No-Bake Strawberry Pie

Barbara Curry
by Barbara Curry
8 servings
15 min

Give No-bake Strawberry Pie a try if you’re looking for a light and airy dessert made with fresh strawberries. This sweet fruit flavored pie is the perfect ending to a summer day. Made in a pretzel crust for a salty crunchy twist.

Strawberries are in peak season in the Carolinas so it’s the perfect excuse to make a homemade a no-bake strawberry pie. This no-bake pie is actually a chiffon pie which is a big deal in the South but apparently not in other ares of the country. Lemon chiffon and strawberry are the two most common.

This light and airy dessert needs to be made a day ahead so it can set up, but it’s a classic end to a summertime meal.

Strawberry chiffon pie will only last about a day because the crust will absorb the filling and become soggy. A pretzel crust will stay crisp a little longer than a traditional pie crust.

A chiffon dessert is a great choice if you have friends over and can finish it off in one sitting. Since strawberries are so juicy, most fresh strawberry recipes don’t save well.

Why you’ll love a no-bake pie

  • No oven is needed, not even for the pie crust
  • It’s so light and airy and won’t weigh you down
  • The juice from the strawberries is concentrated to increase the flavor
  • You get a slightly salty pretzel crust in each bite

What is a chiffon pie

Chiffon pies are pretty common around here, the most popular being a lemon chiffon pie. What makes a pie a chiffon pie is the addition of beaten egg whites which gives it the light and airy texture. Some recipes use cool whip instead of egg whites, but cool whip is going to give it a completely different flavor and texture.

Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • ▢ 3 1/2 cups Mini pretzels 4.5 ounces
  • ▢ 1/4 cup sugar
  • ▢ 12 tablespoons butter melted
  • ▢ 2 teaspoons unflavored gelatin
  • ▢ 2 tablespoons water
  • ▢ 2 1/2 cups strawberries whole, tops removed
  • ▢ 1 1/3 cups strawberries sliced
  • ▢ 3/4 cups sugar plus 2 tablespoons
  • ▢ 2 tablespoons cornstarch
  • ▢ 1/4 teaspoon salt
  • ▢ 2 tablespoons lemon juice
  • ▢ 2 egg whites
  • ▢ 1/8 teaspoon cream of tartar
  • ▢ 1/2 cup heavy cream
Combine pretzels and sugar in a food processor and process unlit is fine crumbs. Add melted butter and process until coated. Place in a 9 inch glass pie pan and cover with plastic wrap. Spread the crumbs to coat the bottom and sides of the pie pan including the rib. Once distributed, press down firmly and refrigerate or freeze until cold.
Sprinkle gelatin over water in a small bowl and let sit until the gelatin softens, about 5 minutes.
Place whole strawberries in a food processor and process until completely smooth. Place a Fine mesh strainer over a bowl and press strawberry puree through the strainer, you should get about 1 cup of juice.
Add strawberry juice it a sauce man and whisk in ¾ cup sugar, cornstarch and salt. Bring to simmer over medium heat, stirring constantly until it is slightly thick, about 1-2 minutes. Remove from heat and add gelatin mixture, whisking until dissolved. Transfer to a large bow and add lemon juice. Let cool completely, about 30 minutes, stirring occasionally.
Beat egg whites with cream of tarter until soft peaks form, about 1-2 minutes then add 2 tablespoons of sugar and whip until stiff peaks form, about 2-3 minutes. Fold ⅓ of egg whites into cooled strawberry mixture then fold in remaining egg whites until only a few white streaks remain.
Beat cream until stiff peaks form, about 2-3 minutes. Gently fold cream into strawberry mixture. Fold in sliced strawberries. Spoon mixture into the cold pretzel crust. Refrigerate for at least 3 hours.
  • You could also make this in a graham cracker crust.
  • Make sure that you five this plenty of time to set up in the fridge before slicing.
  • This will only last a day or two before the crust gets soggy.
Barbara Curry
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