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This no bake strawberry pie is bursting with fresh, juicy strawberries in a sweet, glossy filling, all nestled in a flaky pie crust. It’s an easy, refreshing dessert that’s perfect for spring and summer!
My Oreo Pie and Coconut Cream Pie are reader favorites too. Because who doesn’t love pie?!
Why you’ll love this easy strawberry pie recipe!
While you can make strawberry pie year-round, it’s definitely a dessert that makes you think of warmer weather. Whether it’s to celebrate the start of strawberry season in the spring or as a light dessert for a hot summer day, you simply can’t do better than an old-fashioned strawberry pie. (Although this Strawberry Delight is pretty darn good too when you’re looking for a fresh strawberry recipe!)
This recipe is loaded full of fresh, sweet, fragrant strawberries. (Yes, this summer pie recipe smells amazing—your whole kitchen will smell like strawberries when you make it!) If you’ve never made a no bake strawberry pie before, you’ll find that it’s even easier than cherry pie or apple pie. Make the filling on the stovetop, pour it in the crust, and chill!
- Fresh and Flavorful: Made with real strawberries for the best natural sweetness.
- No Bake Filling: No need to turn on the oven for the filling—just cook briefly and chill. (This Easy Philadelphia No Bake Cheesecake is another no-bake fave!)
- Perfect for Summer: Light, refreshing, and ideal for warm weather.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
(Here are my favorite pies to make for Pi Day!)
Table of Contents
Recipe Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Refrigerated pie crust – Or, use our homemade pie crust recipe to make your own pie crust. A graham cracker crust will also work. Use a gluten-free pie crust if needed.
- Fresh strawberries – Here’s how to refresh strawberries that are past their prime. Have extra strawberries after making this pie? Here’s how to freeze strawberries.
- Water – Helps create the base for the filling.
- Granulated sugar – Sweetens the filling and enhances the strawberries.
- Vanilla extract – Adds a subtle depth of flavor.
- Cornstarch – Thickens the filling so it sets properly.
- Unflavored gelatin – Helps stabilize the pie for clean slices.
Variations
- Graham Cracker Crust: Swap the traditional crust for a graham cracker crust for a sweeter base.
- Mixed Berry Pie: Combine strawberries with blueberries or raspberries.
- Strawberry Glaze Pie: Use fewer whole berries and more pureed filling for a smoother texture.
How to Make No Bake Strawberry Pie
- Start the filling: Mash half of the berries with a fork in a medium saucepan. Add ¼ cup of water, sugar, and vanilla and bring the mixture to a low boil over medium heat, continuing to mash the berries. Cook for 5 minutes, creating the consistency of pureed strawberries. You can also quickly pulse the filling in a blender.
- Prepare the crust: Lay the pie dough into a 9-inch pie dish or pie pan, and press the edges. Bake pie crust on the center rack in your oven until golden brown according to the package (or recipe) instructions. Then, let the crust cool completely on a wire rack.
- Finish the filling: Whisk the cornstarch and ½ cup of cold water in a small bowl. Slowly stir this into to the strawberry mixture, and return to a boil, stirring constantly. Reduce the heat and continue to cook until the filling has thickened, about 3 minutes. Whisk in the gelatin. Cook for 3 minutes or until the gelatin is dissolved, stirring constantly. Remove from the heat, and fold in the remaining strawberries.
- Assemble and chill: Pour the filling into the bottom of the crust, and use a spatula to smooth it out. Chill the pie in the refrigerator for 4 hours. Then, slice and serve with Chantilly cream.
How to Store
Store your fresh strawberry pie covered with aluminum foil in the fridge for 4 to 5 days. You can also freeze the pie in an airtight storage container for up to 3 months.
Frequently Asked Questions
This recipe uses both corn starch and gelatin to create a thick strawberry filling. If your pie is runny, it may be that the filling was undercooked. You can also add a teaspoon or so of fresh lemon juice to help thicken the filling. As with strawberry jam, the natural pectin helps thicken the filling.
While you can buy strawberry pie filling, it’s just not the same as the filling from scratch! The flavor of fresh strawberries really shines through.
If your kitchen isn’t warm, the pie could keep for about 2 days at room temperature, but refrigerating is better.
Yes! This pie is perfect for making a day in advance.
More Strawberry Recipes to Try
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No Bake Strawberry Pie
Equipment
- 1 9 Inch Pie Plate
- 1 Small Saucepan
- 1 Small bowl
Ingredients
- 1 sheet refrigerated pie crust or make your own Homemade Pie Crust!
- 1 quart fresh strawberries quartered
- ¼ cup water
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- 3 tbsp cornstarch
- ½ cup water
- 1 tbsp unflavored powdered gelatin
Instructions
- Lay pie dough into a 9-inch pie plate or tin and press the edges to secure. Bake, undocked, according to the package instructions.
- For the filling, mash half of the berries with a fork and combine with ¼ cup of water, sugar, and vanilla in a small saucepot. Bring to a low boil over medium heat, continuing to mash the berries. Cook for 5 minutes.
- In a small bowl, whisk together the cornstarch and ½ cup of cold water. Slowly add to the berry filling and return to a boil over medium-high heat, stirring constantly. Reduce to medium-low and cook until thickened, about 3 minute. Reduce to low heat and add the gelatin. Whisk to combine. Cook for 3 minutes or until the gelatin is dissolved, stirring constantly. Remove from the heat and fold in the remaining fresh strawberries.
- Pour filling into baked and cooled pie crust and smooth with a spatula. Chill in the refrigerator for 4 hours. Top with whipped chantilly cream!
Made this pie today. It was amazing. I had a slice of strawberry pie about 50 years ago and could never find one that tastes.ike this one. It was sooooo good