No-Bake Strawberry Cream Pie


 When you take peak-season berries and puree them into a pudding-like filling, this very easy confection takes only 15 minutes to put together. Your house will smell like a strawberry patch, I promise!

The taste here is just incredible and screams everything that’s good about summer.

If the color of the pink filling isn’t enough to get you to make this, hopefully knowing it tastes delicious will push you over the edge.

Place 2 pounds of strawberries in a blender and blend on high until pureed, about 10 seconds.

Combine milk, sugar and cornstarch in a heavy-bottomed saucepan and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking constantly, until the mixture is thick and bubbling (about 7 minutes), remove from heat.

Place graham cracker crumbs in a 10″ x 1-1/2″ deep pie plate, drizzle with melted butter and mix until the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust.

Pour strawberry filling into crust and let cool completely (about 45 minutes). Cover and refrigerate overnight.

Just before serving, place heavy cream in a mixing bowl and with an electric mixer, blend on high until stiff peaks form. Add confectioner’s sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling.

Slice reserved strawberries, add to the top and serve.

No-Bake Strawberry Cream Pie

2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries reserved
1-1/4 cups milk
3/4 cup sugar
5 Tablespoons cornstarch
3 Tablespoons freshly squeezed lemon juice
2-1/2 cups graham cracker crumbs
10 Tablespoons unsalted butter, melted
1 cup heavy cream
1 Tablespoon confectioners’ sugar

Place 2 pounds of strawberries in a blender and blend on high until pureed, about 10 seconds.

Combine milk, sugar and cornstarch in a heavy-bottomed saucepan and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking constantly, until the mixture is thick and bubbling (about 7 minutes), remove from heat.

Place graham cracker crumbs in a 10″ x 1-1/2″ deep pie plate, drizzle with melted butter and mix until the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 45 minutes). Cover and refrigerate overnight.

Just before serving, place heavy cream in a mixing bowl and with an electric mixer, blend on high until stiff peaks form. Add confectioner’s sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling.

Slice reserved strawberries, add to the top and serve.

One Year Ago: Willamette Wrap

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31 Comments

  1. Barbie with a T 1

    That is such a refreshing looking dessert! Nothing shouts summer like strawberries or watermelon. Myself, I prefer strawberries. This looks like something we need when we come in from the beach!

    Reply
  2. Looks so refreshing and delish! I want a plate right this second! Beautiful!

    Reply
  3. glenda 3

    thanks for reminding me, very similar to one my friend makes. She adds a lot of fresh sliced strawberries to the filling before cooling. then whipped cream and more strawberries. DECADENT ! it doesn’t keep as long….but that was never an issue.

    Reply
  4. deeba 4

    It’s gorgeous Cathy …sorry I’ve been missing but I have renovation work on at home. Love the pie…YUM!

    Reply
  5. Bob 5

    That looks awesome, I love no bake pies.

    Reply
  6. Cheryl 6

    Wow, what a neat idea and we know Oregon strawberries are the BEST!

    Reply
  7. Mary 7

    What a perfectly wonderful summer treat. It really is easy to do and I can just imagine the wonderful aroma the berries will spread throughout the kitchen. I hope the day treats you well. Blessings…Mary

    Reply
  8. nina 8

    I would rate this recipe as the BEST strawberry recipe I have seen ever. The fruit remains the star of this cream pie!

    Reply
  9. I love no-bake desserts! This looks delicious!
    I have a question though–10 tablespoons of butter seems like a lot for a graham cracker crust…is it beacuse the crust isn’t baked so it needs more fat to stay together? Thanks!

    Reply
  10. Love the flavours and love the colours!

    Reply
  11. pam 11

    I can just imagine how good this is!

    Reply
  12. Dawn 12

    The color is absolutely mesmerizing.

    Reply
  13. Lisa H. 13

    This is just stunning. I want my house to smell like a strawberry patch!!

    Reply
  14. I have a potluck on Friday. I SO want to make this in a sheet cake pan for ease of cutting + serving. Any ideas on how I could increase the ingredients?

    Reply
  15. Noble Pig 15

    Hmmm, I really have no idea if doubling it will be enough, maybe tripling? It would be better to have extra than not enough. You could always fill muffin cups with any extra batter.

    Reply
  16. laura 16

    this looks gorgeous! can’t wait to try it.

    Reply
  17. Wow, I’ve never seen anything like this before. I’ll have to give it a try.

    Reply
  18. I’ve never seen anything like this before. Can’t wait to try it.

    Reply
  19. I have been picking up the most amazing strawberries at the farmers market this season. Your pie looks scrumptious! I love that it’s a no bake recipe.

    Reply
  20. Yum!

    Reply
  21. Noble Pig 21

    10 Tablespoons was the perfect amount for 2-1/2 cups of crumbs.

    Reply
  22. Marjie 22

    I really, really want some of this. I just love strawberries!

    Reply
  23. Liz C. 23

    OH, be still my heart! This looks like something that will fit right in here at my house. It’s a definite bookmark.

    Reply
  24. leslie 24

    Love your recipes!!!! Thanks for sharing!!!

    Reply
  25. Suzette 25

    This is just gorgeous – and a “must try” for certain. I love that it doesn’t contain whipped nondairy topping or instant pudding mix! You see a lot of that in cream pies. Can’t wait to give it a go!

    Reply
  26. Carla Parsons 26

    I am fairly new to your site. I am enjoying the recipes. I keep all the recipes in an email folder. When I go back to look for a certain recipe I have to look through all the emails from you.

    My request, in the subject line could/would you put the recipe title, instead of listing “new entry from Noble Pig”. It would be easier to find the recipe again. Thanks for considering this. Carla P.

    Reply
  27. Noble Pig 27

    Carla-

    Thanks for the note.  Unfortunately I have no control over how the automated responses are sent to you and what they say, the website hosting company generates those emails.  However, on the left sidebar of my site are categories for entrees, desserts, appetizers etc.  By clicking on those links it will take you to a list of my recipes in that category, click on the one you are looking for and you can print them from the printing icon found next to the time and date the entry was posted, found right above the comments section.

    Thanks for visiting!

    Reply
  28. Alisa 28

    Must.have.this.pie!

    Reply
  29. Mrs. L 29

    I had to laugh, my uncle posted a link to this on his Facebook page. Not sure how he found it but I was glad to see that the addiction I have to your recipes has spread to my relatives!

    Reply
  30. yana 30

    hi!
    so i tried making this pie and it came out way too liquidy. It was delicious but what should i do in order for it to be more solid. I Tried putting it in the fridge for more than 24 hrs, but it just didnt stick!

    Reply
  31. Amy Williams 31

    ok so I made this pie and its really good by the way, but anyway I had the smaller store bought graham cracker pie shell. well it didn’t all fit in there and I didn’t have anymore graham crackers so I used shortbread cookies crumbed them up mix with the butter and used that for my pie shell . And it was really good kind of like having strawberries and shortbread cake with cream

    Reply

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