3 from 1 vote

Sugar Free Strawberry Pie

Servings 10 -12


  • 2 pie crusts I used Pillsbury┬« Refrigerated Pie Crust
  • 3 cups strawberries hulled and sliced
  • 2 1/2 cups water
  • 3 1/2 tablespoons corn starch
  • 1 small .3 oz and 1 large (.6 oz) package of sugar free strawberry gelatin
  • Optional garnish:
  • Sugar free frozen whipped topping thawed
  • Fresh mint


  1. Preheat oven to 350┬░F.
  2. Place one crust in the bottom of a 9" pie plate. Spread the remaining crust on a lightly floured surface and cut small hearts out using a 1" heart cookie cutter. Cut as many hearts as you can.
  3. Brush the edge of the pie crust with a little bit of water (the one in the pie plate). Add hearts around the edge of pie crust. Use a fork to poke holes in bottom and sides of crust. Place remaining hearts on a greased cookie sheet.
  4. Bake pie crust for 15-18 minutes or until edges are light golden brown. Let cool.
  5. Bake hearts for 9-12 minutes or until light golden brown. Let cool.
  6. Layer strawberries on bottom of cooled crust.
  7. Stir together water and corn starch in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and simmer while stirring constantly until thickened.
  8. Remove from heat and stir in gelatin. Stir until completely dissolved.
  9. Pour over strawberries.
  10. Place in refrigerator until set, about 4 hours or overnight.
  11. Serve pie with extra hearts, whipped topping and mint, if desired.
Nutrition Facts
Sugar Free Strawberry Pie
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.