Strawberry cream pie​

If you’re on the hunt for a show-stopping summer dessert that’s as effortless as it is irresistible, look no further than this Strawberry Cream Pie . It’s a no-bake masterpiece that blends sweet creaminess with the bright, juicy flavor of fresh strawberries, all cradled in a buttery, crumbly crust. This pie isn’t just easy to make—it’s guaranteed to wow everyone at your next gathering.

The magic of the Strawberry Cream Pie lies in its simplicity and indulgent layers. You start with a buttery graham cracker crust that’s just sweet enough and holds up beautifully in the fridge. Then comes the rich cream filling, which is whipped until light and airy, giving you that cloud-like texture with every bite. But the star of the show? A generous pile of sliced strawberries, carefully glazed until they shimmer and sit proudly atop the creamy base.

Origin Strawberry Cream Pie

Inspired by diner-style strawberry pies and creamy chiffon pies popular in America since the mid-20th century, this version pairs a silky cream cheese layer with fresh fruit for the ultimate summer treat.

What I Love About This Recipe

It’s simple to make ahead, requires no baking, and is always a showstopper on the table. The creamy filling is light but rich, perfectly balanced by the sweet-tart berries.

Also Read : Krispy Kreme Banana Pudding

Strawberry Cream Pie to Die For

Recipe by RecipeWikkiCourse: Dessert, PieCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Strawberry Cream Pie to Die For is a luscious dessert featuring a buttery crust filled with creamy, sweetened filling and topped with fresh, juicy strawberries. It’s a show-stopping, no-fuss treat perfect for spring and summer celebrations.

Ingredients

• 1 pre-baked 9-inch pie crust (graham cracker or pastry)

• 1 (8 oz) package cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• 4 cups fresh strawberries, hulled

• ½ cup sugar

• 2 tablespoons cornstarch

• ½ cup water

• 2 tablespoons strawberry gelatin powder (like Jell-O)

Directions

• In a medium saucepan, whisk together sugar and cornstarch. Stir in water and cook over medium heat until thickened and bubbly, about 3–5 minutes.
• Remove from heat and whisk in strawberry gelatin powder until dissolved. Set aside to cool to room temperature.
• In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• Fold in whipped topping gently until fully combined.
• Spread the cream cheese mixture evenly into the prepared pie crust.
• Arrange fresh strawberries over the filling, points up if you like for a pretty look.
• Spoon the cooled glaze evenly over the berries.
• Refrigerate at least 2 hours, or until set and chilled.
• Slice and serve cold.

Notes

• For extra flavor, add 1 teaspoon lemon zest to the filling.
• You can use frozen strawberries, but thaw and drain them well.
• Store covered in the refrigerator up to 3 days.