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Fresh Strawberry Pie

Real Strawberry Pie

Tastes just like grandma's only it's NO BAKE!

Course Dessert
Cuisine American
Keyword strawberry pie
Prep Time 20 minutes
cooling time 3 hours
Servings 8 pieces
Calories 400 kcal
Author Amanda Rettke


Strawberry Filling

  • 3 quarts fresh strawberries, quartered and divided
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2/3 cup water


  • 1 1/2 cups graham cracker crumbs, about 10 crackers
  • 4-6 tablespoons melted butter
  • whipped topping (optional garnish)


Strawberry Filling

  1. Hull and 2 quarts of strawberries and add to a blender. Puree until fine.
  2. In a large saucepan, combine the strawberry puree, sugar, cornstarch, and water.
  3. Bring to a low boil over medium heat (until it just starts to bubble) until sauce thickens, about 5 minutes. (You will notice when it changes consistency.)

  4. Remove from heat and add remaining chopped strawberries and stir well. Prepare graham cracker crust while this is cooling a bit.


  1. Add 4 tablespoons of melted butter to graham crackers crumbs and using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add remaining 2 tablespoons of melted butter and mix again.

  2. Pour the graham cracker crumbs into a prepared 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to the sides.

  3. Now pour the strawberry mixture into the pie dish with the graham cracker crust and refrigerate for at least 3 hours.

  4. Top with whipped topping before serving. (optional)

Recipe Video

Recipe Notes

PLEASE NOTE! I forgot to show me adding the sugar in the video.

The written recipe is correct, so please make this Strawberry Pie based on the written recipe!