The only baking needed for this No Bake Strawberry Pie is about 13 minutes for the crust. The really wonderful thing about this recipe is the fresh strawberry filling thickened with Instant Clear Jel. If you've never used it, it's a game changer. It keeps the fruit fresh without cooking which alters the flavor.....and it's super easy to use.
It's important to use Instant ClearJel and not just plain ClearJel which requires cooking to set.

Fresh strawberries are cut into bite size pieces and combined with sugar, instant ClearJel, water and lemon juice, then poured into a vanilla wafer crust for that easy summer dessert you've been looking for. For more information on thickeners see my post, Thickeners as Used in Baking and Pastry.
Other Strawberry desserts you might enjoy include: the elegant Chocolate Strawberry Mousse Torte, Strawberry Verrines, Unbelievable Cheesecake, and the really quick Strawberry Bread. And if your lookin for more recipes like this see my Summer Roundup of Sweet and Savory.
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What is ClearJel
I have found Instant ClearJel on Amazon but many companies are saying it can be used to can with. This is incorrect. It should not be used this way. I buy my Instant ClearJel from Nuts.com where it is more reasonably priced and I know it is the right one. This is not an affiliate link, just information.
Types of ClearJel
There are two types of ClearJel and each has it's own special uses.
ClearJel (sometimes referred to as Cook Type) is activated by heat and liquid. It works well with acidic ingredients, tolerates high temperatures, and doesn't cause pie fillings to weep" during storage. It is especially good if canning pie fillings and is the only thickener recommended by the USDA for home canning. You can also use ClearJel to thicken sauces, stews, pot pies, etc. One downside is that recipes thickened with ClearJel break down if they're frozen and thawed. ClearJel can be substituted in equal parts with tapioca starch, corn starch or arrowroot. Products using ClearJel can be heated twice.
Instant ClearJel is often referred to as the secret ingredient in uncooked recipes. It requires no heat, sets up as soon as it comes in contact with liquid, and is not adjustable. Instant ClearJel is used in uncooked fillings, such as mousses or creamy cake or pie fillings. It needs to be mixed with sugar, then with the wet ingredients, and added to the rest of the filling at once. It is particularly good when used with fresh fruit for pie fillings. While Instant ClearJel can be heated, it is not primarily used this way and can only be heated once. One of its best properties is that it can be used when freezing and thawing.
Why You'll Want to Make this Pie
- It's sooo easy to make and beautiful.
- Fresh strawberries come through in every bite.
- It uses simple ingredients for the most part.
- It uses minimal ingredients for maximum flavor.
Recipe Ingredients
Vanilla Wafer Crust
FRONT ROW: Unsalted butter
BACK ROW: Vanilla Wafers (Nilla wafers suggested), powdered sugar
Strawberry Filling
FRONT ROW: Granulated sugar, Instant ClearJel, lemon juice
BACK ROW: Fresh strawberries, water
Waterproofing the Crust
LEFT TO RIGHT: Semisweet chocolate, unsalted butter (white chocolate may be substitued for the dark).
Whipped Cream Finish
LEFT TO RIGHT: Powdered sugar, heavy cream.
Variations
Blueberries can be substituted for the strawberries.
Mixed berries such as blueberries, red raspberries, strawberries and blackberries can be used.
Be sure to see the recipe card below for the exact ingredients and instruction.
Step by Step Instructions
Vanilla Wafer Crust
I recommend using Nabisco Nilla Wafers because not all vanilla wafers absorb the same amount of butter. If using another brand, withhold part of the butter and add as needed. You may need more or less.
Step 1. Add the wafers to the processor bowl. Step 2. Process to form crumbs. Step 3. Add the powdered sugar. Step 4. Pulse to blend completely.
Step 5. Add the butter to the crumbs. Step 6. Toss the crumbs and butter with a fork until the crumbs are uniformly coated. Step 7. Pour them into the pie pan, evening them out. Push the crumbs up the side of the pie plate as well as the bottom. Step 8. Press the crumbs firmly in place by hand or using a measuring cup. Bake as noted.
Step 9. Place the pie crust on a baking sheet and bake as directed. This makes it easier and safer to remove from the oven. When it is cool, waterproof the shell with either semisweet or white chocolate melted with a bit of butter and spreading it over the bottom particularly and sides of the shell. This keeps the bottom of the crust from becoming soggy. Chill the shell briefly to set the chocolate while preparing the rest of the recipe. Step 10. Add the Instant ClearJel to the sugar. Step 11. Whisk together. Step 12. Whisk together the lemon juice, water and red food coloring if using.
Step 13. Add the liquid mixture to the dry ingredients for the filling and mix well. Immediately pour over the strawberries making sure all of them are well coated. Pour the strawberry filling into the crust, evening it out. Step 14. Add the powdered sugar to the cream in a mixing bowl. Step 15. Whip the cream until stiff. Step 16. Fit a piping bag with a #5 open star, fill the bag with the cream and pipe a wreath around the edge of the strawberry pie, leaving the center exposed. Chill the pie until serving.
First, there is no need to puree strawberries or cook them with the cornstarch. It's one less step. Also, the ClearJel is just that - a see through clear, shiny mixture that envelopes the strawberries for their best look and taste.
It can, but that's not this recipe and it won't result in the same clean taste as will ClearJel.
Using red food coloring enhances the looks of the strawberries. The Instant ClearJel is transparent and can sometimes be seen surrounding the fruit. However, it is completely optional and the pie looks fine without it.
Storage
While it's true that recipes made with Instant ClearJel can be frozen, I don't suggest freezing this strawberry pie. The texture and looks of the pie can be altered when thawed. It is best to eat this pie the day it is made.
Expert Tips
- If a food processor isn't available, place the wafers in a plastic bag and crush them with a rolling pin. You may need to do this several times for the amount of the crumbs.
- Simply stir in sifted powdered sugar, then add the butter as called for.
- Be sure to waterproof the crust. It can become soggy from the filling which is off-putting.
- Use either semisweet or white chocolate for the waterproofing.
- Make sure the pie plate is sprayed with a non-stick baking release or the crust can stick making it difficult to remove.
- Do not use regular ClearJel which is sometimes referred to as Cook Type to differentiate it from the Instant version.
- I used Nabisco Nilla Wafers as they are readily available. The amount of butter is geared towards these cookies. Other brands may need more or less butter so I would start with less if using a different brand and increase as needed.
More Easy Summer desserts
If you love this No Bake Strawberry Pie, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
(Almost) No Bake Strawberry Pie
Ingredients
Vanilla Wafer Crust
- 60 vanilla wafers (215 grams)
- ¼ cup powdered sugar (30 grams)
- 6 tablespoons unsalted butter, melted (90 grams)
Waterproofing the Crust
- 4 ounces semisweet or white chocolate (114 grams)
- 1 tablespoon unsalted butter or shortening
No Bake Strawberry Filling
- 6 cups fresh strawberries (2 poundds or 910 grams)
- 3 tablespoons Instant ClearJel
- ½ to ¾ cup granulated sugar (100 to 150 grams)
- ⅔ cup water
- ⅓ cup lemon juice
- Red food coloring, optional
Whipped Cream Wreath
- 1 cup heavy cream
- ¼ cup powdered sugar (35 grams)
Instructions
Vanilla Wafer Crust
- Preheat the oven to 350°F. Spray a 9" standard pie plate with a non stick baking release. Set aside.
- Place the vanilla wafers in the bowl of a food processor. Process to make crumbs. There should be 2 cups. Add the powdered sugar and pulse to mix in.
- Remove to a bowl and add the butter tossing with a fork to coat all of the crumbs.
- Pour into the pie plate and press the crumbs up the side of the plate as well as the bottom. The sides should be a bit thicker than the bottom. Bake for 13 minutes. It will be lightly browned and firm up when cooled. Cool completely.
Waterproofing the Crust
- Combine the white or semisweet chocolate and butter or shortening. Microwave briefly to melt or place over simmering water to melt.
- Coat the sides and bottom of the crust with the chocolate. Refrigerate until needed.
No Bake Strawberry Filling
- Wash and pat the strawberries dry. Remove the tops and cut into bite size pieces.
- Whisk together the Instant ClearJel and sugar in a large bowl.
- Mix the water and lemon juice together and add it to the dry ingredients. Add the red food coloring at this point if using. Whisk together and immediately pour over the strawberries. Stir to coat all the strawberries and distribute the liquid ingredients.
- Pour into the prepared shell and even the filling out. Set aside.
Whipped Cream Wreath
- Combine the cream and powdered sugar in the bowl of a mixer. Whip until stiff peaks form.
- Fit a piping bag with a #5 open star tip and add the cream. Pipe a wreath around the edge of the pie.
- Refrigerate until serving. This is best served the day it is made.
Lynette Pruett says
Helen,
I wasn’t able to make this recipe until yesterday, but once again one of your recipes with its techniques has become a favorite!!! I served this to a group of long-time friends at a summer luncheon on our deck, and it received rave reviews. The chocolate adds an unexpected treat.
I have one observation, and a question. I used a 9” Coring Ware pie dish, and followed your recipe to a "T". The pie was refrigerated for about 5 hours before serving. I noticed that it was a bit difficult to cut through the crust, and was able to determine that was because the chocolate layer was pretty thick. I’m wondering if it would work to use 3 oz. of chocolate with 1 Tbsp of butter to make it easier to cut. What do you suggest?
Finally, my congratulations on your decision to retire from professional baking at the end of the year! I’m so glad to hear that you plan to continue your remarkable blog…great news for us, your readers.
Helen S Fletcher says
Hi Lynette - so happy to hear from you and that you are still avidly baking. By all means, cut the chocolate down and butter down. The only reason it is there is to waterproof the crust. I'm very much looking forward to spending more time on the blog.
Judy Imanse says
Finally, a way to avoid a soggy pie crust! I have been making strawberry pie for years, lining the bottom of the crust with softened cream cheese. The pie is beautiful and delicious, until you cut into it! The next day it is wet, and so unappealing. Thank you Helen for solving the problem of the soggy strawberry pie!
Helen S Fletcher says
Hi Judy - Good to hear from you. I usually make this with a regular blind baked pie crust as in my All American Pie Crust Tutorial but wanted to make it faster for the summer. There is nothing worse than a soggy bottom. This not only stops that but adds another note of flavor for not much work.
John Martin-Rutherford says
You know, Helen, one of the many reasons I love your posts beyond just the exquisite recipes is the myriad valuable information you share regarding techniques which go beyond a great tasting product but how to make the product remain beautiful to see and serve. These posts are a perfect instruction that combines art and science.
Helen S Fletcher says
Thank you so much John. I am (finally) retiring at the end of the year from professional baking and plan on spending much of my time working on my blog. I so appreciate your comment and you! Have a great 4th.