Made with fresh strawberries and real cream, this Strawberry Cream Pie recipe can be your new summertime pie tradition. It has a bright berry flavor, the perfect creamy texture, and a thick graham cracker crumb crust.
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This Strawberry Cream Pie is made with exactly what you think it should be: fresh strawberries and cream. It's similar to this Fresh Strawberry Pie, but a bit more elaborate both in taste and execution. Fresh strawberries are puréed and incorporated into a really delicious no-bake filling that is similar to panna cotta. Unencumbered by eggs or heat from the oven, this fruity, creamy filling has an amazing texture and bright, fresh strawberry flavor that really shines through. Set inside of a graham cracker crust, then topped with slightly tangy whipped cream and more fresh strawberries, this is the strawberry pie to make during strawberry season.
You can make this pie from start to finish in about half an hour (minus the chilling time before serving) and without ever turning on the oven.
So, let's get to making it, shall we? The article below details all the information you need to know to make this pie successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Behind the Scenes of the Development Process
This Strawberry Cream Pie recipe has existed on my site for a while now, but I recently decided to revamp it. For years, I've been making it for my family to enjoy in the spring, and we've always loved it. But I've always wondered if there was a way to make the recipe even better. The original recipe was so darn delicious, but the set on the pudding-based filling was finicky. The flavor was spot-on, but the texture was just a little too soft, especially after it sat for a few days.
As strawberry season rolled around again this year, I made the pie as usual, but this time I had a *recipe epiphany*. I truly love when those moments happen, when the answer that I've been seeking for how to "fix" a recipe appears to me. However, the new method that popped into my mind was completely different from the original recipe. I hesitated at first because I really loved the strawberry pudding filling in the original Strawberry Cream Pie recipe and didn't want to get rid of it. Then, I decided that the strawberry pudding itself was so incredible that it could stand on its own as a new recipe on the site, freeing me up to update the Strawberry Cream Pie with the new method for the filling.
My recipe epiphany came courtesy of another recipe on my site, a Key Lime Pie that uses an eggless, no-bake custard set with gelatin. I love the texture and how bright and fresh the key lime flavor stays in that pie, so I applied the same technique for this strawberry version and it was exactly what I was looking for.
Ingredient Overview
Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).
- fresh strawberries
- whole milk + heavy cream
- unflavored gelatin (In grocery stores, most unflavored gelatin comes packaged in pre-measured .25-ounce envelopes, but it can also be purchased in 16-ounce containers online, too. This recipe was tested with Knox powdered gelatin. I did not test this with sheet gelatin and don't have instructions for that.)
- granulated sugar
- coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.)
- fresh lemon juice (this helps brighten it up)
- vanilla extract
- graham cracker crumb crust
- whipped cream
Making the Crust
A homemade graham cracker crust is a no-brainer and simple to make. However, the strawberry filling is very liquid-y before the gelatin sets, and without being careful it can break through and compromise the structure of the crumb layer. To prevent this, make sure to pack your layer of crumbs very tightly and inspect that there are no holes in it. Using a glass pie pan is great for this because it allows you to see any gaps in your crust.
To Bake or Not To Bake
You have two options for setting your graham cracker crumb crust: bake it, then freeze it, or just freeze it.
Baking the crust melts the sugar, helping it bond and creating a crispy texture with a caramelized flavor. I prefer this method.
However, if you don't want to heat your house just to bake a crust, you can skip baking and simply freeze it. Freezing solidifies the butter, bonding the crust. While this method isn't as sturdy, it works fine for a gelatin-set pie that stays cold.
Choose the method that works best for you, but I recommend baking if possible.
How To Make the Filling
The filling is a no-bake custard set with gelatin. Gelatin is concentrated animal protein derived from collagen. It is not a vegetarian product. This recipe was tested with store-bought Knox gelatin powder / granules. I did not test this filling with sheet gelatin. If you've never used gelatin before, it's useful to understand how it works. Gelatin must be dissolved before it can work its magic. Dissolving it is a (simple) two-step process:
- Separate the granules: First, the gelatin granules must be separated so they can properly dissolve. This is also called blooming the gelatin. Cold milk is used to bloom the gelatin for this recipe.
- Melt them: Once the granules are hydrated, they need to be melted, usually by adding a hot liquid to them. After the granules are fully melted and dissolved into the liquid, they uniformly disperse and begin to form a "network" as the mixture cools down. This process is known as gelation, and it occurs when the protein chains from the gelatin bond together and form a structure that traps or “gels” the liquid. The sugar and cream are heated just until warm and then they are combined with the bloomed gelatin to melt it. After this, the strawberry puree is added in.
Step-by-Step Visual Overview
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Puree the strawberries and lemon juice together.
Step 2: Bloom the gelatin by mixing it with milk.
Step 3: Heat the cream, sugar, and salt until just steaming. Add the gelatin and stir together as it melts.
Step 4: Shut off the heat, then stir in the strawberry purée and vanilla.
Step 5: Using an immersion blender or a regular blender, briefly blend the mixture to ensure all the gelatin is properly distributed. Cool down the filling until it starts to thicken.
Step 6: Carefully pour it into the prepared pie crust, then let it set up in the refrigerator.
How To Serve It
About 6 hours after being made, the pie will be fully set up and ready to be served. It’s best served chilled with whipped cream, and the recipe offers a slightly tangy version of one. And of course garnished with lots of extra fresh strawberries. Decorate it just before serving.
As this is a gelatin-set pie, it will need to stay chilled. While it is okay to keep it at room temperature for 30-60 minutes, keep it in the refrigerator for longer-term storage.
More Strawberry Recipes:
- Strawberry and Cherry Slab Pie
- Strawberry Rhubarb Crisp
- Ginger Strawberry Rhubarb Pie
- Chocolate Covered Strawberry Pie
More Fruit Pie Recipes:
I am so honored when you make a recipe from my site! If you make this Fresh Strawberry Cream recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
Full Recipe
Strawberry Cream Pie
Made with fresh strawberries and real cream, this Strawberry Cream Pie recipe can be your new summertime pie tradition. It has bright berry flavor, the perfect creamy texture, and a thick graham cracker crumb crust.
- Total Time00:30 plus chilling time
- Yield8 slices of pie
Ingredients
For Graham Cracker Crumb Crust:
- 8 tablespoons unsalted butter, melted, more as needed
- 2 cups (8 ounces) graham cracker crumbs (from about 14 sheets), more as needed
- 2 tablespoons (25 grams) granulated sugar
- ¼ teaspoon coarse kosher salt
For Strawberry Filling:
- 2 quarts (32 ounces) strawberries, washed, hulled and divided (see notes)
- 1 tablespoon fresh-squeezed lemon juice
- ½ cup (115 grams) whole milk
- 2-½ teaspoons unflavored gelatin (or one ¼-ounce packet)
- 1 cup (227 grams) heavy cream
- ¾ cup (150 grams) granulated sugar
- Pinch coarse kosher salt
- 1 teaspoon vanilla extract
For Tangy Whipped Cream (Optional)
- ¾ cup (170 grams) heavy cream
- ¼ cup (60 grams) sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Pie Crust:
- In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add more graham cracker crumbs, a tablespoon at a time, until it’s the correct consistency.
- Pour the crumbs into a 9-inch pie plate and press them up the sides to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
- The crumb crust can be baked in a 350ºF preheated oven for 10 minutes for a more toasted flavor, or this step can be skipped. Place the (cooled if baked) pie crust in the freezer to firm up.
Make the Strawberry Filling:
- In a blender, purée about 3 cups (or 16 ounces) of the strawberries and the lemon juice together until smooth. You’ll need 2 cups of strawberry puree.
- Add the milk to a medium bowl and sprinkle the gelatin over the top. Stir, then let sit to allow the gelatin to hydrate (also known as bloom).
- Meanwhile, in a medium saucepan, whisk together the cream, sugar, salt. Heat the mixture over medium heat, stirring often, until it is steaming and just shy of boiling, about 180ºF.
- Add in the bloomed gelatin mixture while whisking constantly. Whisk until the gelatin is dissolved and remove the pan from the heat. Add in the strawberry puree and vanilla extract. Using an immersion blender (or a regular blender), blend the mixture for 30 seconds to ensure everything is homogenized.
- Stir in the vanilla.
- Let the mixture cool at room temperature for about 30 minutes, or set the bowl in an ice bath to cool it down for about 10 minutes.
- When the mixture has cooled and thickened slightly, remove the pie shell from the freezer.
- Slowly pour the filling into the crust. Gently knock the pie plate on the counter to encourage any air bubbles to rise to the surface. Pop any remaining bubbles on the surface of the custard.
- Carefully transfer the pie to the refrigerator to chill for at least 6 hours or overnight.
- When the filling is completely set up, slice and serve cold with optional tangy whipped cream (see below) and remaining strawberries for garnish!
Make the Tangy Whipped Cream:
- Add all of the ingredients to the bowl of an electric mixer and whip on medium speed until the cream has reached medium-stiff peaks, about 2 minutes. Keep a close eye on it, though, because it will go from perfectly whipped to over-whipped in a matter of seconds!
Notes
Looking for an alternative to a graham cracker crumb crust? Check out this Vanilla Wafer Crust or How to Make a Crumb Crust.
If for any reason your crumb crust mixture is extremely dry, you can add 1 tablespoon of melted butter–one tablespoon at a time–to the crumbs until they are evenly moistened. Alternatively, if your mixture is too wet and it is hard to work with, add more cookie crumbs until it is pliable.
This recipe was developed using regular grocery store strawberries, which aren't super sweet. If you have amazing, perfectly ripe, sweet strawberries, you can reduce the amount of sugar in the filling to just ½ cup.
Make sure to place enough strawberries in the blender to yield 2 cups of strawberry puree. When I measured at home, this took about 3 cups of strawberries. You will need 16 ounces of strawberries after they have been hulled. That means you will likely use more than 1 quart of strawberries to yield 16 ounces. If you don't have a scale, you can measure out the amount of puree you get in a measuring cup to ensure it is 2 cups. The remaining fresh strawberries should be used to decorate the top of the pie before serving.
You can skip the tangy whipped cream and top this pie with a simple whipped cream.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.
This recipe was originally published in 2020 and updated with a new technique and recipe in 2024. The original recipe used a Strawberry Pudding for a filling. If you wish to make that version, head to the Strawberry Pudding recipe and add an additional 2 tablespoons of cornstarch to the pudding.
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Kate
Delicious strawberry pie! The strawberry flavor is bright and refreshing, and the pie isn't too sweet. I couldn't get the whipped cream to stiffen up enough, but that was my own error. I made the pie for Easter, but it would be great for summer as well.
Tula Gianni
Hi Kelli, can you tell me if I can use frozen strawberries?
Kelli Avila
As long as they're good quality. You'll need to defrost them beforehand as well, and do not strain any juices, keep it all together.
Callie
I made this for the 4th of July. It was a fan favorite. So delicious. It was not a super thick pudding. But the strawberry shines.