This strawberry cream pie is the ultimate indulgence. It has a buttery graham cracker crust, a luscious cream cheese filling, and a sweet strawberry glaze made from ripe berries.
This dessert is a showstopper, but it’s so easy to make! The hardest part is waiting for it to chill before digging in!
This pie is a warm-weather favorite in my household. It’s great for picnics, potlucks, or any summer celebration.
The stunning presentation always has everyone oohing and ahhing before they even take their first bite.
Why You’ll Love This Strawberry Cream Pie
Easy Preparation: The recipe involves simple steps that can be followed by bakers of all skill levels.
No-Bake Filling: The cream cheese filling requires no additional baking, ensuring a light and creamy texture.
Fresh and Fruity: This pie uses fresh strawberries, offering a burst of natural sweetness.
Customizable: While the recipe provides a solid foundation, it’s easily adaptable. Get creative and try other berries and toppings.
Ingredients
- Fresh Strawberries: The star of the show, providing a burst of juicy sweetness and vibrant red color in every bite.
- Graham Cracker Crumbs: The buttery, slightly sweet foundation creates a crisp and crumbly crust.
- Sugar: It adds just the right amount of sweetness to enhance the natural flavors of the strawberries and cream cheese filling.
- Butter: It binds the graham cracker crumbs together and adds richness to the crust for a melt-in-your-mouth texture.
- Cream Cheese: The smooth, tangy base of the filling perfectly complements the sweetness of the strawberries.
- Vanilla Extract: It enhances the flavor profile with subtle, warm notes.
- Heavy Whipping Cream: It lightens the cream cheese filling and creates a luscious, creamy texture.
- Cornstarch: It thickens the strawberry glaze, allowing it to cling beautifully to each berry and slice.
- Lemon Juice: It brightens the strawberry flavor and balances the sweetness for a well-rounded taste.
How to Make Strawberry Cream Pie
Wait until you get a load of how easy this pie is to put together!
1. Make the crust. Preheat the oven to 375°F. Mix crumbs, 1/3 cup sugar and melted butter. Press into a pie dish and bake for 7 minutes. Cool completely.
2. Prepare the cream filling. Beat the cream cheese, 1/2 cup sugar, and vanilla. Whip the cream separately to stiff peaks. Fold the whipped cream into the cream cheese mixture. Spread into the cooled crust. Refrigerate for 30 minutes.
3. Cook the strawberry sauce. Crush the strawberries. Add 1/2 cup sugar, cornstarch. and lemon juice. Cook until boiling and thickened, 1-2 minutes. Cool for 10 minutes.
4. Assemble the pie. Arrange the remaining 3 cups of strawberries over the filling. Pour the cooled strawberry sauce over the berries. Refrigerate for 2-3 hours until set.
5. Garnish and serve. Top with whipped cream and extra strawberries if desired. Enjoy!
Tips for the Best Strawberry Cream Pie
Here are a few tricks that have helped me perfect this pie!
- The riper, the better. Use ripe strawberries. Look for juicy, sweet strawberries for the best flavor in your pie.
- Give it a blind bake. Pre-bake the crust. Blind bake the pie crust and let it cool completely before filling to prevent a soggy bottom.
- Get a step ahead. Make it ahead. This pie is perfect to make a day in advance since it requires significant chill time.
- Change up the crust. You can swap the graham cracker crust for a traditional baked pastry pie crust. Or, try a cookie crust made with vanilla wafers or chocolate wafers.
- Be creative. Fold 1/2 cup of pureed strawberries into the cream cheese filling for extra berry flavor. Or use other fruits like raspberries, blueberries, or peaches for different flavors.
How to Store
To Store: Keep covered and refrigerated and consume within 2-3 days for best quality.
I don’t recommend freezing, as the texture of the cream filling will become undesirable after thawing. The strawberries will also release too much moisture, making the pie soggy.
More Delicious Cream Pie Recipes to Try
Pumpkin Cream Pie
Chocolate Cream Pie
Pecan Cream Pie
Shamrock Shake Pie
Strawberry Cream Pie
8
servings10
minutes20
minutes518
This strawberry cream pie is so easy and delicious! With a graham cracker crust and no-bake filling, it’s perfect for parties and potlucks.
Ingredients
- Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons butter, melted
- Cream Cheese Filling:
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
- Strawberry Topping:
5 cups fresh strawberries, hulled and divided
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F. In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press the mixture firmly into a 9-inch pie dish. Bake for 7 minutes until lightly browned. Allow to cool completely.
- In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly into the cooled crust. Refrigerate for at least 30 minutes.
- In a saucepan, crush 2 cups of the strawberries. Add 1/2 cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook and stir for 1-2 minutes more until thickened and translucent. Allow to cool for 10 minutes.
- Arrange the remaining 3 cups of whole strawberries over the cream cheese filling, cutting some in half if needed. Pour the cooled strawberry glaze evenly over the berries. Refrigerate the pie for at least 2-3 hours, or overnight, until completely chilled and set.
- Before serving, garnish with additional whipped cream and strawberries if desired. Store any leftovers in the refrigerator.
