Best Strawberry Pie Recipe

A few foods in life are symbols of summertime to me… ice cream, hotdogs, hamburgers, and fresh strawberry pie. There is something about summer and its foods that makes me feel excited and refreshed.

In our family, rather than gift-giving, we make or bake each other presents. Strawberry pie is my mom’s favorite dessert, so on Mother’s Day and her birthday, it is time to cut the strawberries.

Actually, it is hard to say that I am baking my mom a strawberry pie because it only consists of mixing the ingredients to create a summer masterpiece.

Although the recipe for strawberry pie is straightforward, there are a few tips. Always make your pie the evening before it is served. You want your strawberries to marinate in the glaze. You also want to refrigerate the pie so that it is nicely chilled when served. People like different kinds of whipped cream on their pies, but my mom loves cool whip, so that is what I am using.

Don’t be afraid to experiment with the addition of fresh blueberries, peaches, or bananas. Whatever fruit you choose, just make sure it is fresh for this pie. The riper the strawberries, the better the taste.

If you are ready for sunshine, swimming pools, and summer festivities, strawberry pie will be the perfect addition.

Strawberry Pie

2 cartons of fresh strawberries

1 package or container of strawberry glaze (usually found in the produce section of the grocery store)

1 graham cracker crust

1 small tub of Cool Whip

Wash your strawberries and pat them dry. Cut the berries into halves, unless you have many large strawberries, then cut into thirds or quarters.

Place all of your cut strawberries in a bowl and pour the strawberry glaze on top. Mix the strawberries and the glaze well.

Pour the mixture into the graham cracker crust, place the crust’s lid on top of the pie, and seal. Then, place the pie into the refrigerator until you serve it the next day.

Before serving, open the Cool Whip. I do not like Cool Whip on my strawberry pie, so I would recommend serving it on the side in case anyone else doesn’t like it either. Strawberry pies are small. They look large because of the halves of the strawberries. I would recommend planning for six servings per pie. However, they are so easy to make, it is not difficult to double the recipe. Add the glaze, cut berries into a larger bowl, and pour the mixture into multiple graham cracker crusts.

Don’t worry if your crust cracks or doesn’t look like a traditional piece of pie once it is cut. Graham cracker crusts, whether homemade or store-bought, are notorious for cracking. Cold shells are more likely to stay in one piece, but it is no guarantee. Mine cracked today, but it didn’t change the delicious taste!

I hope you have a chance to make this strawberry pie. This pie screams summer, and that is exactly what we are all ready for!

Do you have a favorite summer dish? We would love to hear from you. Please drop us a line in the comment section below!

  1. I’m not a fan of fruit period BUT when it served in a pie shell or even better graham cracker crust I WILL eat it – looks really good!!! Great Job

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