Dessert week: No-Bake Strawberry Pie - Sweet Potato Chronicles - Sweet Potato Chronicles

Dessert week: 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 ground. (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 fchopped. 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 occas­sion­ally, 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.



  1. Natalee says:

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

  2. Patricia says:

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

  3. Laura Keogh says:

    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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