This quick 30 minute strawberry pie with graham cracker crust is easy to make with simple ingredients and so refreshing and delicious! It’s the ultimate spring and summer pie and perfect for occasions Mother’s Day!
This pie is the perfect way to kick off spring with its cool and refreshing taste with fresh berries. It's even better in the summer when strawberries are in season! Anytime I make this for dessert, everyone compliments me on how pretty and tasty it is!
Ingredients
- GRAHAM CRACKER CRUMBS
- BUTTER
- GRANULATED SUGAR
- STRAWBERRIES
- LEMON JUICE
- WATER
- SALT
- CORN STARCH
- VANILLA EXTRACT
See the recipe card below for the ingredient measurements.
Substitutes and Additions
- Pretzels: Strawberry and pretzel combos are super popular because the flavors go so well together. Try crushing up some pretzels and adding them to the crust with the other ingredients for a salty and delicious twist.
- Coconut: Another great option is adding some shredded/flaked coconut into the crust to add a subtle tropical and nutty flavor.
- Mint: Consider garnishing the strawberry graham cracker pie with some fresh mint leaves for a refreshing flavor that will pair well with the sweetness of the strawberries.
Instructions
Pie Crust:
- Prepare: Preheat the oven to 350° F and grease a 10-inch spring foam pan with cooking spray.
- Mix: In a bowl, combine and mix the graham cracker crumbs and sugar. Add the melted butter and mix until it’s fully incorporated.
- Bake: Dump the crumb mixture into the spring foam pan and press it into the pan evenly until a firm crust is formed. Bake the crust for 9-10 minutes until golden, and set it aside while you make the strawberry filling.
Pie Filling:
- Chop: Chop the tops off all of the strawberries. Take 12-15 strawberries and slice them in half vertically. Leave the remaining strawberries whole.
- Mix: To a blender or food processor, add the whole strawberries, sugar, lemon juice, boiled water, and salt. Blend until smooth. Add the cornstarch and blend once more.
- Cook: Transfer the strawberry mixture to a small pot on medium to high heat. Bring the pot to a boil while constantly stirring. Once it begins boiling, keep stirring for 3-4 minutes until it’s darker in color and thicker in texture. Remove it from the heat and allow it to cool down for 10 minutes. Mix in the vanilla.
- Chill: Mix in the remaining sliced strawberries into the pot and then pour the strawberry mixture over the pie crust. Flip the strawberries face down (seed side up) and refrigerate the pie for 2+ hours until it’s set.
- Serve: Serve the strawberry pie cold, topped with whipped cream, cool whip, or vanilla ice cream.
Storage
Store in the fridge covered tightly with plastic wrap/aluminum foil or in an airtight container for up to 3 months or in the freezer for up to 3 months.
Frequently Asked Questions
This can happen for a few reasons, including boiled water wasn’t used in the pie filling mixture, not enough cornstarch used (key thickener ingredient), it didn’t cook it long enough for it to thicken, or it didn’t chill long enough to set before slicing and serving it.
Store the pie covered with plastic wrap or in an airtight container for up to 5 days in the fridge.
Related Recipes
If you love easy and refreshing pies, then try this no bake banana cream pie with vanilla pudding, no bake key lime pie with graham crack crust, peach pie with canned peaches, and oreo peanut butter pie too!
Print📖 Recipe
Strawberry Pie with Graham Cracker Crust
- Total Time: 30 minutes
- Yield: 10
- Diet: Vegetarian
Description
This rich strawberry pie with graham cracker crust is best served during the spring and summer months and will be a hit at your next Mother’s Day celebration.
Ingredients
Pie Crust:
- Graham Cracker Crumbs: 1 and ½ Cups
- Granulated Sugar: ⅓ Cup
- Melted Butter: ¼ Cup
Pie Filling:
- Strawberries: 2 Pounds
- Granulated Sugar: 1 Cup
- Lemon Juice: 1 Tablespoon
- Boiling Water: ⅓ Cup
- Salt: ¼ Teaspoon
- Corn Starch: 3 Tablespoons
- Vanilla Extract: 1 Teaspoon
Instructions
Pie Crust:
- Prepare: Preheat the oven to 350° F and grease a 10-inch spring foam pan with cooking spray.
- Mix: In a bowl, combine and mix the graham cracker crumbs and sugar. Add the melted butter and mix until it’s fully incorporated.
- Bake: Dump the crumb mixture into the spring foam pan and press it into the pan evenly until a firm crust is formed. Bake the crust for 9-10 minutes until golden, and set it aside while you make the strawberry filling.
Pie Filling:
- Chop: Chop the tops off all of the strawberries. Take 12-15 strawberries and slice them in half vertically. Leave the remaining strawberries whole.
- Mix: To a blender or food processor, add the whole strawberries, sugar, lemon juice, boiled water, and salt. Blend until smooth. Add the cornstarch and blend once more.
- Cook: Transfer the strawberry mixture to a small pot on medium to high heat. Bring the pot to a boil while constantly stirring. Once it begins boiling, keep stirring for 3-4 minutes until it’s darker in color and thicker in texture. Remove it from the heat and allow it to cool down for 10 minutes. Mix in the vanilla.
- Chill: Mix in the remaining sliced strawberries into the pot and then pour the strawberry mixture over the pie crust. Flip the strawberries face down (seed side up) and refrigerate the pie for 2+ hours until it’s set.
- Serve: Serve the strawberry pie cold, topped with whipped cream, cool whip, or vanilla ice cream.
Notes
Level the crust with a flat surface, like the flat bottom of a drinking glass, to firmly press down the crust evenly before baking it.
Use boiling water in the strawberry pie filling mixture to ensure the pie sets correctly.
Juice the lemon with your hands instead of a juicer if you don’t have one.
You can also use a store-bought graham cracker crust with this recipe if preferred.
Nutrition facts are estimates only.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, pie
- Method: Bake, chill, stove top
- Cuisine: American
Tyler says
zen says
delicious 😋