This No Bake Strawberry Pie with Graham Cracker Crust is an easy summer dessert! It’s filled with fresh strawberries and honey with a simple crust and can be topped with fresh whipped cream.
Is gelatin traditionally in a strawberry pie?
Gelatin is traditionally used in no bake recipes such as this Chocolate Panna Cotta (Coconut). In baked recipes, cornstarch is more traditional. Since we’re grain free, we usually use arrowroot or tapioca flour as a thickener. A good example of that is our AIP Vanilla Frosting, AIP Black Cherry Ice Cream or AIP Nacho Cheese.
How do I bake a strawberry pie without a soggy crust?
Making sure the pie crust is fully baked before adding in the filling will prevent the crust from getting soggy. And it’s also best to keep cold. When it warms up, it starts to melt which makes the crust soggy.
Which graham crackers are best for the crust?
I tested 3 different types of gluten free graham crackers for the crust plus an AIP option. Depending upon your tastes and needs, you can easily find a tasty option.
- Pamela’s Gluten Free Graham Crackers: This graham crackers tasted the most like a gluten filled graham cracker and gave the best results in the crust. However, the ingredients aren’t as clean as I’d like plus they contain a few allergens you should be aware of. Ingredients can change anytime, without notice but as of the writing of this recipe (April 2023) it includes refined sugar, natural flavors, grains, dairy and xantham gum. However, if you are only concerned about being gluten free, these graham crackers are readily available.
- Nairn’s Oat Grahams: These graham crackers are surprisingly few ingredients and cleaner than I would expect. They only have 7 ingredients, but they do contain grains (oats) and refined sugar. However, this is my least favorite option. The crust just doesn’t turn out as well with these graham crackers. The crumbs are harder to work with and the crust isn’t as crisp as the other options.
- Simple Mills Honey Cinnamon Sweet Thins: Technically these aren’t even considered graham crackers. However, they kind of taste like them. Plus, the ingredients are super clean (no gums or refined sugar). They worked out great for the crust. This option is a very close second to the Pamela’s Gluten Free Graham Crackers. The only reason this may not be an option for some people is that they contain seeds (watermelon, sunflower and flax) and nuts (cashew).
If none of these options work with your dietary needs, then you can use Beth Blends Pie Crust. Just roll out the dough, place it in the pie plate, poke holes in the bottom and side then microwave it as per the instructions. It’s not a graham cracker crust but it’s still no bake. And it allows those with more dietary restrictions to enjoy this easy pie.
Ingredients in no bake strawberry pie and graham cracker crust
Crust Ingredients
- Water
- Coconut Oil: Make sure the coconut oil is melted.
- Gluten Free Graham Cracker Crumbs: We recommend Simple Mills Honey and Cinnamon Sweet Thins or Pamela’s Gluten Free Graham Crackers.
- Salt
Filling Ingredients
- Fresh Strawberries: Slice the strawberries in quarters and save additional for serving.
- Gelatin
- Water
- Honey
- Lemon Juice: You’ll need about 1 small lemon.
- Salt: Make sure to use sea salt to prevent your dessert from tasting salty.
How do I make a No Bake Strawberry Pie
1. To make the crust, place the dry ingredients into the microwave-safe 9" pie pan.
2. Next add the coconut oil and water then stir to combine. You only need enough water to wet the dry ingredients. You may need additional water depending upon the type of graham crackers you use.
3. Using your fingers and a spoon, press the dough over the bottom and up the sides of the pan.
4. Place the pie plate into the microwave and cook the crust for 1 minute. Using a spoon or your fingers, press the dough down and making sure it hasn’t fallen down the side. This helps keep it from bubbling up and becoming uneven. Then cook for another 2 minutes.
5. To prepare the filling, start by placing the strawberries in the pie plate then set aside.
6. Next combine the 1/4 cup of water and the gelatin in a small bowl then set aside.
7. Add the remaining 1/4 cup of water and honey into a small saucepan. Bring to a boil and then reduce heat to medium. Simmer for 2-3 minutes. Next remove from the heat and add the gelatin mixture. Stir until combined and smooth. Next add the lemon juice and salt and stir one last time to combine.
8. Pour the gelatin mixture over the filling over the prepared crust. Place the entire pie in the refrigerator and let chill for a few hours before serving, to allow the filling to set.
9. Once the filling has set, serve cold with fresh whipped cream and additional strawberries.
How to serve No Bake Strawberry Pie
To serve this easy strawberry pie, add a dollop of your favorite fresh whipped cream and additional strawberries. Make sure to serve it cold to prevent the crust from getting soggy.
How to store fresh strawberry pie
To store the pie, cover it and store it in the refrigerator. Gelatin won’t melt once it hits room temperature, but the berries will last longer, and the crust won’t get soggy if kept in the fridge. It’s best to eat this dessert within 2 days.
Tips to make the best No Bake Strawberry Pie recipe.
- If you prefer to bake a traditional crust in the oven, that’s fine. Just bake them according to the instructions and let cool before adding the filling.
- If you’re AIP, you can use either of these crust recipes (Beth Blends Pie Crust or Elana’s Pantry Pie Crust), just make them according to the recipe and bake them in the microwave according to the instructions in this recipe. Make sure to poke holes in the bottom and side of the crust, before microwaving, to prevent it from bubbling up. If you're looking for other AIP Desserts, check out this round up.
- If you’re gluten free, be sure to use gluten free graham crackers. For this recipe, we tested Pamela’s Gluten Free Graham Crackers, Nairn’s Oat Grahams and Simple Mills Honey Cinnamon Sweet Thins. We recommend Simple Mills Sweet Thins or Pamela’s Gluten Free Graham Crackers.
- If using Simple Mills Honey and Cinnamon Sweet Thins then you’ll need one box to get 1 cup of graham cracker crumbs.
- If using Pamela’s Gluten Free Graham Crackers then you’ll need about 1/2 the box to get 1 cup of graham cracker crumbs.
- If you want to make your own graham crackers, use this recipe (it’s AIP).
- Frozen strawberries aren’t recommended for this recipe. Fresh strawberries are preferred.
- Strawberries can easily be substituted for another berry like blueberries, raspberries or blackberries.
- If you prefer, you can use a store-bought graham cracker pie crust or other gluten free crust. You’d just skip the crust prep in the directions and start with making the strawberry filling.
- This pie is best served cold. If you leave it out at room temperature too long, the crust could get soggy.
- When making the graham cracker crust, add 1 tablespoon of water at a time. You only need enough water to wet the dry ingredients. The amount of water needed will depend upon the type of graham crackers you use.
- To make graham cracker crumbs, blend the graham crackers in a blender or food processor.
Other no bake recipes you’ll love.
- Healthy Banana Fudge
- Paleo Pumpkin Pudding
- Prosciutto e Melone (Prosciutto and Melon)
- Chocolate Caramel Bars
- AIP Watermelon Gazpacho
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No Bake Strawberry Pie
Equipment
- Pie Plate
Ingredients
For the Graham Cracker Crust
- 1 cup Gluten Free Graham Cracker Crumbs See notes for options and recommendations
- 1/8 teaspoon Salt
- 1/4 cup Coconut Oil melted
- 2 tablespoons Water
For the Filling
- 3 cups Fresh Strawberries sliced in quarters plus additional for serving
- 3 tablespoons Gelatin
- 3/4 cup Water
- 3/4 cup Honey
- 1 tablespoon Lemon Juice about 1 small lemon
- Pinch of salt
Instructions
- To make the crust, place the dry ingredients into the microwave-safe 9" pie pan.
- Next add the coconut oil and water then stir to combine. You only need enough water to wet the dry ingredients. You may need additional water depending upon the type of graham crackers you use.
- Using your fingers and a spoon, press the dough over the bottom and up the sides of the pan.
- Place the pie plate into the microwave and cook the crust for 1 minute. Using a spoon or your fingers, press the dough down and making sure it hasn’t fallen down the side. This helps keep it from bubbling up and becoming uneven. Then cook for another 2 minutes.
- To prepare the filling, start by placing the strawberries in the pie plate then set aside.
- Next combine the 1/2 cup of water and the gelatin in a small bowl then set aside.
- Add the remaining 1/4 cup of water and honey into a small saucepan. Bring to a boil and then reduce heat to medium. Simmer for 2-3 minutes. Next remove from the heat and add the gelatin mixture. Stir until combined and smooth. Next add the lemon juice and salt and stir one last time to combine.
- Pour the gelatin mixture over the filling over the prepared crust. Place the entire pie in the refrigerator and let chill for a few hours before serving, to allow the filling to set.
- Once the filling has set, serve cold with fresh whipped cream and additional strawberries.
Video
Notes
- If you prefer to bake a traditional crust in the oven, that’s fine. Just bake them according to the instructions and let cool before adding the filling.
- If you’re AIP, you can use either of these crust recipes (Beth Blends Pie Crust or Elana’s Pantry Pie Crust), just make them according to the recipe and bake them in the microwave according to the instructions in this recipe. Make sure to poke holes in the bottom and side of the crust, before microwaving, to prevent it from bubbling up.
- If you’re gluten free, be sure to use gluten free graham crackers. For this recipe, we tested Pamela’s Gluten Free Graham Crackers, Nairn’s Oat Grahams and Simple Mills Honey Cinnamon Sweet Thins. We recommend Simple Mills Sweet Thins or Pamela’s Gluten Free Graham Crackers.
- If using Simple Mills Honey and Cinnamon Sweet Thins then you’ll need one box to get 1 cup of graham cracker crumbs.
- If using Pamela’s Gluten Free Graham Crackers then you’ll need about 1/2 the box to get 1 cup of graham cracker crumbs.
- If you want to make your own graham crackers, use this recipe (it’s AIP).
- Frozen strawberries aren’t recommended for this recipe. Fresh strawberries are preferred.
- Strawberries can easily be substituted for another berry like blueberries, raspberries or blackberries.
- If you prefer, you can use a store-bought graham cracker pie crust or other gluten free crust. You’d just skip the crust prep in the directions and start with making the strawberry filling.
- This pie is best served cold. If you leave it out at room temperature too long, the crust could get soggy.
- When making the graham cracker crust, add 1 tablespoon of water at a time. You only need enough water to wet the dry ingredients. The amount of water needed will depend upon the type of graham crackers you use.
- To make graham cracker crumbs, blend the graham crackers in a food processor or immersion blender.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Hi Beth,
I loved the old recipe and can not find it since you have made the update. Would you be willing to share the apple juice and blended berries version pretty please!
Jesse
Sure. I'll email it to you.
I have made this recipe twice and both times I have way too much liquid. I am boiling 1 cup of pureed strawberries along with the 3/4 c water and 3/4 apple juice and 1 c honey. That's 3 1/2 c liquid, as such. It never thickens as I am boiling and then simmering...up to 8 minutes simmer time..so when I add the gelatin (which has congealed) and the arrowroot flour, my 9" pie plate can't hold that much liquid/gel.
Am I the only one that is having problems with this?
I am making two pies out of it this time.
It's enough liquid for a very large pie but you're right. It's too much for a smaller pie plate. I always end up using the remaining liquid just as a jello in a bowl. My son loves the jello and doesn't need the crust so it works out. However, I can see your frustration with the recipe. I'm going to update the recipe soon so that this will no longer be an issue.
I did not see an amount for the salt in the recipe but the directions say to add ...honey and salt to a small saucepan then stir to combine.
How much salt?
Thanks!
Just a pinch! Thanks for bringing this to my attention. The recipe has been updated.
I would suggest using organic strawberries. All the health literature talks about strawberries being one of the worst crops known for pesticide contamination. Sadly, strawberries are always at the top of the "Dirty Dozen list" of fruits and veggies to avoid from the standard grocery stores and produce stands and always buy organic. You can Google it.
Sounds good.
Hi, a question: can you please clarify at what step the gelatin mixture is added to the puréed strawberry mixture? Thanks!
Hey. You add it along with the arrowroot starch before pouring over the fresh strawberries.
This is a delicious, yet simple recipe. I love strawberries in the summer. They are so refreshing. The filling was thick and tasty, not overly sweet. I also liked that it was not runny like some other AIP recipes I’ve come across. Looking forward to making this one again.
Very good recipe! I had 3 pints of strawberries left over from having company and needed to use them up. I used a store bought graham crust and added a couple tablespoons lime juice to the cooked berry mixture. I only had blueberry jam on hand but DH agreed it tastes great despite a dark tinge from the jam. Really good, thanks for a keeper recipe.
I found you by searching for strawberry recipes rather than aip recipes, which I was unfamiliar with.
I'm glad you liked the recipe!
AIP is autoimmune protocol. This recipe does not fit within that diet. This recipe is leftover from when my blog before I went AIP.