Description
This Fresh Strawberry Pie is a delightful no-bake dessert featuring a sweet and tangy strawberry gelatin filling suspended in a fizzy lemon-lime soda base, combined with fresh strawberries in a crisp pie crust. Perfect for warm days, this pie is easy to prepare, chilled until set, and served with whipped cream for a refreshing treat.
Ingredients
Scale
Pie Filling
- 1 (12-ounce) can lemon-lime soda
- 2 teaspoons cornstarch
- 1 (3-ounce) package strawberry Jello
- 1 (16-ounce) box fresh strawberries, washed, hulled, and halved
Crust
- 1 (9-inch) prepared pie crust (regular or graham cracker crust, baked according to package instructions)
Serving
- Whipped cream or whipped topping, for garnish
Instructions
- Prepare the gelatin mixture: In a medium saucepan, combine the lemon-lime soda and cornstarch. Bring to a boil over medium heat, stirring constantly, and continue boiling until the liquid becomes nearly clear, approximately 3 minutes. Remove the pan from heat and whisk in the strawberry Jello until fully dissolved.
- Prepare the strawberries: While the gelatin mixture cools, wash, hull, and slice the fresh strawberries in half, ensuring they are clean and ready to be added to the pie filling.
- Combine and assemble: When the gelatin mixture has cooled to room temperature, stir in the prepared strawberries gently to coat them thoroughly. Pour this mixture evenly into the pre-baked pie crust.
- Chill and serve: Place the pie in the refrigerator and chill until the gelatin is fully set, usually several hours or overnight. Before serving, slice the pie and top with a dollop of fresh whipped cream or whipped topping for a creamy finish.
Notes
- Ensure the pie crust is fully baked and cooled before adding the gelatin mixture to prevent sogginess.
- Chilling time can be extended overnight for best results and firmness.
- Use fresh, ripe strawberries for the best flavor and texture.
- Graham cracker crust offers a sweeter alternative to the traditional pie crust.
- Can be stored covered in the refrigerator for up to 2 days for optimal freshness.
