Strawberry Pie IV

6 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    30 m
Deborah Westbrook
Recipe by  Deborah Westbrook

“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.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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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Reviews (6)

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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 for presentation.



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 wouldn't make it either...I added a bit more lemon, because it seemed a little too sweet for me, and made it with dream whip (the kind you mix up yourself) instead of cool whip, that could have made a bit of a sweetness difference. Good recipe, but I think I would've preferred to spend a little more time to make a traditional strawberry pie. Thanks for the recipe, though.

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Amount Per Serving (8 total)

  • Calories
  • 391 cal
  • 20%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 54.1 g
  • 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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Strawberry Rhubarb Cream Pie


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Strawberry Frozen Pie