No-Bake Strawberry & Cream Pie

This No-Bake Strawberry and Cream Pie is a light, refreshing and easy to make pie, filled with fresh strawberries!

NO BAKE STRAWBERRY PIE

This No-Bake Strawberry & Cream Pie is a family favorite around our house. It’s light, it’s refreshing, and you don’t even have to turn on your oven to make this pie.

The graham cracker crust has a hint of cinnamon, which makes this pie even more delicious. The hardest part about making this pie is waiting for it to set in the fridge.

If you want, you can also add in some fresh blueberries as well, which makes a perfect red, white, and blue dessert for your Memorial Day or 4th of July BBQ’s.

STRAWBERRY & CREAM PIE INGREDIENTS

• GRAHAM CRACKER CRUMBS: 1 1/2 cups graham cracker crumbs. I just buy the box of graham cracker crumbs.
• SUGAR: 1/3 cup granulated sugar. 
• GROUND CINNAMON: just 2 teaspoons ground cinnamon. 
• BUTTER: 1/3 cup unsalted butter, melted. 
• STRAWBERRY JELLO: 1 (3 oz.) package of strawberry jello. 
• COOL WHIP TOPPING: 1 (8 oz.) container of Cool Whip topping. Make sure it’s thawed. 
• FRESH STRAWBERRIES: 4 cups of sliced fresh strawberries.

HOW TO MAKE STRAWBERRY PIE

1. To make this No-Bake Strawberry and Cream Pie, simply:
2. Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon, and melted butter until crust forms.
3. Press graham cracker crust into a 9-inch spring-form pan. Place pie crust in refrigerator.
4. In a large bowl, add boiling water and gelatin powder. Whisk gelatin powder until completely dissolved. Then, add ½ cup cold water and ½ cup ice cubes, whisk until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for 10 minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
5. Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
6. Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a sliced strawberry.

ADDITIONAL BAKING TIPS

GRAHAM CRACKER CRUST: For the crust, I like to use a 1/2 cup measuring cup to pack down the crust into the pan, it makes it super easy. Also, the key to a great no-bake graham cracker crust is letting it refrigerate for at least 30 minutes before topping it with the pie filling.

ADD MORE FRUIT:  If you want you can add fresh blueberries, I like to add about 1 cup of blueberries to the sliced strawberries before mixing the fruit into the pie filling mixture.

 PIE NOT SETTING: I have received some comments from people that the pie is not setting.

Here is a TIP: Add the hot water to the gelatin and let it dissolve, then add your cold water and ice cubes, let it sit for about 10 MINUTES to let it thicken slightly before you add the cool whip otherwise it won’t set up and it will be runny/soupy. 

CHILLING TIME: It’s super important to allow at least 6 hours for this pie to set in the refrigerator before serving. But trust me, it will be worth the wait!

BAKING TOOLS NEEDED

FOOD PROCESSOR: Using a food processor makes making the graham cracker crust super fast & easy. 

9-INCH SPRING FORM PAN: This is SUPER important…to make this pie you will need a spring form pan.

MIXING BOWLS: These are my favorite glass mixing bowls. 

4.74 from 119 ratings

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Servings: 8 servings

No-Bake Strawberry & Cream Pie

Prep Time: 10 minutes mins

Additional Time: 6 hours hrs

Total Time: 6 hours hrs 10 minutes mins

This No-Bake Strawberry and Cream Pie is a light, refreshing and easy to make pie, filled with fresh strawberries!

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Ingredients

Graham Cracker Crust:

• ▢ 1½ cups graham cracker crumbs
• ▢ ⅓ cup granulated sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ ⅓ cup butter, melted

Strawberry Pie Filing:

• ▢ 1 box strawberry jello, 3 ounces
• ▢ ⅔ cup boiling water
• ▢ ½ cup cold water
• ▢ ½ cup ice cubes
• ▢ 8 ounces Cool Whip topping
• ▢ 4 cups fresh strawberries, sliced

Instructions

 

• Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
• Press graham cracker crust into a 9-inch spring-form pan. Place pie crust in refrigerator.
• In a large bowl, add boiling water and gelatin powder. Whisk gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, whisk until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for 10 minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
• Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
• Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.

Notes

• Swap out the jello for new summer desserts!

Calories: 295kcal, Carbohydrates: 43g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 236mg, Potassium: 172mg, Fiber: 2g, Sugar: 31g, Vitamin A: 267IU, Vitamin C: 42mg, Calcium: 52mg, Iron: 1mg

Cuisine: American

Course: No-Bake

Author: Jennifer

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