Easy Sugar Free Strawberry Pie

I’ve always thought that the best desserts are the ones that don’t make you feel guilty afterward. Don’t get me wrong—I love a good sugar rush as much as anyone. But when strawberry season hits and I want to eat pie for three days straight, I need something I can feel good about serving my family.

That’s where this sugar free strawberry pie comes in. It’s sweet enough that nobody misses the sugar, and it comes together so easily that I can make it on a weeknight. The gelatin and pudding mix do most of the work for you—no complicated techniques or special equipment needed.

Want something that tastes like summer but won’t derail your healthy eating goals? This is your pie. Looking for a dessert that works for diabetic family members without tasting “diet”? Same pie. Honestly, I make this every year when strawberries are in season and nobody even notices it’s sugar free.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this pie, and you’ll want to pick berries that are bright red and firm to the touch. If strawberries aren’t in season, frozen strawberries can work in a pinch, but make sure to thaw them completely and drain off any excess liquid before using them. When you’re at the store or farmer’s market, avoid berries that have soft spots or look mushy, as they won’t hold up well in the pie. The great thing about this recipe is that it works with strawberries of any size – just slice larger berries in half so everything is relatively uniform.

Options for Substitutions

This simple pie recipe works well with a few easy swaps if you need them:

• Strawberries: Fresh strawberries are best, but frozen strawberries work too. Just thaw them completely and drain any excess liquid before using. You can also try raspberries or mixed berries for a different flavor.
• Vanilla pudding mix: If you don’t have vanilla pudding mix, you can use French vanilla or even cheesecake flavor. Just make sure it’s the instant variety and sugar-free if you’re keeping this pie sugar-free.
• Strawberry gelatin: Raspberry or cherry gelatin makes a nice substitute if you don’t have strawberry on hand. The flavor will change slightly, but it’ll still taste great. Make sure to use sugar-free gelatin to keep the pie sugar-free.
• Water: You can replace some or all of the water with unsweetened almond milk or coconut milk for a creamier texture, though this will add a subtle flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pie is not letting the pudding mixture cool down before pouring it over the strawberries, which can cause them to get mushy and lose their fresh texture – let it sit for about 10 minutes after removing from heat so it’s warm but not boiling hot.

Another common error is using strawberries that are too wet or haven’t been dried properly after washing, since excess moisture will water down your filling and prevent it from setting correctly.

Make sure you’re stirring constantly while the pudding boils to avoid scorching the bottom of the pot, and don’t rush the refrigeration time – this pie needs at least 4 hours to set properly, though overnight is even better for clean slices.

What to Serve With Strawberry Pie?

This strawberry pie is pretty sweet on its own, so I like to serve it with a big dollop of whipped cream or vanilla ice cream to balance out the flavors. A cup of hot coffee or tea makes a nice pairing too, especially if you’re serving it as an after-dinner dessert. If you’re looking to make it more of a complete dessert spread, consider adding some fresh berries on the side or a light fruit salad. The pie is rich enough that you don’t need much else, but these simple additions make it feel a bit more special for guests.

Storage Instructions

Refrigerate: This strawberry pie needs to stay chilled to keep its shape and stay fresh. Cover it loosely with plastic wrap or aluminum foil and keep it in the fridge for up to 3 days. The strawberries will start to release more juice after that, so it’s best enjoyed within the first couple days.

Make Ahead: You can definitely make this pie a day ahead, which actually helps all the flavors come together nicely. Just prepare it as directed, let it set completely in the fridge, and keep it covered until you’re ready to serve. It’s a great option when you need a dessert ready to go for guests.

Freeze: I wouldn’t recommend freezing this one. The gelatin and fresh strawberries don’t hold up well in the freezer and can get watery and mushy when thawed. It’s really best enjoyed fresh from the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 4-6 g
• Fat: 0-2 g
• Carbohydrates: 95-115 g

Ingredients

For the fruit base:

• 5 cups strawberries (halved if large, for more even distribution)

For the filling:

• 1.75 cups water
• 1 package vanilla pudding mix (I use Jell-O Cook & Serve for better thickening)
• 1 package strawberry gelatin (I prefer Sonic Strawberry flavor for a bold taste)
• 1 teaspoon lemon juice

Step 1: Prepare the Pie Plate and Strawberries

• Cooking spray
• 5 cups strawberries

Lightly coat a 9-inch pie plate with cooking spray to prevent sticking.

Halve any large strawberries to ensure even distribution throughout the pie, then arrange all strawberries evenly in the prepared plate.

This prep work takes just a few minutes and allows you to focus entirely on the filling once cooking begins.

Step 2: Cook the Pudding Base

• 1.75 cups water
• 1 package vanilla pudding mix

In a medium saucepan, whisk together the water and vanilla pudding mix until smooth—this prevents lumps from forming.

Bring the mixture to a boil over medium heat, stirring frequently to prevent scorching on the bottom.

Once it reaches a full boil and thickens noticeably (about 2-3 minutes), remove from heat immediately.

I find Cook & Serve pudding mix creates a much better thickening consistency than instant pudding for this application, giving the pie a more stable texture.

Step 3: Incorporate the Gelatin and Lemon Juice

• 1 package strawberry gelatin
• 1 teaspoon lemon juice
• cooked pudding mixture from Step 2

While the pudding is still hot, stir in the strawberry gelatin and lemon juice until completely dissolved—the heat from the pudding will help the gelatin dissolve evenly without lumps.

The lemon juice brightens the strawberry flavor and adds a subtle tartness that balances the sweetness.

Stir for about 30 seconds to ensure everything is fully incorporated.

Step 4: Assemble and Chill the Pie

• prepared pie plate with strawberries from Step 1
• thickened pudding-gelatin mixture from Step 3

Pour the warm pudding-gelatin mixture evenly over the strawberries in the prepared pie plate.

The heat will gently warm the berries without cooking them, helping them release their juices and infuse with the filling.

Refrigerate the pie for at least 3-4 hours, or until the filling is completely firm and set.

I like to cover the pie loosely with plastic wrap while chilling to prevent any absorption of refrigerator odors.

Easy Sugar Free Strawberry Pie

Delicious Easy Sugar Free Strawberry Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 slices

Calories 450 kcal

Ingredients

  

For the fruit base::

• 5 cups strawberries (halved if large, for more even distribution)

For the filling::

• 1.75 cups water
• 1 package vanilla pudding mix (I use Jell-O Cook & Serve for better thickening)
• 1 package strawberry gelatin (I prefer Sonic Strawberry flavor for a bold taste)
• 1 teaspoon lemon juice

Instructions

 

• Lightly coat a 9-inch pie plate with cooking spray to prevent sticking. Halve any large strawberries to ensure even distribution throughout the pie, then arrange all strawberries evenly in the prepared plate. This prep work takes just a few minutes and allows you to focus entirely on the filling once cooking begins.
• In a medium saucepan, whisk together the water and vanilla pudding mix until smooth—this prevents lumps from forming. Bring the mixture to a boil over medium heat, stirring frequently to prevent scorching on the bottom. Once it reaches a full boil and thickens noticeably (about 2-3 minutes), remove from heat immediately. I find Cook & Serve pudding mix creates a much better thickening consistency than instant pudding for this application, giving the pie a more stable texture.
• While the pudding is still hot, stir in the strawberry gelatin and lemon juice until completely dissolved—the heat from the pudding will help the gelatin dissolve evenly without lumps. The lemon juice brightens the strawberry flavor and adds a subtle tartness that balances the sweetness. Stir for about 30 seconds to ensure everything is fully incorporated.
• Pour the warm pudding-gelatin mixture evenly over the strawberries in the prepared pie plate. The heat will gently warm the berries without cooking them, helping them release their juices and infuse with the filling. Refrigerate the pie for at least 3-4 hours, or until the filling is completely firm and set. I like to cover the pie loosely with plastic wrap while chilling to prevent any absorption of refrigerator odors.