Strawberry dessert recipes that call for fresh strawberries are typically best when made with fresh berries (this pie included). That way, the texture won't be compromised because of the softer berries and the increase in juices. However, you technically
could make this pie with frozen strawberries: Measure 4 cups of whole frozen strawberries, and let them thaw in a colander, discarding the extra juices or saving them for another use. Then, slice the berries and proceed with the recipe as directed. Using frozen sliced strawberries would be more convenient, but almost all store-bought options are sweetened, which would make for a very sweet pie.
How can you prevent the filling from being runny?
The great thing about this
fruit pie is that it's made with Jell-O, which means it will most definitely set up. Avoid adding extra strawberries or sugar, which could potentially cause the filling to be loose.
How long will strawberry pie with Jell-O last?
Store leftovers in the refrigerator, covered, for 2 to 3 days. You'll notice that with time,
gelatin recipes will eventually get somewhat watery. That's not because of anything you did wrong—there simply is no good way to prevent it. It's a process called syneresis (sometimes called weeping), which is when a gel that's holding onto liquid lets some of that liquid go, forming small puddles after a few days. Therefore, we'd recommend serving strawberry pie with Jell-O sooner vs. later, while of course, giving it a few hours to set up in the fridge after you pour the mixture into the crust.
—Peggy Woodward, Taste of Home Senior Food Editor 
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