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Superb strawberries are the star on this straightforward and scrumptious contemporary strawberry cream pie. It may be made with a graham cracker or traditional pie crust!
This unimaginable strawberry pie has layers of buttery crust, no-bake strawberry pie filling, and luscious whipped cream topping. It’s so good and a must-make when strawberries are in season!
Learn how to Make Recent Strawberry Pie
Step one on this summery strawberry pie is making the filling. The pie itself is not baked (aside from the crust). As a substitute the filling is cooked and thickened on the stovetop.
- Add 1 1/2 kilos strawberries to a saucepan and coarsely mash with a potato masher till the strawberries are juicy and in small items.
- Add sugar, cornstarch and lemon juice.
- Simmer the combination on the stovetop, stirring continuously, till the filling is effervescent and has thickened significantly.
- Stir in remaining contemporary strawberries and let the combination cool.
Including chopped, contemporary strawberries to the thickened pie filling offers a juicy, brilliant burst of strawberry taste that you simply’ll respect with each pleasant chunk.
Graham Cracker Crust or Conventional Pie Crust
Yep. You may have choices.
The recipe beneath requires a buttery, scrumptious graham cracker crust. The simplicity can’t be beat, and it’s scrumptious with the strawberry filling and creamy topping.
Nonetheless, if conventional pie crusts are extra your factor, you’ll be able to simply sub one in for the graham cracker crust. If doing so, the pie crust needs to be blind baked (i.e. weighed down with pie weights or dry beans and baked absolutely) and cooled earlier than continuing with the recipe.
All of it boils right down to desire, and you actually can’t go incorrect with both. I usually discover myself within the situation the place my coronary heart needs so badly to be Martha Stewart and go for the pâte brisée, however my soul says “girlfriend, seize the graham crackers.” 😜
Assembling the Strawberry Cream Pie
Unfold the strawberry pie filling into the pie crust and chill when you make the cream topping.
For the cream layer, whip collectively:
- cream cheese (only a small quantity)
- powdered sugar
- vanilla
- heavy cream
Sure, it’s that straightforward! To keep away from lumps, it helps to combine collectively the primary three components after which add the heavy cream and whip all the pieces collectively.
Unfold the whipped topping over the pie filling and chill for just a few extra hours.
Change Up the Pie Layers
You possibly can swap the order of pie filling layers by spreading the cream combination into the pie crust first after which including the cooked strawberry combination on high (ensure the strawberry filling is usually cooled earlier than spreading on high). BUT, if you happen to do, I like to recommend utilizing a deep 9.5-inch pie plate so the layers match with out spilling over because of the totally different “pie physics” that occur when the pie filling goes on high.
Excellent Summer season Pie
This contemporary strawberry cream pie is gorgeous, easy-to-make, and extremely scrumptious.
It simply screams summer season! In a nice-screaming, not horrified-screaming means. A relaxing slice of this pie is the right finish to any meal.
In case you are in search of totally different fruit variations, let me name your consideration to this amazing peach pie with a no-bake filling. And…I believe you might simply swap totally different fruits in or out for the strawberries with this recipe beneath. Oooh, as I’m typing that out…what a couple of triple berry pie with this cream topping? That may be FABULOUS!
Get pleasure from!
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Recent Strawberry Cream Pie
Graham Cracker Crust (see observe):
- 1 ½ cups graham cracker crumbs (about 12 to 13 rectangle graham crackers/150 to 158 g)
- 2 tablespoons brown sugar
- 6 tablespoons salted butter, melted
Strawberry Filling:
- 2 kilos contemporary strawberries, hulled and divided (see observe)
- ¾ cup granulated sugar
- 5 tablespoons cornstarch
- 1 tablespoon contemporary lemon juice
- Pinch salt
Whipped Cream Topping:
- 3 ounces cream cheese, softened to room temperature
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup chilly heavy cream
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Preheat oven to 350 levels.
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For the crust, in a medium bowl, mix the graham cracker crumbs and brown sugar and blend. Stir within the melted butter till the crumbs are evenly moistened. Press the combination into the underside and up the edges of a 9-inch pie plate. Bake for 8 minutes. Take away from the oven to chill fully.
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For the strawberry filling, add 1 1/2 pound (about 5 to five 1/2 cups) of entire strawberries to a medium saucepan. Chop the remaining 1/2 pound strawberries and put aside.
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Use a potato masher to coarsely mash the strawberries within the saucepan till the combination is juicy and the strawberries are in small items.
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Add the sugar, cornstarch, lemon juice and salt. Deliver the combination to a simmer over medium warmth, stirring continuously. Proceed cooking and stirring till the combination has thickened significantly, 3 to 4 minutes.
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Take away from warmth and stir within the reserved chopped strawberries. Let the combination cool to room temperature (this helps to maintain the crust from getting soggy).
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Unfold the strawberry filling evenly into the cooled crust. Chill whereas making the cream topping.
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For the whipped cream topping, in a medium bowl with a handheld electrical mixer (or in a stand mixer fitted with the paddle attachment), whip collectively the cream cheese, powdered sugar, and vanilla till clean and creamy, 1 to 2 minutes. Add the chilly heavy cream and blend on low velocity till absolutely mixed. Improve the velocity to medium and proceed to combine till delicate peaks kind (take care to not over combine).
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Unfold the whipped cream topping over the pie. Loosely cowl and refrigerate for not less than two hours or as much as 12 hours earlier than serving. Serve chilled.
Strawberries: for this recipe, you’ll use 1 1/2 kilos of the contemporary strawberries (these can keep entire) within the filling. The opposite 1/2 pound (these must be chopped) will get stirred into the filling after it has thickened on the stovetop.
Pie Layers: you can swap the order of pie filling layers by spreading the cream combination into the pie crust first after which including the cooked strawberry combination on high (ensure the strawberry filling is usually cooled earlier than spreading on high). In the event you do, I like to recommend utilizing a deep 9.5-inch pie plate so the layers match with out spilling over because of the totally different “pie physics” that occur when the pie filling goes on high.
Serving: 1serving (1/tenth of pie), Energy: 335kcal, Carbohydrates: 42g, Protein: 3g, Fats: 18g, Saturated Fats: 11g, Ldl cholesterol: 50mg, Sodium: 176mg, Fiber: 2g, Sugar: 29g
Recipe Supply: impressed by a recipe in Bake from Scratch journal and from this amazing fresh peach pie recipe
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