Photo of Fresh strawberry pie by WW

Fresh strawberry pie

Total Time
4 hr 45 min
20 min
5 min
This pie is bursting with strawberry goodness - perfect for a summertime soiree. Easy to make and bake, the pie can also be made ahead 1 day, but hold off on adding the topping until shortly before serving. The light, lemony yogurt cream on top completes this pretty dessert, making it the star of table and the ideal ending to almost any meal. And the creamy topping removes any temptation to serve the pie à la mode! Adding cornstarch to the berries and juice preparation is what binds the pie's filling, and allows it to set up and gel in the fridge and freezer. We've called for a graham cracker crust here, but you could also use a standard deep dish frozen crust or a nutty whole wheat one, too.



2 pound(s), hulled, sliced (save 3 small berries for garnish)


¾ cup(s), granulated

Cranberry juice cocktail

½ cup(s), or cranberry-strawberry juice


¼ cup(s)

Reduced-fat graham cracker pie crust

6 oz

Fat-free vanilla yogurt

1 cup(s), Greek-style

Lemon zest

1 tsp, finely grated


  1. Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.
  2. Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.
  3. Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.
  4. Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice).
  5. To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving.