No-Bake Strawberry Pie

No-Bake Strawberry Pie

I love to bake as does Scarlett. It’s something we do a lot together. However, we don’t necessarily bake to have dessert around. We actually bake more snacks–muffins, granola bars, squares or healthy cookies. In fact, dessert in our house is more fruit, a digestive cookie and, yes,  a piece of chocolate (I’m still rationing those damn mini chocolate eggs from Easter). It’s not usually a “dessert,” if you know what I mean? Although, I do have these visions of placing a warm, homebaked pie on the table each night after supper for all the family to enjoy. Maybe that will happen when I’m a grandmother? Or not.

My husband is a real pie lover. Scarlett loves strawberries, so I had to give this recipe by Whole Foods a try. I can easily see this being a staple this summer at the cottage, especially since it doesn’t require any baking. It barely required me, so I think we’ll eat it for most meals.

photos: Maya Visnyei

No-Bake Strawberry Pie


  • 2 pounds strawberries, hulled and halved, divided
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 8 ounces of gingersnap or graham cookies


Put cookies in food processor and finely grind. (You'll need about 1 3/4 cups crumbs.)

Add butter and pulse again until blended.

Transfer to a 9-inch pie pan and press evenly in the bottom as well as sides.

Chill in refrigerator or freezer while working on rest of pie.

Put half of the strawberries into a food processor and pulse until chopped.

Transfer to a medium saucepan.

Add sugar, water and cornstarch and whisk to combine.

Bring to a boil over medium heat and continue stirring until mixture thickens, about 4 to 5 minutes. Transfer to a large bowl and set aside to cool. Stirring occasionally, let sit for 20 minutes.

Fill pie crust with remaining strawberries, pour strawberry mixture over the top and smooth out. Be sure to spread it into all the little nooks. Chill to set for about 1 to 2 hours. Cut and serve. Whip cream doesn't hurt on top either.


I cut the sugar in half for this recipe. I didn’t want it too sweet. However, you can put it back if you want. I’m pretty sure no one noticed. After all, the cookies are sweet enough. In fact, I could barely keep Scarlett from hampering our supply. She kept eating them out of the food processor before I could get them ground.

This recipe is so great for little hands. From hulling the strawberries to creating the crust, Scarlett shoe-horned herself into the preparation of this dessert. She felt pretty proud serving it too. Maybe she’ll have her own TLC show one day? Actually, I’ll settle for her just hanging up her coat. Please.

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  1. Natalee
    May 09, 11:11 Reply

    no bake pie! That’s like like no bake pie is too great for metaphor!

  2. Patricia
    May 31, 21:25 Reply

    What is the measurement for the cornstarch? 1/4 tsp or 1/4 tbsp or 1/4 cup?

    • Laura Keogh
      May 31, 22:58 Reply

      Hi Patricia. So sorry for the typo. Goodness. You’ll need a 1/4 cup of cornstarch for the recipe. Thank you for writing. Hope the pie comes out great for you. Happy baking! Laura

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