I love strawberries. They are my favorite summer treat. Strawberry jam, strawberry scones, strawberries with cream, homemade strawberry ice cream, … the possibilities are endless!

My dear Aunt Martha makes an incredible summer berry pie. Heck, her desserts are amazing. PERIOD.

After I shared homemade pie pics earlier this summer, Aunt Martha encouraged me to also share her simple recipe, which we both regularly tweak. I should note, while it’s lighter than most pies, it’s definitely not considered low-fat. It’s a treat.

To make the graham cracker crust, combine one packet of crushed graham crackers with 3 Tbsp. sugar and 3 Tbsp. of melted butter. Firmly press mixture into 9-inch pie pan and BAKE at 350 degrees for 10 minutes.

Set aside to allow crust to cool.

Dice 1 quart of strawberries. Cut them small. For real. It takes longer, but it’s worth it.

Boil 1 cup of water, 2 Tbsp. cornstarch, 1 cup of sugar. Mix well. Once it’s clear, add one small box of strawberry jello mix. Let boil a few minutes. Move entire pot to the fridge.

While jello mixture cools in fridge for 10-15 minutes, place diced strawberries in the graham cracker shell.

Pour the jello mixture over the berries and spread it evenly without overflowing the sides of the crust. Move the pie back into the fridge to chill for at least 2 hours. I usually let it chill for 3-4 hours before I dig in.

The pie falls apart on me if I dig in too early. Doesn’t bother me since it all goes down the same. But if that’s something you care about, note that it will likely crumble if you don’t let it properly chill.

Serve with whipped topping. I use light cool whip, but any whipped topping will do.

Dig in and enjoy! Hope you all like this pie as much as we do!

What’s your favorite homemade summer treat?