No Bake Strawberry Pie
Let’s Chat About Making No Bake Strawberry Pie!
Alright, if you’ve ever stood in your hot kitchen thinking “why on earth did I turn this oven on in mid-July?”—believe me, I get it. That was me until I stumbled upon this No Bake Strawberry Pie trick. I first threw this together on a lazy Saturday after I bought too many strawberries at the farmer’s market (couldn’t resist! They practically begged me to take them home). My youngest still calls it “Happy Pie” for some reason I can’t totally explain—maybe it’s because there’s no wrong way to make it, except for that one time I substituted greek yogurt and, well, let’s just not relive that, shall we?
Why You’ll Love This Pie (at least, I do!)
I make this when company pops by unexpected and I don’t have time for a full-on baking session (plus, who needs more dishes). My family goes absolutely bonkers for it because it’s not too sweet—just that proper creamy plus tangy plus juicy combo. Honestly, it’s so easy my teens make it when I’m “busy” (and by busy I mean avoiding doing the dishes). It’s the kind of pie you whip up when you want people to think you tried harder than you did, and just between us: it almost always disappears in, like, an hour (except that time my brother-in-law tried to smother it in BBQ sauce as a joke but, um, let’s just say that wasn’t his finest hour).
Everything You’ll Need (plus a few swap ideas)
- 1 store-bought graham cracker crust (sometimes I go for the Oreo one; my grandma swore by Keebler but honestly any store-brand crust is fine)
- 1 lb (about 450g) fresh strawberries—sliced (or use frozen ones if it’s not berry season, just thaw and pat them pretty dry)
- 1 cup (about 240ml) heavy whipping cream (sometimes I cheat with Cool Whip, but don’t tell anyone)
- 1 package (8 oz/225g) cream cheese, softened—full-fat tastes richer, but I’ve used light and it came out okay. Vegan cream cheese? Works, but the flavor is a tiny bit tangier
- 1/2 cup powdered sugar (or swap for honey—just use a little less, it’s runnier)
- 1 teaspoon vanilla extract (sometimes I double this because, hey, vanilla is the spice of life)
Here’s How It All Comes Together
- Prep your berries: Rinse and slice strawberries, set maybe a handful aside for topping. Sometimes I add more if I’ve got too many—no one’s ever complained.
- Make the filling: In a bowl (large-ish, to be honest), beat the cream cheese until smooth. Then add powdered sugar and vanilla; beat again—it’ll get a bit fluffy. Oh, and don’t be alarmed if it’s a little lumpy, nobody will notice once everything’s mixed.
- Whip the cream: In a separate bowl, whip your heavy cream until soft peaks form. (This is the part where I usually get impatient, but seriously, don’t rush it or you’ll wind up with strawberry slop, uh, pie.)
- Combine: Gently fold the whipped cream into the cream cheese mixture. Don’t overdo it, or it’ll deflate and you’ll wonder why it’s sad-looking. At this point, I usually sneak a spoonful—quality control, right?
- Layer it up: Spread about half the cream mixture in your crust. Layer in most of your strawberries (keep the prettiest slices for stacking on top). Plop the rest of the cream on; smooth it over with the back of your spoon. Top with remaining strawberries in whatever “fancy” pattern you like (mine’s usually just a happy mess—guess that’s why my kid calls it Happy Pie).
- Chill time: Cover and chill for at least 3 hours—overnight if you can. It actually tastes better the next day, which almost never happens since we usually eat it right out of the fridge, ice-cold.
Really Honest Notes (AKA stuff I learned the hard way)
- If your cream cheese isn’t totally soft, you’ll get lumps. Meh, they’re not so bad, but zapping it in the microwave for 15 seconds helps a lot.
- Once I used a “healthy” crust with flaxseed—it was… let’s call it an acquired taste. Stick to graham or cookie crusts if possible.
- Crust breaking? I just patch the cracks with a bit of filling. No one notices after it’s covered in strawberries!
Variations I’ve Attempted (some with questionable results)
- Blueberry version: worked out great, especially with a ginger snap crust.
- Lemon zest in the filling—lifts the whole thing! Try about 1 teaspoon.
- Attempted a frozen pie version—was more like an ice block than a dessert. Maybe skip that unless you’re after toothache in a slice.
- Short on strawberries? Toss in some raspberries or blackberries, works like a charm.
What You’ll Need in the Kitchen (or Not)
- Mixing bowls (or, if you’re like me and can’t find the right size, use a soup pot. No judgment.)
- Hand mixer or stand mixer. Or—actually—a big fork and strong arms. It takes longer and you’ll get a minor workout, but it works.
- Pie pan if you want to make your own crust (which I do maybe once a year… on leap years).
How to Store, But Honestly, Good Luck
Technically, it’ll keep in the fridge for up to 3 days… but in my house, it always vanishes overnight. If you want to keep it neater/less soggy, I’d suggest popping it in a lidded container or loosely covered with foil. Don’t try freezing it—the texture goes all wrong (learned that one the hard way).
Best Ways to Serve This Pie
My personal favorite is with an extra sprinkle of graham cracker crumbs and a (generous) dollop of whipped cream. Or—if you’re feeling extra—slice up some mint leaves for on top, which makes it look fancy even when it’s slightly crooked (like mine, most of the time). If it’s a birthday, we put candles in it, pie style. Unorthodox? Absolutely. But so are we.
What I Wish I’d Known Sooner (Pro Tips, Sort Of)
- Let it set properly. I once tried serving it after one hour, and all the slices slumped over. It was… not photogenic. Now I chill for at least three hours, cross my heart.
- Really do taste your strawberries before using. A bland strawberry can let the whole team down. Sometimes I brush slices with a tiny bit of honey if they’re not sweet enough (borrowed that trick here).
- If you’re short on cream cheese, you can sub half with mascarpone or even soft goat cheese, but go easy—the flavor’s way stronger.
Pie Questions Real Folks Have Actually Asked Me
Q. Can I use store-bought whipped topping?
A. Sure, I’ve done it in a pinch. It’s not exactly the same richness, but if you’re in a hurry, go for it. No shame in store-bought, mate!
Q. What if my filling is runny?
A. Oof, happens sometimes if berries are super juicy or if you rushed the chilling. Next time—drain berries well and maybe chill a bit longer. Or, actually, a tablespoon or two of instant pudding mix helps firm things up if you’re desperate (got that tip from Simply Recipes).
Q. Can I make it vegan?
A. Oh hey, absolutely. Swap for coconut whipped topping and a non-dairy cream cheese. Graham cracker crusts are often vegan, but check the box.
Q. Is it messy?
A. Only if you’re impatient, which, honestly, I often am. Just call it “rustic” and nobody will mind.
And if you’re still unsure, give it a go. Worst case? You get to eat messy strawberry deliciousness, and sometimes that’s more fun anyway. For a deep dive into all things strawberry pie, you could check out Taste of Home’s classic version—it’s got a whole pie gallery, which is fun if you’re a visual thinker like me.
(Oh and once, I forgot to buy cream cheese, so I just used a tub of vanilla yogurt… do not recommend unless you love really runny pie. Lesson learned, as they say in the trade.)
Ingredients
- 1 9-inch graham cracker pie crust
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 cup whipped topping (such as Cool Whip)
Instructions
-
1In a small saucepan, combine sugar, water, and cornstarch. Whisk until smooth, then heat over medium heat, stirring, until thickened and clear. Remove from heat and let cool to room temperature.
-
2Arrange sliced strawberries evenly over the prepared graham cracker crust.
-
3In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Fold in whipped topping until smooth.
-
4Spread the pudding mixture evenly over the strawberries in the pie crust.
-
5Drizzle the cooled cornstarch glaze over the top of the pie.
-
6Chill the pie in the refrigerator for at least 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
