Strawberry Jello Pie
This simple Strawberry Jello Pie is the perfect light and sweet summer dessert! It comes together with ease using just five ingredients, and it’s full of fresh strawberry flavor. I love serving this dessert at a summer party or cookout, but it’s also great any day for a sweet and tasty treat. The hardest part of making this recipe is waiting for the Jell-O to set so you can eat it! I usually top each slice with a dollop of whipped cream, because strawberries and whipped cream are just meant to go together. Each sweet slice of this Strawberry Jello Pie is just 158 calories or 7 WW Points on Weight Watchers (or 8 Points if following the diabetic program). To view your current WW Points for this recipe and track it in the WW app or site, click here!
- Strawberries: I highly recommend using fresh ripe strawberries for this recipe, as frozen berries often release liquid as they thaw. If you’d like to make this recipe with a different flavor profile you could certainly substitute a different berry like raspberries, blueberries or blackberries for the strawberries. Or use a mix!
- Jell-O: I use sugar-free Jell-O in this recipe to lighten it up, but if you don’t use sugar substitutes you can certainly use a 3 oz box of regular Jell-O (or similar flavored gelatin of another brand). This will of course change the estimated nutrition information and WW Points from I have listed. You can also use another flavor if you want to change up the flavor profile of the pie!
- Sugar: I substantially reduced the sugar in this recipe when adapting it from similar jello pies, but it tastes plenty sweet to me, so I don’t think you’ll miss it. If you prefer to use sugar substitutes, look for one that has a 1:1 substitution ratio, or pay close attention to the conversion rate!
- Pie Crust: I highly recommend the Pillsbury Regular Pie Crusts, which can be found in the freezer section in stores. They come in a 2-pack, so you’ll have an extra to make a Mixed Berry Pie or Bacon Broccoli Quiche! I like these crusts because they taste great, are easy to use, and are reasonable as far as calories/WW Points. If you decide to use a different brand, just make sure it’s a regular-sized crust rather than a deep dish crust.
To store leftovers of this Strawberry Jello Pie you’ll want to cover it and keep it refrigerated for up to 4-5 days. I would not recommend freezing this pie, as Jell-O does not freeze and defrost well. This is an easy dessert to make-ahead, so if you want to make it the day before you want to serve it, that should work just fine.
More Lightened Up Dessert Recipes
Looking for more tasty lightened up dessert recipes? Check out my Mixed Berry Pie, Strawberry Cheesecake Cups, Fudgy Pumpkin Brownies, Blueberry Cheesecake Mini Tarts, Baked Peaches with Crisp Topping, Banana Chocolate Wonton Bites, Cheesecake Fruit Dip, Mixed Berry Puff Pastry Tarts, Blueberry Cheesecake Rolls, Chocolate Raspberry Cheesecake Cups, Mixed Berry Mini Tarts, Cannoli Dip, Key Lime Cheesecake Cups, Chocolate Covered Strawberries, and many more in the Desserts section of my recipe index!
Strawberry Jello Pie
- 9" frozen pie crust, regular not deep-dish (I use Pillsbury)
- 1 cup cold water
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 (0.3 oz) package sugar free Strawberry Jell-O mix
- 12 oz quartered or sliced fresh strawberries, (weight measured after cutting the green parts off)
- Bake the pie crust according to package instructions. For the Pillsbury crust I use, you heat the oven to 400 degrees, poke holes around the crust with a fork, and bake right on the oven rack for 9-11 minutes. Once the crust is baked, transfer to a cooling rack and place in the fridge to cool for 15 minutes.
- While the crust is baking, place the water, sugar, and cornstarch in a small saucepan and whisk together. Cook over med-high heat, whisking semi-often, until the mixture is boiling and the sugar has dissolved. Remove from heat and whisk in the powdered Jell-O mix. Allow to cool for 10-15 minutes.
- Once everything is cooled, spread the cut strawberries evenly across the bottom of the pie crust. Pour the Jell-O mixture over the strawberries, using a spatula to spread it evenly across the top if needed.
- Refrigerate the pie until the Jell-O is set (at least 3 to 4 hours). Cut into 8 slices to serve.
158 calories, 27 g carbs, 16 g sugars, 5 g fat, 2 g saturated fat, 2 g protein, 1 g fiber, 98 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
4 per (1 slice = 1/8th of the quiche) serving (P+ calculated using the recipe builder on weightwatchers.com) Lightly adapted from several other sites such as The Cookie Rookie and Bread Booze Bacon