Strawberry Pie IV


"A wonderfully cool strawberry pie for hot days. Recipe can also be used to make a lemon pie. Just omit the strawberries and red food coloring, then increase lemon juice to 1/2 cup."


30 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, stir whipped topping and condensed milk together. Fold in strawberries and continue stirring adding the lemon juice and food coloring. Pour mixture into graham cracker crust; cover and refrigerate for 2 to 3 hours.
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Your rating



  1. 6 Ratings


I made this using non-fat sweetened milk, low-fat whipped topping, and reduced-fat pie crust. My family still loved it. I added a few more strawberries and put a ring of strawberries on the top ...

It was tasty. Not runny or liquid like at all. But it was a little too sweet. Towards the end of one piece I felt it was a little too much - but wow - it tasted really good!

This is not an "omigosh, that's good" recipe, but it's quick, and fairly tasty. I wouldn't take it to a potluck, but I can't say that if I wound up with an abundance of strawberries that I would...

I am new to the cooking world and tried this recipe. I had to call my dad to find out what was wrong with my pie! It was all liquid. What is not in the recipe is gelatin. After I added the gelat...

I used a homemade piecrust instead and it was really good, but I am sure the graham cracker crust is equally as good. My berries were too tart to eat alone, but in the pie they are perfect.

I have made something similar a number of years ago but lost my recipe So I tried this , it turned out runny.