There’s nothing like a creamy pie on a hot summer day. This strawberry cream pie is no exception. Fresh strawberries blended into a creamy, luxurious strawberry filling. Although you’ll need to bake the crust, the pie itself does not need to be baked. Make the fruit and cream filling, spoon it into the crust and refrigerate until ready to eat.
This recipe calls for a refrigerated bottom crust. If you haven’t used a refrigerated crust before, be sure to read the package. It should include directions on how to prepare a single-crust pie. The crust should first sit at room temperature for 15-20 minutes to soften. Once at room temperature, unroll the crust, place it in the pie plate, and bake at 425℉ for 10 minutes or as directed on the box. If you notice any bubble while the crust is baking, gently press them down with a spoon.
This recipe can also be prepared as truly no-bake. Simply use a premade crust like graham cracker. Many cream pies include Key Lime are made with a graham cracker crust. This will reduce the prep time to a mere 15 minutes. If you’re interested in making your own crust, try one of our recipes below.
- How To Make Flaky Homemade Pie Crust
- Oreo Cookie Pie Crust Recipe Regular or Gluten-Free
- Super Easy Graham Cracker Pie Crust Recipe
Easy Strawberry Cream Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 medium bowl
- 1 wire whisk
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 2 cups fresh strawberries mashed or pureed
- 8 ounces frozen whipped topping, thawed
- 1 3-ounce box of instant strawberry gelatin mix
- 1/2 cup water boiling
- 1/4 cup sugar
- 1/2 tsp vanilla extract
Instructions
Prepare The Ingredients
- The crust should sit at room temperature for 15-20 minutes or as directed on the box to allow the dough to soften.
- Mash the strawberries with a fork. Try to mash as much juice as possible from the berries.
Bake The Crust
- Bake the crust as directed on the package. In most cases you'll want to bake it for 10 minutes at 425℉.
- Allow the crust to cool to room temperature, which should take about 30 minutes.
Prepare The Gelatin
- In medium bowl whisk together the gelatin, boiling water, sugar, and vanilla extract until the dry ingredients are completely dissolved.
- Place bowl in refrigerator for 10-15 minutes or until the gelatin starts to set.
Blend The Filling
- Stir the whipped topping into the gelatin until completely blended.
- Fold in the mashed straberries.
- Spoon the filling into the cooled pie crust.
Refrigerate
- Refrigerate for at least 2 hours.