Can I use frozen strawberries instead of fresh?

Yes, you can! Just make sure to fully thaw and drain them before use. Blot gently to remove extra moisture. Frozen berries are softer and can be a great choice when making a cooked filling. You can also blend fresh and frozen—use frozen in the filling and save fresh slices for garnish.

How long does it take to set, and how far ahead can I make it?

Your no bake strawberry pie should chill for at least 4 hours. Overnight is even better for structure and flavor. You can make the pie up to 2 days ahead and store it in the fridge, covered. Wait to add whipped topping or garnishes until just before serving to keep everything fresh.

How do I prevent a runny pie?

Avoid excess liquid by properly thickening your filling with cornstarch or gelatin. Let the pie cool completely before refrigerating, and give it enough time to set. Blotting the strawberries and using fully cooled ingredients also helps avoid a watery texture.

What kind of crust should I use?

Graham cracker crust is the most traditional option, but shortbread and pretzel crusts also work wonderfully. For best results, make sure the crust is tightly packed and fully chilled before adding your filling. Store-bought crusts work fine for quick prep, but homemade options often have better flavor and structure.

No Bake Strawberry Pie – 5-Star Easy Dessert Everyone Loves

Description

This no bake strawberry pie is fresh, fruity, and perfect for every season. Made with simple ingredients and no oven required, it’s a dessert anyone can master.

Ingredients

Scale

2 cups fresh strawberries, hulled and sliced
1 cup frozen strawberries (thawed and drained)
1/2 cup sugar
1 tbsp cornstarch
1 pre-made graham cracker crust (or homemade)
1 tbsp lemon juice
1/2 tsp unflavored gelatin (optional, for firmer set) Whipped cream, for topping

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Instructions

1. In a saucepan, combine frozen strawberries, sugar, and cornstarch over medium heat. Cook until thickened.

2. Stir in lemon juice and let mixture cool completely.

3. Place sliced fresh strawberries in the pie crust.

4. Pour cooled filling over fresh berries evenly.

5. Chill pie in the refrigerator for at least 4 hours, or overnight.

6. Top with whipped cream before serving.

Notes

For firmer texture, bloom gelatin in 1 tbsp cold water and stir into warm filling. Use paper towels to blot fresh berries before layering to reduce moisture. Pie lasts 2–3 days in the fridge, covered tightly.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 120mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg

Description

Ingredients

Instructions

Notes

Nutrition

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