2 days ago
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When it’s too hot to even think about turning on the oven, this no bake strawberry cream pie is exactly what you want waiting in the fridge. It’s cool, creamy, loaded with fresh strawberries, and comes together without heating up your kitchen
The Sweetest Reasons to Make This
- No Oven Required! This is the kind of dessert you can throw together on a hot day without heating up your kitchen.
- Fresh Strawberry Flavor! Every bite is packed with sweet, juicy strawberries that taste like the peak of summer!
- Make Ahead Friendly! It chills beautifully, so you can prep it earlier and have an easy dessert ready when you need it!
No-Bake Strawberry Cream Pie Recipe
After so many of your helpful comments, I pulled back on the fresh strawberries to cut down on extra liquid, so now the filling is thicker, sturdier, and slices like a dream while still keeping that fresh strawberry flavor you love. This no bake dessert is a dream!
- Prep Pie Crust: Combine the graham cracker crumbs, sugar, and melted salted butter in a medium bowl until it resembles damp sand.
- Make Crust: Press the crust evenly into an 8-inch pie dish, using your fingers or a flat-bottomed measuring cup or glass to press the bottom and up the sides. Chill in the refrigerator while you prepare the filling.
- Dissolve Jello: Add the strawberry gelatin and boiling water to a medium bowl and whisk until completely dissolved. Set aside to cool and thicken.
- Make Whipping Cream: Add the heavy cream, powdered sugar, and vanilla extract to a large bowl and whip with a handmixer or stand mixer fitted with the paddle attachment until you have stiff peaks.
- Combine: Add the gelatin to the whipped cream and stir gently until combined. Fold the strawberries into the whipped cream.
- Chill: Pour the filling into the chilled crust and smooth the top. Chill in the refrigerator for at least 4 hours before serving.
Alyssa’s Pro Tip
Top it your way! Add whipped cream or keep it simple and serve as is.
Must Have Tools For This Recipe
- Electric Hand Mixer: Whips the cream quickly and evenly so you get the right texture
- 8 inch Pie Dish: The ideal size for a thick creamy pie.
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Crust
- ▢ 1 ½ cups graham cracker crumbs 10-12 full crackers
- ▢ ¼ cup granulated sugar
- ▢ 6 tablespoons melted salted butter
Filling
- ▢ 1 (3-ounce) package strawberry gelatin
- ▢ 1 cup boiling water
- ▢ 1 ½ cups heavy cream
- ▢ ⅓ cup powdered sugar
- ▢ ½ teaspoon vanilla extract
- ▢ 1 ½ cups roughly chopped fresh strawberries
Crust
Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted salted butter in a medium bowl until it resembles damp sand.
Press the crust evenly into an 8-inch pie dish, using your fingers or a flat-bottomed measuring cup or glass to press the bottom and up the sides. Chill in the refrigerator while you prepare the filling.
Filling
Add 1 (3-ounce) package strawberry gelatin and 1 cup boiling water to a medium bowl and whisk until completely dissolved. Set aside to cool and thicken.
Add 1 ½ cups heavy cream, ⅓ cup powdered sugar, and ½ teaspoon vanilla extract to a large bowl and whip with a handmixer or stand mixer fitted with the paddle attachment until you have stiff peaks.
Add the gelatin to the whipped cream and stir gently until combined.
Fold 1 ½ cups roughly chopped fresh strawberries into the whipped cream, then fill the chilled crust. Chill in the refrigerator for at least 4 hours before serivng.
Storage Instructions
- Fridge: Cover the pie with plastic wrap and refrigerate for up to 3 days.
- Freezer: This pie freezes great. Use a freezer-safe dish and freeze for at least 8 hours, until solid. Wrap tightly with 3–4 layers of plastic wrap and freeze for up to 3 months. Serve frozen, or thaw overnight in the fridge before serving.
Calories: 387kcalCarbohydrates: 36gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 73mgSodium: 235mgPotassium: 115mgFiber: 1gSugar: 27gVitamin A: 922IUVitamin C: 16mgCalcium: 50mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer, experienced recipe-developer and American Culinary Federation certified. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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