Amazing Fresh Strawberry Pie

There’s no longer a lot higher than a warm summer season day and the best fresh strawberry pie made with jell-o! Don’t panic, we are able to show you the way to make strawberry pie smooth! I think that’s the primary time I’ve ever written Jello an appropriate manner, Jell-o! Cade usually does, so if you see it the proper way you’ll recognise who wrote the put up.

Regardless of the way you spell it out, this honestly is the high-quality sparkling Strawberry Pie recipe, and that i trust it’s the crust and a secret factor within the strawberry pie glaze that make all the distinction. A fresh strawberry pie is not just a pie crust full of strawberries, I mean I bet it's far, however there’s a lot extra to it than simply that.

A clean strawberry pie has to have a wonderfully flaky pie crust so as to hold up to the glaze an awful lot higher. Now in case you’re in a rush and might’t make a pie crust, before you cross purchase a pre-made shell, I’d clearly suggest you just use a graham cracker crust alternatively.

Homemade Pie Crust

  • Mom's Fail Proof Magic Pie Crust

Strawberry Filling

  • 3 Pounds Fresh Strawberries, hulled
  • 2 cups water
  • 2 cups sugar
  • 6 Tablespoons cornstarch
  • Zest of 1 Lemon
  • 1 6 oz. package strawberry jell-o

Stabilized Whipped Cream

  • 1/4 Teaspoon Unflavored Powdered Gelatin
  • 3/4 Tablespoon Water
  • 3/4 Cup Chilled Heavy Cream
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Vanilla (or to taste)


  1. Prepare pie crust according to the link above.
  2. Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear, about 5 minutes.
  3. Turn off the heat; add lemon zest and strawberry jell-o.
  4. Mix well and cool in a very large bowl.
  5. Fold in whole, hulled strawberries.
  6. Pour into pie shell.
  7. Store in refrigerator until set; serve with stabilized whipped cream piped around the edges.
  8. Stabilized Whipped Cream
  9. Sprinkle unflavored powdered gelatin over water in a microwave-safe bowl and let it stand for 3 minutes.
  10. Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied.
  11. Whip chilled heavy cream, sugar and vanilla extract in a stand mixer, staying on low speed until small bubbles form and then increase the speed to medium.
  12. When the cream begins to thicken and beaters begin to leave a trail in the cream, slowly pour in the gelatin mixture and then increase the speed to high and continue to beat until soft peaks form.
  13. Place in a piping bag.