Strawberry Pie
Prep time
Cook time
Total time
Serves: 10
  • Crust
  • 2 packets of graham crackers - my box came with 3.
  • ½ cup butter
  • ¼ cup sugar
  • Strawberry Filling
  • 2 cups water
  • 2 cups sugar (Because I used sugar-free jello, I added 1 cup of Truvia. I'm not even sure it needed it )
  • 6 tablespoons corn starch
  • 1 (6 oz.) strawberry jello. I used sugar-free
  • 2 pounds sliced and stemmed strawberries. - I used 2 of the regular store bought plastic cartons of fresh strawberries.
  1. CRUST
  2. Crush your graham crackers. There are 2 ways I do this. Use your food processor or place the crackers in a ziplock bag, seal and use a rolling pin.
  3. Add sugar - because I was making mine a lower sugar version, I used Truvia. You use half the amount of regular sugar.
  4. Add melted butter and mix all together until you've got a crumbly texture.
  5. Pour into your glass baking dish. Mine was a 12x7in dish. A slightly larger one would work just fine.
  6. Use the bottom of a glass or measuring cup to press the graham cracker mixture down until it's firm and no longer loose.
  7. PIE
  8. Using a medium saucepan, bring water, sugar, and cornstarch to a boil. Stir consistently once it heats up because it can burn easily. When the mixture is getting thick and clearing up, remove from heat.
  9. Add strawberry jello, mixing well.
  10. Let it cool for about 10 min.
  11. Fold in your fruit, then pour into your baking dish.
  12. Place in the fridge for at least a couple of hours before serving. If it's not completely set, it needs more chill time.
Nutrition information is approximate and taken from using MyFitnessPal for a full sugar version.
Because I was using sugar-free jello, I only used one cup of Truvia. But, I don't even think I needed that.
Nutrition Information
Serving size: 1 cup Calories: 512 Fat: 18 Carbohydrates: 56 Sugar: 36 Protein: 6
Recipe by Today's Creative Life at