 minute while continuing to stir.
Remove the saucepan from heat and stir in the strawberry gelatin until completely dissolved.
Allow the gelatin mixture to cool for about 10 minutes, but not completely solidify.
Pour the cooled gelatin mixture evenly over the strawberries in the crust, ensuring all berries are coated.
Refrigerate the pie for at least 4 hours or until the filling is firm.
Before serving, top with whipped cream if desired. Slice and enjoy!
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 72.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
