No Bake Strawberry Pie

4.86 from 7 votes

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

Prep Time20

Cook Time2

Resting Time2

Total Time2 22

Course: Dessert

Cuisine: American

Servings: slices

Calories: 328kcal

Author: Beth Chen

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.
You can substitute ghee or melted butter for coconut oil if you prefer a more buttery graham cracker crust.

Nutrition