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This easy Vintage Jello Strawberry Pie is the perfect dessert to make with all of those fresh summer strawberries! This pie reminded me of the Shoney’s Strawberry Pie that we use to get as kids!
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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Now, I’m 100% ok with just snacking on fresh strawberries but sometimes when you come home from the strawberry fields with 10 pounds of fresh summer berries, it’s just fun to make some recipes with them!
My son (3 years old) loves to go strawberry picking, loves to eat fresh strawberries and loves to cook with mommy in the kitchen. So when I found this recipe for Vintage Jell-O Strawberry Pie in my grandmother’s recipe box, I knew it would be a fun one for us to work on together in the kitchen.
Quick Glance at ingredients for Vintage Jell-O Strawberry Pie:
- strawberries, hulled and sliced
- strawberry Jello powder
- deep dish pie crush, baked according to package directions*
*baked pastry pie crust or a graham cracker crust can be used for this recipe
(amounts in recipe card below)
How to make Vintage Jell-O Strawberry Pie:
So lets make this awesome pie!
Start by washing, hulling and slicing about 16 ounces of strawberries. This is about a pint if you’re grabbing berries from the store.
If you want to see how I hull strawberries, check out this post on hulling berries! It’s so easy and my 3 year old loves to help with it.
Making Strawberry Pie Glaze:
Place 1 cup of slice strawberries into a small sauce pan. Set other strawberries aside.
Add sugar to strawberries in pan. Use a spatula or potato masher to mash sugar and strawberries together.
Add water to pan and stir. Then go ahead and toss in the dry Jello powder and stir well. I’ve seen some recipes that don’t use the entire box of jello for strawberry pies but this recipe is going to use the entire box. That way we don’t waste any Jello and the pie is nice and thick.
Simmer over medium heat for about 10 minutes, whisking occasionally to dissolve sugar and Jello.
Remove from heat and let mixture cool for about 15 minutes.
You don’t want the Jello mixture to be boiling hot when you add it to the crust or you’re going to end up with a super soggy pie crust. So just let it cool for a bit before pouring it over the pie berries.
Filling the Strawberry Pie:
Pour remaining sliced strawberries into a baked/prepared pie crust.
I used a pastry pie crust that I picked up from the frozen department of the grocery store but you can also use a homemade one or a graham cracker crust. Just make sure that if the crust needs to be baked that you do that and let it cool before making the pie because this pie isn’t going into the oven once the strawberries are added.
Pour cooled Jello mixture over strawberries in pie dish, gently moving strawberries with a spoon to make sure that Jello mixture covers all of the berries.
Place into fridge for at least 6 hours to chill and firm up.
Slice and serve with whipped cream.
If you’re looking for a strawberry filling that doesn’t use Strawberry Jello you should check out this one for my Fresh Strawberry Pie Cookie Cups!
More awesome Strawberry recipes:
More pie recipes:
Vintage Jell-O Strawberry Pie FAQ:
- What size pie dish did you I use? I use a 9 inch deep dish pie dish for this recipe.
- How long does this pie need to chill? At least 6 hours but can chill longer if needed.
I love to see what you’re cooking from the blog!
Vintage Jell-O Strawberry Pie
- 16 oz strawberries, hulled and sliced
- 1/2 cup sugar
- 1 cup water
- 3.4 oz box strawberry Jello powder
- 9 inch deep dish pie crush, baked according to package directions*
- Pour 1 cup of slice strawberries into a small sauce pan. Set other strawberries aside.
- Add sugar to strawberries in pan. Use a spatula or potato masher to mash sugar and strawberries together.
- Add water to pan and stir.
- Add in Jello powder and stir well.
- Simmer over medium heat for about 10 minutes, whisking occasionally to dissolve sugar and Jello.
- Remove from heat and let mixture cool for about 15 minutes.
- Pour remaining sliced strawberries into a baked/prepared* pie crust.
- Pour cooled Jello mixture over strawberries in pie dish, gently moving strawberries with a spoon to make sure that Jello mixture covers all of the berries.
- Place into fridge for at least 6 hours to chill and firm up.
- Slice and serve with whipped cream.
*baked pastry pie crust or a graham cracker crust can be used for this recipe.
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