Description
This Fresh Strawberry Pie (No Jello!) is made with juicy strawberries, a crisp graham cracker crust, and a natural agar-agar thickener. It’s a refreshing summer dessert that’s easy to make, gelatin-free, and incredibly delicious.
Ingredients
1 graham cracker crust, storebought or homemade
7 cups strawberries, divided
1 cup granulated sugar
3/4 cup strawberry juice (from macerated strawberries)
3/4 cup water
3 tablespoons agar-agar flakes
Whipped cream, for serving
Instructions
1. If using homemade graham cracker crust, prepare and chill it for 1–2 hours. If using store-bought, proceed to the next step.
2. Quarter 5 1/2 cups of the strawberries. Smaller strawberries may only need to be halved.
3. Place chopped strawberries in a bowl and mix with sugar. Let them sit for 25 minutes to release juices. Measure out 3/4 cup juice for the next step.
4. Puree the remaining 1 1/2 cups strawberries using a food processor or mash by hand.
5. In a saucepan, combine 3/4 cup strawberry juice, 3/4 cup water, and agar-agar flakes. Boil for 8–10 minutes, whisking occasionally.
6. Remove from heat and let it cool slightly. Stir in pureed and quartered strawberries until well combined.
7. Pour the strawberry mixture into the prepared crust. Spread evenly and chill for at least 4 hours.
8. Top with whipped cream before serving and enjoy!
Notes
You’ll need 1 1/2 cups total liquid between strawberry juice and water. Adjust water quantity based on how much juice your berries yield.
For best texture and presentation, serve the pie the same day it’s made.
Store leftovers in the refrigerator for up to 2–3 days, but note that crust may soften slightly over time.
- Prep Time: 55 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American