Fresh strawberry pie is one of the best ways to enjoy seasonal strawberries! This pie is naturally sweetened (not too sweet!), and uses unflavored gelatin to set up. It’s perfect with a generous dollop of whipped cream!

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We only have a few more weeks of fresh strawberry season here in North Carolina, so you better believe we will be enjoying the fresh-from-the-field berries as much as we can!

I made this strawberry pie over the weekend. I made it last summer, but couldn’t find the recipe, so I made a new one. I referenced a few others online for a starting point, but my criteria is almost always the same– as simple as possible, with ingredients I already have in the kitchen, and not heavy-laden with sugar.

This pie was a simple, delicious, success!

Naturally Sweetened Fresh Strawberry Pie

The pie is amazing because of the taste of the strawberries, so it’s important that you get the best/freshest ones you can for this recipe. Think, farm fresh if possible.

The crust is a deviation from my usual pie crust, but it works so well for this recipe. I used a box of vanilla wafers for the crust with just a touch of coconut sugar for added sweetness.

The filling sets up with unflavored gelatin (something I always have on hand for things like pudding, gummies, etc). A bag of gelatin lasts a long time, and is handy to have on hand.

I opted to use honey to sweeten the pie. Its an easy, natural sweetener, and doesn’t overwhelm the flavor of the pie since we’re just using half a cup.

I hope you enjoy this pie as a welcome kick-off to summer. It has all the sun-shiny, warm weather, relaxin’ vibes and I’m HERE FOR IT.

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Naturally Sweetened Fresh Strawberry Pie

★★★★★ 5 from 1 reviews

Author: Lisa @ This Pilgrim Life
Total Time: 1 hour
Yield: 6-8 servings 1x
Category: pie
Cuisine: dessert

Description

Scale

Ingredients

CRUST

9oz vanilla wafers
2 tbsp coconut sugar
5 tbsp unsalted butter, melted

FILLING

1 tbsp unflavored gelatin
2 tbsp lemon juice
2 tbsp water
5 cups fresh strawberries, divided
1/2 cup honey

Instructions

Preheat the oven to 325 degrees.
Chop the vanilla wafers in a food processor until they are fine, even crumbs. Add the coconut sugar and melted butter. Pulse again a few times until the mixture resembles wet sand.
Pour the crust mixture into a pie dish. Use your hands to press out the crumbs evenly across the bottom and up the sides. Use the heel of your hand to apply gentle pressure to the crust. Bake in preheated oven for about 13 minutes, then remove and let the crust cool completely before filling.
Combine the gelatin, lemon juice, and water in a small dish. Let the mixture stand while continuing with the next step of the filling.
Roughly chop 3 cups of the strawberries, then add them to a medium-sized saucepan. Heat the berries over medium heat for about 10 minutes, until they begin to break down and get soft. Use a spoon or masher to mash the strawberries until they resemble a chunky jam.
Add the gelatin mixture to the jammy strawberries and stir until it is thoroughly incorporated. Simmer for 2 more minutes, then remove the pan from the heat. Stir in the honey. Let the filling cool for about 20 minutes until it is no longer hot to the touch.
Slice the remaining 2 cups of strawberries in halves and quarters (a mix of both, or just pick one). Once the filling is cool, stir in the sliced strawberries, and pour the mixture into the pie pan. Smooth out the top, and then refrigerate for at least 4 hours. (Pie is best eaten before 24 hours).
Slice and serve with fresh whipped cream or vanilla ice cream!

Naturally Sweetened Fresh Strawberry Pie