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Old-Fashioned Strawberry Pie Recipe

Old-Fashioned Strawberry Pie Recipe photo by Taste of Home

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I've been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It's wonderful and light for warm weather or after a large meal. A must when fresh berries are in season! —Erica Cooper, Elk River, Minnesota

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Healthy

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Old-Fashioned Strawberry Pie Recipe

Prep: 30 min. Cook: 10 min. + chilling

Yield: 8 Servings

30 10 40

Ingredients

1 sheet refrigerated pie pastry
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups water
1 teaspoon lemon juice
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup boiling water
4 cups sliced fresh strawberries
3 ounces reduced-fat cream cheese
2 cups reduced-fat whipped topping, divided
1 teaspoon vanilla extract
8 fresh strawberries

Directions

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside.
In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust.
For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour. Yield: 8 servings.

Nutritional Facts 1 piece equals 259 calories, 12 g fat (7 g saturated fat), 13 mg cholesterol, 220 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Old-Fashioned Strawberry Pie in Healthy Cooking April/May 2009, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Old-Fashioned Strawberry Pie

Old-Fashioned Strawberry Pie

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Reviewed on May. 19, 2012 by Alohamom

Made this pie for daughter's potluck at school, and it was a hit. There were no leftovers, and as soon as people realized I made it they asked me for the recipe. One thing I noticed was it needed MUCH more time to set. I wish I would've made it earlier that day so it could've cooled in the refrigerator for several hours before I had to go. Still, great recipe! Oh, I used regular strawberry jello, and it didn't taste too sweet. Delicious. ;)

Reviewed on May. 01, 2012 by MollieDi

This pie was great... Quick, easy and yummy! Just two things: I'm going to double the topping recipe and spread over the entire pie and keep it in the fridge at least 12 hours before eating it. Perfect!

Reviewed on Jul. 02, 2011 by apowlus

Oops, forgot to mention that when I made this, I was at my brother-in-laws and his kitchen is not as loaded with pans, etc as mine. Therefore, I just used the premade Marie Calendar pie shells for deep dish and it worked great following the rest of the recipe.

Reviewed on Jul. 02, 2011 by apowlus

I am making this for the 4th of July. I made it for my mother-in-laws- 85th birthday dinner and she loved it. Everyone there loved it. It is excellent. If you make two though, you do not have to double the cream cheese and the whipped topping as there is ample to make two pies using the one pie recipe.

Reviewed on Jun. 14, 2011 by josiezanker

It asks for the sugar free gelatin. The small box of sugar free is .3 oz package. I would try it with the sugar free the first time. Otherwise you will want to adjust the amount of sugar added to the recipe if you use the regular strawberry gelatin.

Reviewed on Jun. 12, 2011 by kerrylehman

I have a question that I am hoping someone can help me with...I noticed that the recipe calls for a .3 oz package of strawberry gelatin. I have never seen a box that small--the size in the grocery store is 1.4 oz. Any suggestions on how to accurately get .3 oz of gelatin from a larger-size box for this recipe? Also, does it need to be sugar free, or can it be regular gelatin?

Reviewed on May. 31, 2011 by administrator

This was fabulous! I used fat free cream cheese and sugar free whipped topping and everything came out wonderful. I had 4 teenage boys asking for more and to make it again.

Reviewed on May. 27, 2011 by ltimberlake

This was a major hit at my daughters baby shower! I took a photo of it and posted it on TOHs Facebook homepage. I slightly over compensated the amount of sliced strawberries so, next time I will use a little less than the recipe call for, or use smaller berries.

Reviewed on Sep. 12, 2010 by preciousdawn

Love this recipe. Used it for strawberry shortcake - making just the glaze portion and I used regular gelatin. Took to a company function and ran out. Have passed it on to many people. I make it as much as possible.

Reviewed on Apr. 29, 2009 by tibiaJ60

I made this dessert for a bake off at work...just say that my box was filled when i had to raffle it off. The winner enjoyed it very much