Strawberry Cream Pie
This glorious strawberry cream pie recipe is what happens when cheesecake and strawberries combine a.k.a it’s a match made in heaven!
This strawberry cream pie recipe is for my husband, who used to think he hated cheesecake – because he had never tried it – and has always loved strawberries. This is a wonderful blend of them both. The whipped topping and cream cheese are whipped up into a creamy, fruity, and delicious summer concoction and served up in a graham cracker crust!
To make it even more fun, you can substitute Splenda for the sugar if you like and make this practically sugar-free, save for the scant amount in the pie crust.
One of my favorite things about this strawberry cream pie recipe is that it’s so easy to make (because we don’t use a homemade pie crust and stick to a store-bought graham cracker crust) and it’s no-bake. Yep, once you mix all the ingredients together, pour the into the pie shell, and then refrigerate. Your pie will be set in a few hours.
If you’re not feeling the cream but still want to make a strawberry pie recipe, check out my fresh strawberry pie (another family favorite). I also have recipes for fresh strawberry cake and muffins if that’s more your style. For more summer pie inspiration, I definitely recommend checking out my guide to 12 summer pie recipes! Now, enough talk about strawberries – let’s make us some strawberry cream cheese pie!
Recipe Ingredients
- Cream cheese (here’s our easy-peasy recipe for homemade cream cheese).
- Whipped topping (You can get any whipped topping you want, light is fine, or you can make your own from our whipped cream recipe).
- Vanilla extract
- Sugar (You can also substitute Swerve for the sugar if you like. If you have another artificial sweetener that cranks your tractor, go for it).
- Fresh strawberries
- A regular size (not deep dish) graham cracker crust
How to Make Strawberry Cream Pie
Place your softened cream cheese, sugar, and vanilla in a large bowl.
Beat until light and fluffy, or until you get tired of messing with it, whichever comes first.
Wash your strawberries and cut the tops off. Chop them up a bit.
Throw the into your mixing bowl.
Beat up this like it just called your Mama ugly.
Dump in the whipped topping.
Beat up the again.
NOW, if you want your pie to be a little bit pinker, add a few drops of red food coloring like I’m doing here.
Mix until well combined.
Note: If you find food coloring highly offensive and feel certain it is responsible for the decline of mankind, feel free to avoid this step.
We don’t want anybody to go declining any further than they have to in the natural cycle of things…
You stay away from red food coloring, I’ll stay away from reality tv.
Spoon the into your graham cracker crust and cover.
Refrigerate for several hours if you are going to eat it within the next day or two.
If not, cover it well and freeze it. It will keep for up to a month in the freezer if sealed really well.
When you get ready to serve your strawberry cream pie and want a lovely strawberry sauce like I have, just take some strawberry preserves and put them in a microwave-safe cup.
Heat for about 45 seconds and give a good stir, then allow to cool slightly and spoon over the top.
I love this pie but in my opinion, the strawberry preserves topping just MAKES it!
Like so!
Enjoy!
Storage
Store the , loosely covered in plastic wrap, in the refrigerator for up to two days, or freeze (wrapped really well) for up to a month.
Recipe Notes
- Along with the strawberry preserves, another nice topping is fresh strawberries with fresh mint. Or you could drizzle on some melted chocolate.
- While I recommend using fresh strawberries, you could use frozen strawberries in this pie recipe, they’ll just be softer. Make sure they’re completely thawed before adding to your pie mixture.
- You could adapt this recipe to make a cream pie that’s filled with an assortment of berries, like raspberries, strawberries, and blueberries.
Here are more of my favorite pie recipes:
Easy Pumpkin Pie Recipe From Scratch
Peanut Butter Pie Made the Old-Fashioned Way
Ingredients
- 8 ounces cream cheese at room temp
- 8 ounces whipped topping light is fine
- 1/2 cup sugar or Splenda
- 1 cup chopped fresh strawberries
- 1-2 teaspoons vanilla extract
- 1 6-ounce graham pie crust
- strawberry preserves for garnishing if desired
Instructions
- Place the cream cheese, vanilla, and sugar in a large bowl and beat with an electric mixer until light and fluffy.8 ounces cream cheese, 1/2 cup sugar or Splenda, 1-2 teaspoons vanilla extract
- Wash the strawberries and remove the tops. Coarsely chop with a knife before adding the sliced strawberries to the mixing bowl. Beat again until well combined. Dump in the whipped topping and beat your pie filling until smooth and creamy, scraping down sides as needed. Note: There will be lumps from the strawberries and that is fine.1 cup chopped fresh strawberries, 8 ounces whipped topping
- Spoon the strawberry cream filling into the pie crust. Cover and refrigerate for several hours before serving or wrap well in foil and freeze for up to one month.1 6-ounce graham pie crust
- To garnish (if desired): spoon some strawberry preserves into a microwave-safe cup and heat for about 45 seconds until just warm. Stir vigorously until it is syrup consistency and spoon a little over each slice.strawberry preserves for garnishing
Nutrition
“Our greatest glory consists not in never falling,
but in rising every time we fall.”
~Confucius. Submitted by Dianne, thanks Dianne!
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MMMMMMMM….. I love any and all icebox pies and this would beat out popsicles on any day!
Strawberries with cheesecake??? Sounds sinful!
Gonna try this strawberry beauty asap…loved the tea story ..I put my tea bags in bottom of coffe pot then run water thru..let steep ..remove bafs n add sugar n water..pour into pitcher
Voila ..iced tea
Have made 3 pies goin pie nutz w pie crust in pie dish
Boston creme .. lemon merenge..carmel,walnut apple
My family is lovin it…..sharing it w everyone
Thanx soo much
Suz
This pie recipe looks simply heavenly. We will just have to try it. As for the iced tea…my husband and I prefer ours sweet with a little lemon.
I know it isn’t Friday, but this is the first day of my summer break (I’m a teacher) and, Christy, you have inspired me to make pie! This looks delicious!
Christy, loved your story and that pie sounds like one I need to make soon. We spelled Mississippi like that too. When I was in Los Angeles for a couple years while my hubby was working there I always had to take me some cornmeal, self rising flour and Dukes mayonnaise out with me. Once another friend of hubbys from our home state of NC, came out to do some work and hubby told him I’d cook a meal for him while he was there. I asked him what he wanted and he requested fried chicken, mashed potatoes, green beans, biscuits and iced tea. Southen iced tea, meaning sweet since he said he couldn’t get any decent in restaurants out there. I also suprised him with a banana pudding for dessert. He said it was all tasted like heaven.
I have to say that this newsletter could not have come at a better time. Both my parents families are from Mississippi, and I had almost forgotten the “proper” spelling. So right now I am feeling out of sorts, but coming “home” to Southern Plate is making me feel some better. Lots of personal stuff going on, some good, some great, some not so great, but I am hanging in there.
On a lighter note, I will be making this for hubby soon. Thanks! Not only for the recipe, but for the long talk.