Don’t revoke my foodie card. I know this recipe contains things that I don’t normally cook with like Cool Whip and pre-made graham cracker crusts BUT trust me….this strawberry pie is good. No, wait, it is GOOD. So good that when I took it to a party recently, I had a LOT of complements. Yep. Loads.
You see, this is the pie that my Granny took to church lunches. Our church had lunches after services for all kinds of occasions. Tables and tables of food. Delicious, delicious food. These church lunches have such fond memories for me. The entire church was like extended family for me. Okay…they really were family but still.
All the women getting the food ready in the fellowship hall, pouring sweet tea, cutting the cakes and pies. Did I mention that there was always a table FULL of desserts? Yep…full.
The great thing was that my mom let me have more than one thing. It was awesome. My Granny made the best desserts so I always made sure to get a piece of her dessert first and then branch out from there. Her strawberry pie was high on her list of desserts to take and I never, ever complained. This is hands down my favorite pie that she made.
So, yes, it contains processed ingredients and I really should try to reformulate the recipe with real whipped cream. Until then, make this pie. You will not regret it and it will meet with rave reviews.
In a medium bowl, mix together the condensed milk and lemon juice until completely mixed and thickened.
Mix in Cool Whip until completely mixed.
Add red food coloring to get a nice pink color (can be omitted if you like). Fold in strawberries. Pour half of the strawberry mixture in to each of the pie crusts.
Refrigerate for at least 2 hours before serving.
No-Bake Strawberry Pie
- 14 oz condensed milk, small can
- 1/3 cup lemon juice
- 8 oz cool whip
- red food coloring
- 4 cups strawberries, hulled, halved and sliced
- 2 pre-made graham cracker pie crusts
- In a medium bowl, mix together the condensed milk and lemon juice until completely mixed and thickened.
- Mix in Cool Whip until completely mixed.
- Add red food coloring to get a nice pink color (can be omitted if you like).
- Fold in strawberries.
- Pour half of the strawberry mixture in to each of the pie crusts.
- Refrigerate for at least 2 hours before serving.
These pies are best made the same day that you serve them.
Nutrition Information:Yield: 16
Amount Per Serving: Calories: 219Saturated Fat: 2gCholesterol: 10mgSodium: 142mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g
I love this strawberry pie because each mouthful is like a taste of the happiest parts of my childhood. You will like this pie because it is easy and delicious.