Yesterday after dinner, my daughter was practicing her violin in the living room while my husband was flipping channels, looking for something “worth watching.” I was at the kitchen counter, surrounded by strawberries that smelled like summer itself. My coworker Jan had handed me a big basket that her neighbor brought from their family farm, and I knew exactly what I was going to do with them—a creamy, cool Strawberry Cream Pie.
There’s a certain calm that comes after a long workday when I can whisk, stir, and fold something sweet for my family. It’s not fancy, but it feels like pressing pause on everything else.
As I crushed the graham crackers, I thought about how my mom used to make a version of this pie when I was a kid, only she used instant pudding and a store-bought crust. I wanted to give it a little upgrade, just creamy enough to melt on the tongue but fresh enough to taste like sunshine.
By the time the pie chilled, the evening had softened into that perfect after-dinner quiet. My daughter traded her violin for a fork, and my son, who pretends he doesn’t like desserts—asked for seconds. I think that’s the real magic of this pie. It brings everyone to the table without a word.
Short Description
This Strawberry Cream Pie features a buttery graham cracker crust, a silky cream cheese filling, and a glossy strawberry topping. It’s fresh, creamy, and irresistibly simple to make—perfect for warm days or anytime you crave something light yet indulgent.
Key Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cream Filling:
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream
For the Strawberry Topping:
- 4 cups fresh strawberries, hulled and halved
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ¼ cup water
- 1 tbsp lemon juice
Tools Needed
- 9-inch pie dish
- Mixing bowls (large and medium)
- Hand or stand mixer
- Rubber spatula
- Saucepan
- Whisk
Cooking Instructions
Step 1: Make the Crust
Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden, then let it cool completely before filling.
Step 2: Prepare the Cream Filling
Beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Spread evenly into the cooled crust and refrigerate while you make the topping.
Step 3: Make the Strawberry Topping
Combine sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens and turns glossy (about 2–3 minutes). Remove from heat and stir in 1 cup of strawberries. Let it cool slightly, then fold in the remaining strawberries.
Step 4: Assemble the Pie
Spoon the strawberry mixture evenly over the cream layer. Use a spatula to smooth the top so the strawberries shine through.
Step 5: Chill and Serve
Refrigerate the pie for at least 2–3 hours until fully set. Slice and serve chilled. Add a swirl of whipped cream or a sprig of mint for a fresh finish.
Why You’ll Love This Recipe
Creamy and Light: The filling is rich without feeling heavy.
Fresh and Fruity: The strawberry topping adds brightness and color.
No-Fuss Crust: Just press and bake—no rolling or chilling required.
Make-Ahead Friendly: Perfect for gatherings, picnics, or Sunday dessert.
Family Approved: Kids and adults love its sweet, refreshing flavor.
Mistakes to Avoid & Solutions
Crust Crumbling Apart: If the crust doesn’t hold, add 1 more tablespoon of melted butter before pressing it in the dish.
Filling Too Soft: Make sure the whipped cream is beaten to stiff peaks before folding it into the cream cheese.
Topping Too Runny: Cook the cornstarch mixture long enough to thicken—it should coat the back of a spoon.
Soggy Crust: Let the pie cool completely before adding the filling. A warm crust can cause the filling to loosen.
Overmixing the Filling: Fold gently to keep the texture airy and mousse-like.
Serving and Pairing Suggestions
Serve chilled with a dollop of whipped cream or vanilla ice cream.
Pair with a cup of hot coffee or a glass of cold milk for balance.
Perfect for summer BBQs, Mother’s Day brunch, or holiday potlucks.
Garnish with mint leaves or shaved white chocolate for a touch of elegance.
Storage and Reheating Tips
Refrigerate: Keep covered in the fridge for up to 3 days.
Do Not Freeze: The cream filling can separate once thawed.
To Refresh: If the topping firms up too much, let the pie sit at room temperature for 10 minutes before slicing.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid to prevent a watery topping.
2. Can I skip baking the crust?
You can, but baking helps the crust stay crisp and hold its shape better.
3. Can I make this pie ahead of time?
Absolutely! Assemble it a day ahead and keep it chilled until serving.
4. Can I use whipped topping instead of heavy cream?
Yes, it’ll make the filling lighter, though it won’t be as rich as real whipped cream.
5. How do I make it less sweet?
Reduce the sugar in the topping to ⅓ cup or use a mix of strawberries and raspberries for a tangier flavor.
Tips & Tricks
Chill the mixing bowl and whisk before whipping cream, it helps it firm faster.
Use full-fat cream cheese for the best texture.
If strawberries aren’t in season, try macerating them with a pinch of salt to boost flavor.
For an extra layer of freshness, brush the baked crust with a little melted white chocolate before filling—it keeps it crisp.
Recipe Variations
Chocolate Strawberry Cream Pie: Add 2 tablespoons of cocoa powder to the crust and drizzle melted chocolate over the strawberries before chilling.
Lemon Strawberry Pie: Mix 1 teaspoon of lemon zest into the cream filling for a citrusy note.
No-Bake Version: Skip the oven—press the crust, freeze it for 20 minutes, and continue with the filling and topping.
Mixed Berry Cream Pie: Replace half of the strawberries with blueberries or raspberries for a colorful twist.
Mini Pies: Divide the crust and filling into small ramekins or muffin tins for individual servings—ideal for parties.
Final Thoughts
When I finally sat down with a slice, the first bite reminded me why I love simple desserts the most—they make ordinary evenings feel a little special. The sweetness of the strawberries, the creaminess of the filling, and the buttery crunch of the crust all came together like a quiet celebration. My daughter laughed when she found me sneaking another slice after everyone had gone to bed, but I told her it was “for research.”
Sometimes joy hides in small things—a fresh berry, a cool forkful of cream, or the sound of your family at the table. This pie has a way of capturing that feeling, and I can’t help but share it with you. It’s the kind of dessert that doesn’t just end a meal—it lingers, like the warmth of a good evening.
Strawberry Cream Pie
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the Cream Filling:
- 1 package 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream
For the Strawberry Topping:
- 4 cups fresh strawberries hulled and halved
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ¼ cup water
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined, then press into a 9-inch pie dish. Bake for 8–10 minutes until golden and let cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and gently fold it into the cream cheese mixture. Spread into the cooled crust and refrigerate.
- In a saucepan, whisk sugar, cornstarch, water, and lemon juice over medium heat until thick and glossy. Stir in 1 cup of strawberries, let cool slightly, then fold in the rest.
- Spoon the strawberry topping over the cream layer, smooth the surface, and chill for 2–3 hours. Serve cold with whipped cream or mint.
