Easy Strawberry Pie

A slice of strawberry pie being taken out of a tin foil pie pan.

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1 from 2 votes

Prep Time20

Cook Time5

Cooling Time3

Total Time3 25

Course: Dessert

Servings:

Calories: 344kcal

Ingredients

1 Frozen Pie Crust 9 inch, deep dish
1 cup Water
3/4 cup Sugar
2 Tbsp Cornstarch
3 ounces Strawberry Gelatin
4 cups Strawberries fresh
1 Tbsp Lime Juice

Instructions

First, bake the pie crust according to the package instructions. It will most likely instruct you to poke holes in the bottom of the crust with a fork but if it doesn't, make sure to before baking to keep the crust from puffing up as it bakes without a filling. Set aside to cool.
In a saucepan, add water, sugar and cornstarch and whisk together until combined and smooth. Bring this mixture to a boil. Whisk for 2 minutes until the sauce is an opaque white color and thickened.
In a saucepan, add water, sugar and cornstarch and whisk together until combined and smooth. Bring this mixture to a boil. Whisk for 2 minutes until the sauce is an opaque white color and thickened.
While the sauce is cooling, rinse and slice your strawberries. Pat them dry then add them into your baked pie crust and arrange into an even layer.
Once the strawberry gelatin filling has finished cooling, pour over the strawberries, making sure that all the pockets are filled and the sauce is settled in evenly.
Place the pie into the refrigerator to set up for at least 3 hours, preferably overnight.
Serve with cool whip or fresh whipped cream and enjoy!

Notes

Storing Your Pie

If you're lucky enough to have leftovers, this easy strawberry pie stores well in the refrigerator. Simply cover it with plastic wrap or aluminum foil and keep it chilled for up to 3 days. The flavors will meld together even more as it sits, making each bite more delectable than the last.

Reheating Tips

While this pie is best enjoyed cold, if you prefer a slightly warmer dessert, you can reheat individual slices in the microwave for 15-20 seconds. Be careful not to overheat it, as the filling may become runny and the crust may lose its flaky texture.

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