Strawberry Fluff Pie

Prep Time: 45 min
Total Time: 2 hr 45 min
Servings: 8

Fruit and cream lovers, this retro pie is for you! A flaky Pillsbury™ Pie Crust is filled with a fluffy fruit-flavoured mixture studded with fresh strawberries, and everything takes a chill in the fridge for a few hours until the pie is ready to slice and serve.


  • 1 crust from 1 box (400 g) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on box
  • 1 box (4-serving size) strawberry-flavoured gelatin
  • 1/4 cup sugar
  • 1/2 cup boiling water
  • 3 cups frozen whipped topping (from 1 L container), thawed
  • 2 cups sliced fresh strawberries
  • 8 fresh strawberry halves


  1. Heat oven to 450°F (230°C). Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved.* Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.
  3. Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator.

Expert Tips

  • *If gelatin does not dissolve during stirring, heat in microwave on High 10 seconds; stir and repeat if necessary.
  • For added creaminess, serve each slice with a dollop of extra whipped topping.