No-Bake Strawberry Gelatin Pie

If you love the flavor of strawberry, this no-bake, strawberry gelatin summer pie is for you! Made with a combination of freshly chopped strawberries, strawberry gelatin, and whipped topping; this pie is practically fool-proof and tastes heavenly.

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Searching for an easy pie that screams summer time? Maybe you are ready to walk away from the oven after these super hot temps? Trust me, I totally get it! You’re not alone either! Lately, I have been all about the frozen, chilled, and no-bake desserts.

I have tried these Strawberry Fluff Sandwiches (taste like ice cream), made this excellent Chocolate Fluff Dip to pair with Fruit & Cake Kabobs, and possibly indulged in this Sixlets Ice Cream made in the KitchenAid.

This recipe is super simple, but there are some tips to make your experience as smooth as possible.

Tips for making this pie

For this pie, you can safely use either name-brand or brand name ingredients. I have found that store brands work just as well in this recipe since I’ve tested it both ways. I used Stop & Shop brand Strawberry Gelatin, Graham Cracker Crust, and Whipped Topping.

I added in a 1/2 cup of chopped, fresh strawberries for flavor and appeal. If you’re lucky, you might even have some garden-fresh strawberries to use up?

You will want the whipped topping to thaw so that it is no longer frozen in the center. This will help keep your pie “batter” fluffy when you mix it into the gelatin.

For the gelatin, you will need 2/3 cup of boiling water, and 1 cup of ice water. Typically, I fill my cup up to a little under 1 cup and add some cubes in to really chill it up. The gelatin dissolves in the hot water, and then thickens with the ice water.

This pie mixture needs to “fluff up” (hence the name) in the refrigerator before being poured into the pie shell. This takes 20-30 minutes. The mixture should be fluffy and scoop into the shell.

It is okay if not all the mixture fits in the shell. I find that sometimes I have about an extra 1/4 of a cup. You can freeze or refrigerate the extra for a crust-free dessert.

To firm this pie up quicker, you can place it in the freezer for 2 hours. This will help set it faster. If you prefer to not freeze it, chilling it for 6-8 hours will be suitable.

When placing the pie in the freezer, make sure the inside of the freezer is level, or the pie will spill into the freezer.

Once your pie is chilled, cut up some additional strawberries and serve it will some extra whipped topping. Of course, it is good “as is” and doesn’t need this extra fluff. However, it does make it look mighty pretty!

Slicing

To slice this pie neatly, it must be fully chilled and no longer watery. I wet my knife before slicing my pie and it worked like a charm. A nice trick for getting out pie slices in aluminum pans is to gently “snip” the pan and carefully pull away the top edge. This helps the pie crust to remain in its original form.

Regardless, even if the slices are a tad messy, this pie will be awesome!

Taste

This pie has a really light, and airy texture. The strawberry filling is very reminiscent of strawberry ice cream. It pairs so nicely with the graham cracker crust!