Follow this super simple recipe to make individual strawberry pies – a light and refreshing no-bake summer treat that highlights fresh summer strawberries.
Whip up batch of these no-bake strawberry mason jar pies this summer!
We recently made a Saturday morning trip up to Pine Tree Apple Orchard in White Bear Lake, MN to pick strawberries. If you live in the Minneapolis/St. Paul area, I can’t recommend them enough. We had an absolute blast picking berries!
But, what do you do with 14 pounds of delicious, fresh-from-the-vine, strawberries? Well, after we gorged ourselves silly, we froze many of our strawberries. But I also whipped up a batch of these mini strawberry pies.
No-Bake Individual Strawberry Pies
This is no ordinary strawberry pie recipe. It came from my grandmother… I think. See, like so many women of her generation, my grandma didn’t write down many of her recipes. So this is my grandmother’s strawberry pie recipe, or at least the version that my childhood memory holds on to.
I have such wonderful memories of early summer days spent picking strawberries from my grandma’s garden. She had a massive vegetable garden, but the strawberries she kept on the side of the house. We would fill empty Kemp’s Ice Cream pails with our fresh pickings, and then head inside to whip up pie before my grandfather came home for “lunch”.
Lunch wasn’t the normal noon meal that you’re thinking of. That was dinner. And dinner was the evening meal. If I haven’t confused you enough, lunch was the break when my grandpa would make the short walk home from work for a piece of pie or other snack. I remember him eating apple with a slice of cheese, but when the strawberries were in season… We would have strawberry pie.
And here’s how I remember that recipe, over two decades later, updated just the tiniest bit with mason jars.Print
- 12 sheets graham crackers
- 1/3 cup white sugar plus 2 teaspoons
- 6 Tablespoons salted butter melted
- 1 quart fresh strawberries washed and stems removed
- 1 box vanilla instant pudding mix
- 2 cups milk (2%, almond, or soy milk are fine)
- 1 tub frozen whipped topping completely thawed
- Slice the strawberries and sprinkle with 2 teaspoons of white sugar. Set aside in the refrigerator until ready to use.
- In a large bowl, whisk the pudding mix and milk until smooth. Refrigerate for 15 minutes, until the pudding begins to set.
- In a food processor, pulse the graham crackers until crumbled. Add 1/3 cup white sugar and pulse once more. With the food processor on low speed, slowly pour in the melted butter. Scrape down the sides with a spatula, and set graham cracker crust mixture aside.
- Once the pudding has begun to set, fold in the whipped topping with a spatula. Gently stir until combined.
- Gather 8 mason jars. Divide 2/3 of the graham cracker crust mixture among the 8 jars. Then add the pudding mixture. Top with remaining crust mixture, followed by the strawberries.
- Refrigerate for 30 at least minutes before serving.