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Old-Fashioned Strawberry Pie

 Old-Fashioned Strawberry Pie
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
8 ServingsPrep: 30 min. Cook: 10 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 8 fresh strawberries


  • 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.

2 of 2

Old-Fashioned Strawberry Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.