Thinking about the next pie you want to make? If you like cold and refreshing no bake pies like our recipe for no bake key lime pie and peanut butter no bake pie recipe, then this rich strawberry pie with graham cracker crust is perfect. It’s best served during the spring and summer and will be a hit at your next Mother’s Day celebration.
This tasty strawberry pie with graham cracker crust is made with a rich filling made from fresh strawberries, a squeeze of lemon, some sugar, and a dash of vanilla.
Reasons you’ll love this recipe
- PERFECT FOR CELEBRATING: Similar to our recipe for no bake key lime pie, this strawberry pie with graham cracker crust is beautiful, bright in colour, super fresh, and will be loved by all your friends and family at your next occasion.
- EASY: With just a few simple ingredients and a few basic steps, you’ll be able to cut into this strawberry pie in no time.
- REFRESHING: This strawberry pie recipe is perfect for the warmer months when you want a cold and refreshing dessert that you can enjoy on a sunny day or wind down with on a calm summer night. Some more easy and refreshing desserts you may like are our rich peanut butter no bake pie recipe and our no bake easy chocolate delight recipe.
- GRAHAM CRACKER CRUMBS: These will be the base for making the pie crust.
- BUTTER: Melted butter will help the pie crust bind together with the graham cracker crumbs and form a delicious buttery crust.
- GRANULATED SUGAR: Sugar is added to both the pie crust and filling to sweeten the pie.
- STRAWBERRIES: Fresh strawberries are the base of the pie filling. Some are blended and some are kept whole for a taste and texture balance!
- LEMON JUICE: Fresh lemon juice squeezed from a natural lemon compliments the strawberries and helps enhance the flavor of the pie with a subtle strawberry lemon pie flavor.
- WATER: Boiling hot water will help the pie set and become firm. It’s a similar process to making Jell-O with hot water.
- SALT: Salt helps enhance the ingredients in the pie recipe.
- CORN STARCH: The corn starch is what thickens the pie filling as it cooks. It’s similar to when people make a slurry to thicken their beef stew or make gravy!
- VANILLA EXTRACT: A dash of vanilla is added as it pairs well with the strawberries and creates a delicious flavor.
See the recipe card below for the ingredient measurements.
Kitchen tools to help you
- MIXING BOWL: You’ll need one for making the crust.
- BLENDER: For mixing and pureeing the pie filling.
- SMALL POT: For cooking the pie filling.
- SPRING FOAM PAN: A 10-inch round spring foam pan was used for this recipe.
- KNIFE: For chopping the strawberries.
- CUTTING BOARD: For safely chopping the strawberries and protecting your countertops.
- CITRUS JUICER: For juicing the lemon. You can also use your hands to squeeze the juice from the lemon once you slice the lemon.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
How to make this recipe
- 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.
- 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 French vanilla ice cream.
Recipe Expert Tips
- Level the crust with a flat surface. One of the easiest ways to get a perfectly level crust is to use 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. Boiling hot water combined with the cornstarch will ensure the pie sets correctly.
- Juice the lemon with your hands. If you don’t have a juicer, no worries! You can learn how to juice a lemon without a juicer easily on your own, following some basic steps.
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.
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.
The alternative ingredients are just suggestions and have not been tested.Print