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Strawberry Pies

 Strawberry Pies
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
16 ServingsPrep: 10 min. + chilling


  • 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)


  • 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).
Nutritional Facts: 1 piece equals 256 calories, 11 g fat (6 g saturated fat), 8 mg cholesterol, 153 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.