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The Best Easy No-Bake Fresh Strawberry Pie with Creamy Filling

A close-up of a slice of easy strawberry pie with a graham cracker crust and creamy filling.
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I’m Alex, and I’m glad you’re here. This easy no-bake strawberry pie recipe delivers a sweet, refreshing dessert perfect for summer parties. It uses fresh strawberries and a creamy, homemade filling without relying on gelatin or Jello. You get big flavor with simple steps.

Ingredients

Scale
  • 1 pre-made 9-inch graham cracker crust
  • 3 cups fresh strawberries, hulled and sliced
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream, cold

Instructions

  1. Prepare the crust: If your graham cracker crust is store-bought, you can use it as is. If you want a slightly firmer crust, bake it at 350°F (175°C) for 10 minutes, then let it cool completely.
  2. Prepare the fresh strawberries: Gently toss the sliced fresh strawberries with 1/4 cup of the granulated sugar. Set them aside while you make the filling.
  3. Make the strawberry glaze: In a medium saucepan, whisk together the remaining 3/4 cup granulated sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
  4. Cook the glaze: Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  5. Temper the yolks: In a small bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot sugar mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
  6. Combine and cook: Pour the tempered yolk mixture back into the saucepan with the remaining hot sugar mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens again and just begins to bubble. Do not boil. Remove from heat.
  7. Finish the glaze: Stir in the butter and vanilla extract until the butter melts completely. Pour this glaze into a separate bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, about 30 minutes.
  8. Make the cream cheese layer: In a mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
  9. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
  10. Assemble the creamy layer: Gently fold the whipped cream into the cream cheese mixture until just combined. This creates your creamy strawberry pie base.
  11. Layer the pie: Spread the cream cheese mixture evenly into the cooled graham cracker crust.
  12. Add the strawberries: Gently fold the sugared, sliced strawberries into the cooled strawberry glaze (the glaze should be thick but pourable). Spoon this strawberry mixture evenly over the cream cheese layer.
  13. Chill: Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set. Slice and serve cold.

Notes

  • For a copycat version similar to famous diner pies, use a pre-baked shortbread crust instead of graham cracker.
  • If you want a quicker set time, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of cold water to the hot glaze mixture just before tempering the eggs.
  • This refrigerated pie recipe tastes best when made the day before serving.

Nutrition

Find it online: https://www.purecookingjoy.com/best-easy-strawberry-pie-recipe/

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