This No Bake Fresh Strawberry Pie is filled with nothing but strawberries with a homemade sauce- no Jell-o needed! It’s the perfect dessert to celebrate the delicious fruits of summer.
Last week when strawberries were on sale I grabbed a couple extra containers so I could finally make a no bake fresh strawberry pie. But I was really disappointed to find that so many of the strawberry pies used jell-o in them. For some reason that just ruined it for me. So I adapted a couple recipes and came up with a no bake nothing but fresh strawberries pie.
I loved how it turned out- not too sweet, plenty of strawberries, and a nice tangy kick from the orange juice. So with pi day just around the corner here is another pie to go along with the Apple Berry Pie I posted Monday or our family’s favorite No Bake Cherry Cream Cheese Pie.
I just loved how these strawberries looked all squished into the pie crust. And I finally got to use my cute red pie plate I got for my grandma this Christmas. It made me so excited. We took this to my uncle’s house and his 5-year old declared he didn’t like strawberry pie and proceeded to inhale his pie faster than my two who were also shoveling pie into their little mouths. I considered that a big stamp of approval.
- Pie crust
- Whipped cream
You can use either a classic pie crust or a graham cracker pie crust. Of course they can also be store bought or homemade.
Also, you can make homemade whipped cream or use store bought. Use what you have or like and don’t feel about it.
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The key is to cook the filling until it is thick and jam like. That way it will keep it’s shape better when you cut into it. This filling is thinner than other pies made with Jell-o but that was by design.
I always refrigerate my pies made with fruit because they last longer that way. Cover with plastic wrap or foil and store in the fridge for 4-5 days.
I will note that having the strawberries whole did create a little bit of difficulty for the kids. I looked over to see my son trying to shove a giant strawberry in his mouth and had to tell him to put it down so I could cut it up for him.
So I changed the recipe to have you halve the strawberries which would make them much more manageable. And if you have some extra large strawberries you might want to quarter them.
Top tips for cooking with kids
If you are cooking with younger kids, I would break the recipe up into 2 separate cooking segments. Make the filling and then while you leave it to cool, do another activity like taking a walk, playing outside, or doing a simple art project.
Kids can easily burn out with a multi-step process (parents too!), so creating distinct stages to the baking process can keep it fun for everyone.
See here for more tips on cooking with kids!
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- 1 9 inch pre-baked pie crust or graham cracker crust
For puree filling:
- 1 pound strawberries rinsed and quartered
- 1 cup sugar
- zest of 1 orange
- ¼ cup orange juice
- ⅓ cup cornstarch
- 1 pound Additional strawberries, halved, and if extra large quartered
- Whipped cream (optional)
- In a food processor, blend 1 pound strawberries with the sugar, orange zest, orange juice, and cornstarch.
- Pour mixture into a skillet and cook over medium heat, stirring constantly with a whisk. Bring to a boil and cook for about 1 more minute stirring constantly until mixture beings to thicken. Remove from heat and allow to cool.
- Rinse and halve the additional 1 pound strawberries and arrange in your baked pie crust.
- Pour cooled strawberry puree over the strawberries and gently shake to allow the puree to settle in between the strawberries.
- Refrigerate for several hours before serving. Top with whipped cream.