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No-Bake Fresh Strawberry Pie Recipe

No-Bake Fresh Strawberry Pie Recipe

Learn how to make the best homemade no-bake fresh strawberry pie with this easy baking recipe. Perfect for summer when berries are at their peak and you don't want to turn on the oven. The secret is in the homemade strawberry glaze that locks in freshness while letting the natural berry flavor shine.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
0 mins
Serves:
1 pie (8 slices)
An overhead shot of a slice being pulled from a No-Bake Fresh Strawberry Pie, revealing the brilliant red glazed strawberries arranged in concentric circles atop a golden graham cracker crust. Natural window light catches the glossy strawberry glaze, highlighting its jewel-like sheen. The slice sits on a vintage white ceramic plate beside a small silver dessert fork, with a scattered handful of fresh strawberries and mint leaves decorating the rustic wooden table beneath. A dollop of freshly whipped cream adorns the slice, slowly melting at the edges, emphasizing the pie's chilled, refreshing nature.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tablespoons granulated sugar</li><li class="ingredients-single-item">750g fresh strawberries, divided</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">3 tablespoons cornstarch</li><li class="ingredients-single-item">60ml cold water</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">250ml heavy cream, for serving (optional)</li><li class="ingredients-single-item">25g powdered sugar, for whipped cream (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Silicone spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your graham cracker crust. In a food processor, pulse the graham crackers until they form fine crumbs. If you don't have a food processor, place them in a sealed plastic bag and crush with a rolling pin. The finer the crumbs, the more cohesive your crust will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the crumbs to a bowl and mix in the 2 tablespoons of sugar. Pour in the melted butter and stir until the mixture resembles wet sand. The butter acts as the binding agent, so ensure every crumb is coated for a crust that holds together perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into your pie dish, starting from the center and working up the sides. Use the bottom of a measuring cup to compact the crust, creating a smooth, even surface. This compression is crucial for a crust that slices cleanly without crumbling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Refrigerate the crust for at least 30 minutes to firm up. This chilling time allows the butter to solidify and bind the crumbs together, creating a stable base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the crust chills, prepare your strawberries. Reserve about 500g of the most attractive, uniformly sized berries for topping the pie. Hull these berries but leave them whole (if they're very large, you can halve them). For the glaze, hull and roughly chop the remaining 250g of strawberries.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium saucepan, combine the chopped strawberries, 150g sugar, and 60ml water. Bring to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the strawberries soften and release their juices.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, dissolve the cornstarch in the cold water to create a slurry. The cold water prevents the cornstarch from clumping, ensuring a smooth glaze texture. When the strawberry mixture is simmering, whisk in the cornstarch slurry and continue to cook, stirring constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Continue cooking and stirring until the mixture becomes clear and thickens noticeably, about 2-3 minutes. You'll know it's ready when it coats the back of a spoon and a line drawn through it with your finger holds its shape. Remove from heat and stir in the lemon juice and vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the glaze to cool slightly, about 10 minutes, stirring occasionally to prevent a skin from forming. The glaze should be warm but not hot when you use it, as too much heat could cause the fresh berries to release moisture and create a soggy pie.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the reserved whole strawberries in the chilled crust, pointed ends up, starting from the outside and working your way in. For the most attractive presentation, try to fit them snugly together, filling any gaps with smaller berries.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully spoon the warm glaze over the arranged strawberries, making sure to coat each berry and fill any spaces between them. The glaze not only adds shine and sweetness but also preserves the berries and holds them in place.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the pie for at least 3 hours, or preferably overnight. This chilling time allows the glaze to set completely and the flavors to meld beautifully. If you rush this step, your pie may be too loose to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, if desired, whip the heavy cream with powdered sugar until soft peaks form. Either dollop on individual slices or pipe decoratively around the edge of the pie. The contrast between the cool, lightly sweetened cream and the bright strawberry filling is absolutely divine!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in No-Bake Fresh Strawberry Pie?

This refreshing pie uses fresh strawberries, graham crackers, butter, sugar, cornstarch, water, lemon juice, and vanilla extract. The optional topping includes heavy cream and powdered sugar for a light, whipped cream garnish.

How to cook No-Bake Fresh Strawberry Pie at home?

Learn how to cook No-Bake Fresh Strawberry Pie without turning on your oven! Simply create a graham cracker crust, prepare a strawberry glaze with fresh berries, arrange whole berries in the crust, pour over the glaze, and refrigerate until set. It's the perfect summer dessert that showcases fresh strawberries at their peak.

How can I prevent my graham cracker crust from crumbling when serving?

To ensure a stable crust, press the mixture firmly into the pie dish using the bottom of a measuring cup. Make sure every crumb is coated with butter, and refrigerate for at least 30 minutes before filling. For extra stability, you can freeze the crust for 15 minutes before adding the filling.

Can I use frozen strawberries instead of fresh ones for this pie?

Fresh strawberries are strongly recommended for this no-bake pie, as they provide the best texture and appearance. While frozen berries can work for the glaze component, the whole berries that make up the visual appeal of the pie should definitely be fresh for optimal results.

How long will a no-bake strawberry pie stay fresh in the refrigerator?

This strawberry pie will keep well in the refrigerator for 2-3 days. The glaze helps preserve the berries and prevent them from becoming soggy. For best results, store covered with cling film or in an airtight container and add any whipped cream topping just before serving.

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Cook for about 5 minutes until the strawberries soften and release their juices." }, { "@type": "HowToStep", "name": "Prepare Cornstarch Slurry", "text": "In a small bowl, dissolve the cornstarch in the cold water to create a slurry. The cold water prevents the cornstarch from clumping, ensuring a smooth glaze texture. When the strawberry mixture is simmering, whisk in the cornstarch slurry and continue to cook, stirring constantly." }, { "@type": "HowToStep", "name": "Thicken the Glaze", "text": "Continue cooking and stirring until the mixture becomes clear and thickens noticeably, about 2-3 minutes. You'll know it's ready when it coats the back of a spoon and a line drawn through it with your finger holds its shape. Remove from heat and stir in the lemon juice and vanilla extract." }, { "@type": "HowToStep", "name": "Cool the Glaze", "text": "Allow the glaze to cool slightly, about 10 minutes, stirring occasionally to prevent a skin from forming. 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If you rush this step, your pie may be too loose to slice cleanly." }, { "@type": "HowToStep", "name": "Final Touches", "text": "Just before serving, if desired, whip the heavy cream with powdered sugar until soft peaks form. Either dollop on individual slices or pipe decoratively around the edge of the pie. The contrast between the cool, lightly sweetened cream and the bright strawberry filling is absolutely divine!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Sophie Bennett", "datePublished": "2024-06-12", "reviewBody": "This strawberry pie is truly a summer sensation! I made it for a weekend barbecue and everyone was impressed. The fresh berries really shine through and the glaze keeps everything perfectly set without being too sweet. A definite keeper for berry season!", "name": "Summer Dessert Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2024-06-05", "reviewBody": "I've tried many strawberry pie recipes over the years, but this no-bake version is my new go-to. The graham cracker crust is the perfect complement to the fresh berries, and I love that I don't have to turn on the oven during hot weather. My family devoured it in minutes!", "name": "Best No-Bake Dessert Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Johnson", "datePublished": "2024-06-07", "reviewBody": "The detailed instructions made this recipe foolproof! I was nervous about making a glaze from scratch, but it turned out perfectly glossy and set beautifully. The berries stayed fresh for days in the refrigerator. I've already made this three times this month!", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-06-10", "reviewBody": "This pie is absolutely stunning and tastes even better than it looks! I appreciated the tip about arranging the berries from the outside in - it created a professional appearance that impressed all my guests. The homemade glaze is so much better than store-bought versions.", "name": "Stunning Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-06-15", "reviewBody": "As someone who doesn't consider themselves a baker, I was thrilled with how simple yet impressive this recipe was! The graham cracker crust held together perfectly, and the fresh strawberry flavor really shines through. Even my strawberry-hating nephew came back for seconds!", "name": "Simple Yet Impressive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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