Made with fresh strawberries and real cream, this Strawberry Cream Pie is going to be a new family favorite. Homemade strawberry pudding is topped with whipped cream and more fresh strawberries and tucked inside of a graham cracker crust.
For Stabilized Whipped Cream:
Looking for an alternative to a graham cracker crumb crust?
This recipe was developed using regular grocery store strawberries, which is to say ones that aren't super sweet. If you have amazing perfectly ripe, sweet strawberries, you can reduce the amount of sugar in the pudding to just 1/2 cup.
Make sure to place enough strawberries to yield 2 cups of strawberry puree. 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.
You can skip the stabilized whipped cream and top this pie with a simple whipped cream, using these instructions.
Check out the photos in the post for ideas on how to decorate the top of the pie.
Find it online: https://everydaypie.com/strawberry-cream-pie/