Description
This Fresh Strawberry Pie is a delightful no-bake dessert featuring a bright and fruity strawberry gelatin filling set in a crisp pie crust. Perfect for warm days, it combines the natural sweetness of fresh strawberries with a light lemon-lime soda gelatin base, resulting in a refreshing pie that is easy to prepare and sure to impress.
Ingredients
Scale
Filling
- 1 (12-ounce) can lemon-lime soda
- 2 teaspoons cornstarch
- 1 (3-ounce) package strawberry Jello
- 1 (16-ounce) container fresh strawberries, washed, hulled, and halved
Crust
- 1 (9-inch) prepared pie crust (regular or graham cracker crust, prebaked according to package instructions)
Optional Topping
- Fresh whipped cream or whipped topping, for serving
Instructions
- Prepare the gelatin mixture: In a medium saucepan, combine the lemon-lime soda and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly. Boil until the liquid becomes nearly clear and thickens, about 3 minutes. Remove from heat and whisk in the strawberry Jello powder until fully dissolved.
- Prep the strawberries: While the gelatin mixture cools, wash, hull, and cut the strawberries in half to ensure even distribution in the pie.
- Combine and fill: Once the gelatin mixture has cooled to room temperature, gently stir the prepared strawberries into it. Pour the strawberry and gelatin mixture evenly into the prebaked pie crust.
- Chill to set: Refrigerate the pie for several hours or until the gelatin is fully set and firm. This usually takes about 2-4 hours.
- Serve: Slice the chilled pie and serve with a dollop of fresh whipped cream or whipped topping for added creaminess and flavor.
Notes
- Make sure the gelatin mixture has cooled before adding strawberries to prevent them from getting mushy.
- Use fresh, ripe strawberries for the best flavor and texture.
- You can substitute lemon-lime soda with clear soda like club soda or 7-Up for a less sweet pie.
- Chill time may vary; ensure the pie is fully set before slicing to avoid runny filling.
- For a gluten-free option, use a gluten-free pie crust or graham cracker crust.
