Strawberry Pies Recipe
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Strawberry Pies Recipe

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How do you remember how to spell dessert correctly? In this case, double the “S” for double the deliciousness in these fluffy, fruity pies. —Peggy Key, Grant, Alabama
TOTAL TIME: Prep: 10 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings


  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 quart fresh strawberries, sliced, divided
  • 2 graham cracker crusts (9 inches each)

Nutritional Facts

1 piece: 256 calories, 11g fat (6g saturated fat), 8mg cholesterol, 153mg sodium, 35g carbohydrate (28g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine milk and lemon juice. Fold in whipped topping. Set aside 1/3 cup strawberries for garnish; stir remaining strawberries into filling. Spoon into crusts. Refrigerate for at least 4 hours before serving. Garnish with reserved strawberries. Yield: 2 pies (8 servings each).
Originally published as Strawberry Pies in Simple & Delicious August/September 2011, p39

Sweet White Wine

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

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mamaknowsbest User ID: 5826120 167483
Reviewed Jun. 7, 2013

"We loved this pie! It was super easy to assemble and great to have a second pie in the freezer for the next dessert event. The one thing our family changed from the original recipe is the chilling. We put our pies straight into the freezer. We pull out the pie about 20 minutes before serving. Found that straight from the fridge, the pie was a little to soft for our liking. Highly recommend this recipe."

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