I’m one of those people who finds joy in the simplest moments of life, like making a pie that immediately transports you to a happy place. Recently, as the sun started peeking through the clouds after a long stretch of gray days, I was in the kitchen, eager to create something fresh and light to match the warmth in the air. My family has always adored strawberries, and there’s something about that burst of juicy sweetness mixed with a creamy, comforting filling that feels like a big hug on a plate.
This strawberries and cream pie came together as a bit of an experiment on a lazy Saturday afternoon. I had a craving for something indulgent yet light, and I didn’t want to spend hours in the kitchen. Armed with a few pantry staples and some fresh strawberries from the local market, I created what has now become a favorite dessert.
It’s the perfect balance of sweet and creamy with that touch of chocolatey richness from the crust. Every bite is a bit of summer, even on the coldest of days. I’ve made this pie countless times for family gatherings, and every time it’s met with rave reviews—and requests for the recipe!
Short Description
This Strawberries and Cream Pie is the perfect combination of creamy sweetness, a rich chocolate crust, and fresh strawberries on top. It’s easy to make, beautifully decadent, and always a crowd-pleaser.
Key Ingredients
For the crust
- 1 cup semi-sweet chocolate chips
- 3 tsp shortening
- 1 Oreo pie crust (or graham cracker crust)
For the filling
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 (8 oz) tub Cool Whip, thawed
- 2 cups fresh strawberries, halved
Tools Needed
- Microwave-safe bowl
- Mixing bowls
- Electric mixer (or whisk)
- Spatula
- Spoon for spreading
- Refrigerator for setting
Cooking Instructions
Step 1: Melt the Chocolate
Start by melting your semi-sweet chocolate chips with the shortening. Place both ingredients into a microwave-safe bowl and microwave for 30 seconds.
Stir, then continue microwaving for another 15–20 seconds if necessary until smooth and glossy. The key here is to go slow and check often to avoid burning.
Step 2: Prepare the Crust
Pour about three-quarters of the melted chocolate into your pie crust. Gently spread it out to cover the bottom evenly. The chocolate layer is what gives this pie its rich, indulgent base.
Place the pie crust in the refrigerator and let it chill for about 20 minutes or until the chocolate layer firms up.
Step 3: Make the Cream Filling
In a mixing bowl, beat together the softened cream cheese, sugar, sour cream, and vanilla extract. Once smooth and well-combined, fold in the thawed Cool Whip. This is what creates that wonderfully fluffy, creamy filling.
It should have a light texture with a slight tang from the sour cream—just the right balance to pair with the chocolate and strawberries.
Step 4: Fill the Pie
Once the chocolate layer has set, pour or scoop the cream filling into the pie crust. Spread it evenly over the chilled chocolate layer. Refrigerate the pie overnight (or for at least 4 hours) to allow the filling to set properly.
Step 5: Add the Strawberries
After the filling has set, arrange the halved strawberries on top. You can place them in a neat pattern or go for a more casual, scattered look—either way, the freshness of the strawberries is key.
Step 6: Drizzle with Chocolate
Reheat the remaining melted chocolate mixture and drizzle it over the strawberries. This final touch adds a little extra indulgence and a shiny, glossy finish. Chill the pie for about an hour before serving to let the chocolate set again.
Why You’ll Love This Recipe
Simple and Quick: This pie comes together easily, with no baking required, making it a great option for busy families.
Decadent Yet Light: The creamy filling paired with fresh strawberries strikes the perfect balance between indulgence and lightness.
Versatile: Whether you’re hosting a summer barbecue or need a quick dessert for a family dinner, this pie fits every occasion.
Crowd-Pleaser: The chocolate crust and fresh strawberries make it universally loved by kids and adults alike.
Mistakes to Avoid & Solutions
1. The chocolate layer is too thick or uneven
Solution: Ensure you spread the melted chocolate evenly over the crust, using a spatula to smooth it out. If the chocolate layer is too thick, you can reheat it and pour a little less next time.
2. Cream filling turns lumpy
Solution: Make sure the cream cheese is softened before mixing. This helps prevent lumps. If it’s still a bit lumpy after mixing, you can give it a quick whirl in the electric mixer for a smoother texture.
3. The crust isn’t firming up
Solution: Let the chocolate layer chill for enough time before adding the filling. If it’s too soft, the pie won’t set properly.
4. Strawberries don’t stay fresh
Solution: Use fresh strawberries for the topping, and avoid adding them too early, as moisture from the strawberries can soften the pie. Adding them just before serving keeps them firm and vibrant.
Serving and Pairing Suggestions
This pie is ideal for serving after a rich dinner. Its light and refreshing sweetness pair well with a cup of freshly brewed coffee or a light sparkling drink like club soda with lime.
For an extra touch, serve with a dollop of whipped cream or vanilla ice cream on the side. It’s perfect for family-style dessert spreads or individual servings at a brunch.
Storage and Reheating Tips
Storage: Keep the pie covered in the refrigerator for up to 3 days. The Cool Whip and cream cheese filling can lose its texture if frozen, so avoid freezing the whole pie.
Reheating: If you have leftovers, simply serve chilled. If you want to enjoy the chocolate drizzle, you can lightly warm it in the microwave and drizzle over individual slices.
FAQs
1. Can I use a regular pie crust instead of an Oreo crust?
Yes! A graham cracker crust works wonderfully, or even a homemade buttery shortbread crust could be a great base.
2. Can I swap the Cool Whip for fresh whipped cream?
Absolutely. Fresh whipped cream will give the pie a lighter, slightly different texture. Just be sure to whip it until stiff peaks form before folding it into the cream cheese mixture.
3. Is it possible to use frozen strawberries?
Fresh strawberries are ideal for topping, but if frozen are all you have, just make sure they’re fully thawed and drained of any excess moisture before using.
4. Can I make the pie ahead of time?
Yes! This pie actually gets better the longer it sits, as the flavors have time to meld. Make it the day before and refrigerate until you’re ready to serve.
5. Can I add more layers to the pie?
Of course! You could add a layer of chocolate mousse, a caramel drizzle, or even a few crushed nuts for some added texture.
Tips & Tricks
Make sure your cream cheese is soft before mixing to avoid lumps.
If you want to go the extra mile, you can garnish the top with a little grated chocolate for added elegance.
For a dairy-free version, swap the cream cheese and Cool Whip with non-dairy alternatives like coconut cream or cashew cream.
Recipe Variations
1. White Chocolate & Raspberry Pie
Swap the semi-sweet chocolate chips for white chocolate and top the pie with fresh raspberries. The creamy filling will complement the tartness of the berries perfectly.
2. Nutty Crunch Pie
For a bit of crunch, add a layer of crushed nuts like pecans or almonds between the chocolate layer and the cream filling. This adds texture and an extra flavor dimension.
Final Thoughts
Making this Strawberries and Cream Pie always feels like a celebration of simple pleasures—fresh fruit, a touch of chocolate, and a rich, creamy filling. I’ve made it for birthdays, potlucks, and even just for family dessert nights, and each time it’s met with smiles and “seconds” all around. What I love most is how versatile it is; you can swap in different fruits or even a different pie crust if that’s what you have on hand. It’s an easy recipe that comes together with minimal effort and maximum flavor.
Strawberries And Cream Pie
Ingredients
For the crust
- 1 cup semi-sweet chocolate chips
- 3 tsp shortening
- 1 Oreo pie crust or graham cracker crust
For the filling
- 1 8 oz block cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 8 oz tub Cool Whip, thawed
- 2 cups fresh strawberries halved
Instructions
- Microwave the chocolate chips and shortening together in a microwave-safe bowl for 30 seconds. Stir, then microwave for another 15-20 seconds if needed, until smooth.
- Pour three-quarters of the melted chocolate into the pie crust. Spread it evenly and chill in the refrigerator for about 20 minutes until firm.
- Beat together the cream cheese, sugar, sour cream, and vanilla until smooth. Fold in the Cool Whip until well combined.
- Once the chocolate layer is set, spread the cream filling evenly on top. Refrigerate for at least 4 hours or overnight.
- Arrange halved strawberries on top of the filling.
- Reheat the remaining chocolate and drizzle over the strawberries. Chill the pie for 1 hour before serving.
