Strawberry Cream Pie

Strawberry Cream Pie is a light, refreshing dessert featuring a buttery crust, creamy filling, and fresh strawberries. This irresistible treat is perfect for spring and summer gatherings, offering a sweet and fruity flavor that’s sure to impress. With its vibrant colors and delightful texture, it’s a must-try for any dessert lover.

Why You’ll Love This Recipe

  • Fresh and fruity: Bursting with the natural sweetness of strawberries.
  • Creamy and indulgent: A luscious filling complements the juicy berries.
  • Visually stunning: The bright red strawberries make it a show-stopping dessert.
  • Versatile: Perfect for holidays, barbecues, or a casual weekend treat.
  • Easy to make: Simple steps with impressive results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs (or crushed digestive biscuits)
  • Granulated sugar
  • Unsalted butter, melted

For the Filling:

  • Cream cheese, softened
  • Powdered sugar
  • Heavy whipping cream
  • Vanilla extract

For the Topping:

  • Fresh strawberries, hulled and halved
  • Strawberry jam or glaze (optional)

Directions

  1. Prepare the crust:
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
    • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
    • Bake for 8–10 minutes, then let cool completely.
  2. Make the cream filling:
    • In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
    • In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until fully combined.
  3. Assemble the pie:
    • Spread the cream filling evenly over the cooled crust.
    • Arrange the halved strawberries on top of the filling in a decorative pattern.
  4. Optional glaze:
    • Warm the strawberry jam in the microwave until slightly runny, then brush it over the strawberries for a glossy finish.
  5. Chill and serve:
    • Refrigerate the pie for at least 2 hours, or until set.
    • Slice and serve chilled.

Servings and Timing

  • Servings: 8 slices
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Chilling Time: 2 hours
  • Total Time: 2 hours 30 minutes

Variations

  • Chocolate crust: Use crushed chocolate cookies instead of graham crackers for a richer base.
  • Berry mix: Combine strawberries with blueberries or raspberries for a mixed berry topping.
  • No-bake version: Skip baking the crust and chill it instead for a no-bake option.
  • Lemon twist: Add a splash of lemon juice or zest to the filling for a tangy flavor.
  • Whipped topping: Substitute whipped cream with store-bought whipped topping for convenience.

Storage/Reheating

  • Storage: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the assembled pie (without strawberries on top) for up to 1 month. Thaw in the refrigerator and add fresh strawberries before serving.
  • Reheating: This pie is best served chilled and does not require reheating.

FAQs

1. Can I use frozen strawberries?

Yes, but thaw and pat them dry to remove excess moisture before using.

2. How do I prevent the crust from crumbling?

Press the crust mixture firmly into the pie dish and chill it before adding the filling.

3. Can I make this pie ahead of time?

Absolutely! Prepare the pie a day in advance and store it in the refrigerator until ready to serve.

4. What’s the best way to hull strawberries?

Use a paring knife or a straw to remove the green tops cleanly.

5. Can I use a store-bought crust?

Yes, a pre-made graham cracker or shortbread crust works well to save time.

6. How do I ensure the filling is smooth?

Make sure the cream cheese is fully softened before beating to avoid lumps.

7. Can I use low-fat cream cheese?

Yes, but the filling may be less rich and creamy.

8. How do I slice the pie cleanly?

Use a sharp knife dipped in warm water and wipe it clean between cuts.

9. Can I add gelatin to the filling?

Yes, dissolve 1 teaspoon of gelatin in warm water and mix it into the filling for a firmer texture.

10. What pairs well with this pie?

Serve with whipped cream, a drizzle of chocolate, or a cup of coffee for a delightful treat.

Conclusion

Strawberry Cream Pie is a luscious dessert that celebrates the sweetness of fresh strawberries. With its creamy filling, buttery crust, and juicy topping, this pie is both easy to make and irresistibly delicious. Whether you’re hosting a gathering or treating yourself, this recipe is guaranteed to impress!

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Strawberry Cream Pie

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  • Author: clara
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

This Strawberry Cream Pie is a luscious dessert that combines a buttery graham cracker crust, creamy filling, and fresh strawberry topping. Perfect for summer gatherings or as a sweet treat any time of year, it’s easy to make and bursting with flavor!


Ingredients

Units Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cream Filling:

  • 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled

For the Strawberry Topping:

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp lemon juice

Instructions

1. Make the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake for 8-10 minutes, or until lightly golden. Cool completely.

2. Make the Cream Filling:

  1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. In a separate bowl, whip the heavy cream to stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the cooled crust. Refrigerate while preparing the topping.

3. Make the Strawberry Topping:

  1. In a small saucepan, combine the sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and turns clear. Remove from heat and let cool slightly.
  2. Arrange the sliced strawberries on top of the cream filling in a decorative pattern.
  3. Brush or drizzle the cooled glaze over the strawberries to coat them evenly.

4. Chill and Serve:

  1. Refrigerate the pie for at least 2 hours, or until fully set.
  2. Slice and serve chilled.

Notes

  • Make Ahead: This pie can be made up to a day in advance. Add the glaze just before serving for the freshest look.
  • Variations: Add a layer of sliced bananas under the cream filling for a twist, or use a chocolate cookie crust instead of graham crackers.
  • Storage: Store in the refrigerator for up to 3 days.

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