Description
A quick and refreshing no-bake strawberry pie featuring a creamy cream cheese filling and a buttery graham cracker crust, perfect for summer gatherings and easy to prepare without an oven.
Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 8 ounces (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- ¾ cup (90g) powdered sugar
- 1 teaspoon pure vanilla extract
- 4 cups (600g) fresh strawberries, hulled and halved
- Optional: 1 tablespoon (15ml) strawberry jam or glaze for shine
Instructions
- Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar. Stir until the crumbs are evenly coated and feel slightly damp (about 3-4 minutes).
- Press the crust: Transfer the mixture to your 9-inch pie dish. Using the back of a spoon or the bottom of a glass, press the crumbs firmly and evenly across the bottom and up the sides to form a solid base. Refrigerate while you make the filling (chill at least 15 minutes).
- Make the creamy filling: In a large bowl, beat 8 ounces softened cream cheese until smooth and creamy—no lumps. Add ¾ cup powdered sugar and 1 teaspoon vanilla extract, mixing until blended (about 2 minutes with an electric mixer).
- Whip the cream: In a separate chilled bowl, whip 1 cup cold heavy cream until soft peaks form (3-5 minutes). Be careful not to overwhip.
- Fold the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, preserving the airy texture.
- Assemble the pie: Spoon the creamy filling into the chilled crust and smooth the top with your spatula. Refrigerate for at least 2 hours to set.
- Add the strawberries: Just before serving, arrange the halved strawberries evenly on top of the filling. For extra gloss, brush with a thin layer of warmed strawberry jam or glaze.
- Serve: Slice with a sharp knife dipped in hot water for neat pieces, then enjoy!
Notes
Soften cream cheese at room temperature for at least 30 minutes to avoid lumps. Chill bowl and beaters before whipping cream. Fold whipped cream gently to keep airy texture. Press crust firmly to avoid crumbling. Ensure strawberries are dry before topping to prevent soggy crust. Refrigerate pie for at least 2 hours before serving. For a dairy-free version, substitute heavy cream with canned coconut cream and use dairy-free cream cheese. Graham cracker crumbs can be swapped with gluten-free cookies for gluten-free crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 18
- Fat: 22
- Carbohydrates: 28
- Protein: 4
Keywords: no-bake pie, strawberry pie, creamy filling, summer dessert, easy dessert, graham cracker crust, fresh strawberries