Strawberries and Cream Pie
Indulge in the luscious charm of this Strawberries and Cream Pie, a no-bake dessert brimming with fresh, juicy strawberries and a velvety cream filling. Starting with a buttery graham cracker crust baked to golden perfection, this pie is layered with a rich cream cheese and whipped cream filling that’s both light and decadent. The crowning glory? A glistening strawberry topping coated in a sweet, homemade glaze that adds the perfect balance of sweetness and tang. Easy to prepare in just 30 minutes of hands-on time, this crowd-pleasing dessert is ideal for any occasion, from summer picnics to festive gatherings. Serve it chilled for a refreshing treat that highlights the natural beauty and flavor of fresh strawberries.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar (for crust)
- 8 ounces Cream cheese (softened)
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 1.5 pounds Fresh strawberries (hulled and halved)
- 0.25 cup Granulated sugar (for topping glaze)
- 1 tablespoon Cornstarch
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir together until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes. Set aside to cool completely.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread the cream filling evenly over the cooled crust. Refrigerate the pie for at least 2 hours, or until fully set.
While the pie chills, prepare the strawberry topping. Place the hulled and halved strawberries in a medium bowl.
In a small saucepan, whisk together the 0.25 cup of granulated sugar, 1 tablespoon of cornstarch, and 0.25 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
Remove the glaze from the heat and let it cool slightly. Pour the glaze over the strawberries and gently toss to coat.
Arrange the glazed strawberries on top of the chilled cream filling in an even layer.
Refrigerate the assembled pie for another 30 minutes before serving to ensure the topping sets.
Slice and serve your Strawberries and Cream Pie cold. Enjoy!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 33.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
