Cool & Easy Strawberry Pie with Homemade Graham Cracker Crust

Cool & Easy Strawberry Pie with Homemade Graham Cracker Crust is a fresh, fruity, and no-fuss dessert that’s perfect for warm days and sweet cravings. With a buttery graham cracker base, a chilled, glossy strawberry filling, and a light whipped topping, this pie is irresistibly simple and crowd-pleasing—no oven required beyond the crust!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham crackersugarunsalted butter (melted)

For the filling:
fresh strawberriesstrawberry-flavored gelatin (JellO)granulated sugarsaltcornstarchwaterlemon juice (optional for brightness)

For topping:
whipped topping or homemade whipped creamfresh strawberries (for garnish)

directions

Make the crust:
Preheat oven to 350°F (175°C).
Crush graham crackers into fine crumbs and mix with sugar and melted butter until combined.
Press the mixture into a 9-inch pie dish, evenly covering the bottom and sides.
Bake for 8–10 minutes until lightly golden. Cool completely.

Make the filling:
Wash, hull, and slice fresh strawberries. Set aside.
In a saucepan, combine sugar, cornstarch, salt, and water over medium heat. Stir until thickened and translucent.
Remove from heat and stir in strawberry gelatin and lemon juice until fully dissolved.
Let the gelatin mixture cool slightly, then gently fold in sliced strawberries.
Pour the strawberry mixture into the cooled crust and smooth the top.
Refrigerate for at least 4 hours, or until set.

Top and serve:
Once set, spread whipped topping over the pie or pipe dollops around the edge. Garnish with fresh strawberries.
Slice and serve chilled.

Servings and timing

This recipe serves 8 slices.
Preparation time: 25 minutes
Baking time (crust only): 8–10 minutes
Chilling time: 4 hours
Total time: 4 hours 35 minutes

Variations

Use vanilla wafers or pretzels for a different crust.
Add a layer of sweetened cream cheese beneath the filling for richness.
Top with chocolate shavings or a drizzle of white chocolate.
Use sugar-free gelatin and whipped topping for a lighter version.
Make mini pies in ramekins or muffin tins.

storage/reheating

Store pie covered in the refrigerator for up to 4 days.
Do not freeze, as the gelatin and crust may separate.
Serve straight from the fridge—no reheating needed.

FAQs

Can I use store-bought graham crust?
Yes, for a quicker option, but homemade adds better flavor and texture.

Do I have to cook the strawberry filling?
Yes, cooking activates the cornstarch for proper thickening.

Can I use frozen strawberries?
Fresh is best for texture, but thawed and well-drained frozen berries can work.

Is this pie very sweet?
It’s pleasantly sweet with natural strawberry flavor—adjust sugar to taste.

Can I make it a day ahead?
Yes, it actually sets better when made the night before.

Can I skip the whipped topping?
Yes, or substitute with yogurt or a dollop of crème fraîche.

How do I keep the crust from getting soggy?
Make sure it cools completely before adding filling and avoid overfilling.

Can I use different fruit?
Yes, raspberries, peaches, or blueberries work well with matching gelatin.

Is this pie gluten-free?
Use gluten-free graham crackers for an easy substitution.

Can I use gelatin sheets instead of powder?
Yes, but dissolve them in hot water as directed before adding to the filling.

Conclusion

Cool & Easy Strawberry Pie with Homemade Graham Cracker Crust is the ultimate chilled dessert—fresh, fruity, and delightfully simple. With its buttery crust, vibrant strawberry filling, and creamy topping, it’s a beautiful, make-ahead treat that captures the essence of summer in every slice.

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