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Strawberry Pies

How do you remember how to spell dessert correctly? In this case, double the “S” for double the deliciousness in these fluffy, fruity pies. —Peggy Key, Grant, Alabama
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    2 pies (8 servings each)


  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 quart fresh strawberries, sliced, divided
  • 2 graham cracker crusts (9 inches)


  • In a large bowl, combine milk and lemon juice. Fold in whipped topping. Set aside 1/3 cup strawberries for garnish; stir remaining strawberries into filling. Spoon into crusts. Refrigerate for at least 4 hours before serving. Garnish with reserved strawberries.
Nutrition Facts
1 piece: 256 calories, 11g fat (6g saturated fat), 8mg cholesterol, 153mg sodium, 35g carbohydrate (28g sugars, 1g fiber), 3g protein.

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Average Rating:
  • walkerjo
    Mar 12, 2020

    Delicious when you use REAL whipped cream instead of the cool whip junk.

  • genny
    Mar 18, 2019

    This will fit easily into a 10" graham crust if you don't want to make 2 pies. I make this pie without berries often

  • HSmall
    Mar 8, 2019

    This was so good! I actually made the filling fat free with FF sweetened condensed milk and FF cool whip, and it was delicious! As mamknowsbest stated below, it was pretty soft after taking straight from the fridge. Next time, I'll freeze it first. Will definitely make again!

  • mamaknowsbest
    Jun 7, 2013

    We loved this pie! It was super easy to assemble and great to have a second pie in the freezer for the next dessert event. The one thing our family changed from the original recipe is the chilling. We put our pies straight into the freezer. We pull out the pie about 20 minutes before serving. Found that straight from the fridge, the pie was a little to soft for our liking. Highly recommend this recipe.

  • kkutz
    Apr 2, 2013

    No comment left

  • tflinthope
    Aug 7, 2011

    No comment left