Description
Strawberry Cream Pie is a delightful dessert that combines a creamy filling with the fresh, sweet flavor of strawberries, all nestled in a buttery graham cracker crust. This no-bake recipe is perfect for warm days when you want a refreshing treat without turning on the oven.
Ingredients
Units
Scale
- For the Crust:
- 1 1/4 cups graham cracker crumbs (about 8 sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh strawberries, mashed
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup fresh strawberries, sliced
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted butter and mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Place the crust in the refrigerator to set while you prepare the filling.
- Make the Cream Filling:
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Gently fold in the mashed strawberries until well combined.
- Prepare the Whipped Cream:
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in the sliced strawberries.
- Assemble the Pie:
- Spoon the strawberry cream filling into the prepared graham cracker crust, spreading it evenly.
- Refrigerate the pie for at least 3 hours, or until set.
Notes
- For a firmer crust, you can bake it at 350°F (175°C) for 8-10 minutes before filling, then let it cool completely.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- For a decorative touch, garnish the pie with additional whipped cream and fresh strawberry slices before serving.