Strawberry Pie is summer in dessert form. This easy pie recipe captures the bright fresh flavor of fresh strawberries.
Summer is here, and the start of summer always makes me think of Strawberry Pie. This pie is filled with sliced strawberries and homemade strawberry jello that captures the juicy taste of a fresh strawberry. I do want to point out that the homemade jello is made with cornstarch, so it is both vegan and gluten-free!
I love the story behind this pie recipe. My mother worked at a restaurant in her hometown to save up money for college. It was one of those family-owned places frequented by local families. That restaurant was where my parents met. My Dad would go swimming at a gym early in the morning and then stop into the restaurant for breakfast afterward.
One of the things that the restaurant was known for was their Strawberry Pie. My Mom says that getting the recipe was no easy task, but luckily she got it because the restaurant burned down when I was a kid and never reopened.
When my parents make this pie, they like to go pick the strawberries themselves. The pie definitely tastes best with ripe fresh berries. Don’t use frozen strawberries, you really need fresh berries.
You have the option of adding a layer of chocolate on top of the pie crust. You can either use chocolate chips or melting dark chocolate. There are two benefits of adding a layer of chocolate. The first is that chocolate and strawberries taste fantastic together. The second is that the chocolate prevents the pie crust from getting soggy if the pie doesn’t get eaten right away. I usually add chocolate just because we can’t eat an entire pie in a day, and the chocolate keeps the crust fresh.
I don’t make the pie crust from scratch, I just buy a frozen pie crust. I like the frozen pie crusts because they save time and they already come in a disposable pie pan which is perfect if you are bringing the pie to a party. Using a gluten-free pie crust is an easy way to make this dessert gluten-free.
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Strawberry Pie Recipe:
- 1 quart hulled Fresh Strawberries
- 1 cup Sugar
- 1 tablespoon Lemon Juice
- 3 tablespoons Corn Starch
- 1/4 teaspoon Salt
- 1 cup Water
- 9 or 10 inch Pie Crust, cooked
- Optional: 1/2 cup Chocolate Chips or Melting Chocolate
Fresh Whipped Cream
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla
- 2 tablespoons Powdered Sugar
Bake the pie crust following the instructions provided. Sometimes I put chocolate chips in the pie crust just before I take the pie crust out of the oven. Let the chocolate melt, then spread the chocolate around to coat the bottom of the crust. (Coating the crust in chocolate prevents the crust from getting soggy if you aren't going to eat the entire pie right away).
Set aside the 8 ripest berries. Slice the rest of the strawberries and place them in the bottom of the pie crust.
In a heavy-bottomed saucepan, crush the 8 ripest berries - a potato masher works really well for this. Add the sugar, corn starch, salt, lemon juice, and water. Cook over medium heat, stirring constantly until the mixture boils. Boil one minute. Set aside and allow to cool for 10 minutes. The pour the mixture into the pie crust - on top of the sliced strawberries. Chill for at least one hour.
Top with whipped cream. Combine 1 cup heavy whipping cream with the vanilla and powdered sugar. Use an electric mixer on medium speed to whip into stiff peaks.