Frozen Strawberry Cream Pie is a cool, refreshing, and indulgent dessert that combines the sweetness of ripe strawberries with a creamy, smooth filling, all nestled in a buttery graham cracker crust. This no-bake pie is incredibly easy to prepare and makes the perfect dessert for hot summer days or special occasions. With its luscious, creamy texture and bright, fruity flavor, it’s sure to be a crowd-pleaser!

Why You’ll Love This Recipe

This Frozen Strawberry Cream Pie is the perfect balance of sweet, creamy, and slightly tangy flavors. The combination of a buttery graham cracker crust, a smooth strawberry cream filling, and fresh strawberries on top makes for a delightful dessert that’s both light and satisfying. Plus, it’s incredibly easy to make—no baking required! Simply prepare, chill, and enjoy. Whether you’re serving it for a family gathering, a party, or just as a treat for yourself, this pie is sure to be a hit.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Filling:

• 1 pound fresh strawberries (or frozen, thawed and drained)

• 1 (8 oz) package cream cheese, softened

• 1 cup heavy cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice (optional, for added brightness)

For the Topping:

• Fresh strawberries, sliced (for garnish)

• Optional: Whipped cream, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated in butter.

2. Press into Pan: Press the mixture into the bottom and up the sides of a 9-inch pie pan, tart pan, or springform pan. Use the back of a spoon or your fingers to evenly press the crumbs down into the pan.

3. Chill the Crust: Place the crust in the refrigerator to chill for at least 30 minutes to help it set.

For the Filling:

1. Prepare the Strawberries: In a blender or food processor, blend the fresh strawberries until smooth. If you’d like a chunkier filling, pulse a few times to leave some strawberry pieces.

2. Whip the Cream: In a large mixing bowl, beat the heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.

3. Mix the Cream Cheese: In another bowl, beat the softened cream cheese until smooth and creamy. Add the pureed strawberries and lemon juice (if using) to the cream cheese and mix until combined.

4. Fold in the Whipped Cream: Gently fold the whipped cream into the strawberry-cream cheese mixture, making sure everything is evenly combined without deflating the whipped cream.

5. Fill the Crust: Pour the strawberry cream mixture into the chilled graham cracker crust. Use a spatula to smooth the top and spread the filling evenly.

Freezing and Serving:

1. Freeze the Pie: Cover the pie with plastic wrap or foil and freeze for at least 4 hours, or until it’s firm enough to slice.

2. Serve: Once frozen, remove the pie from the freezer and let it sit at room temperature for 5-10 minutes before slicing. Garnish with fresh strawberry slices and whipped cream if desired.

Servings and Timing

• Servings: 8 slices

• Prep Time: 20 minutes

• Chill Time: 4 hours (or overnight)

• Total Time: 4 hours 20 minutes (including chill time)

Variations

• Berry Medley: For a mixed berry flavor, swap out the strawberries for a combination of raspberries, blueberries, and blackberries. Adjust the sweetness if necessary, as different berries have varying levels of tartness.

• Chocolate Crust: Make it a chocolate version by using chocolate wafer cookies instead of graham crackers for the crust.

• Lemon Twist: Add a tablespoon of lemon zest to the filling for a citrusy burst of flavor.

• Vegan Version: Substitute the cream cheese and heavy cream with non-dairy versions, such as cashew cream or coconut cream, to make it vegan-friendly.

Storage/Reheating

• Storage: Store leftover pie in an airtight container in the freezer for up to 1-2 weeks. You can cover it tightly with plastic wrap or foil to prevent freezer burn.

• Reheating: This pie is best served frozen or slightly thawed. If you need to soften it a bit, let it sit at room temperature for 5-10 minutes before slicing.

FAQs

1. Can I use frozen strawberries for this pie?

Yes! You can use frozen strawberries if fresh ones are unavailable. Just make sure to thaw them and drain any excess liquid before blending them for the filling.

2. Can I make this pie ahead of time?

Absolutely! This pie can be made 1-2 days ahead of time and stored in the freezer until ready to serve. The flavors meld beautifully as it sits in the freezer.

3. Can I make this pie without cream cheese?

You can substitute the cream cheese with a non-dairy cream cheese alternative or use whipped coconut cream for a lighter, dairy-free version.

4. How do I know when the pie is frozen enough?

The pie should be firm to the touch and hold its shape when sliced. You can check by gently pressing the surface of the pie; it should feel firm but not overly hard.

5. Can I make this pie with a store-bought crust?

Yes, you can use a pre-made graham cracker crust if you’re short on time. It’s a great shortcut to make the recipe even easier.

6. Can I add more sweetness to the pie filling?

Yes, you can adjust the sweetness to your liking. Add more powdered sugar or honey to the filling if you prefer a sweeter pie.

7. Can I use a different type of crust?

Definitely! You can try a cookie crust, such as an Oreo crust or a shortbread crust, for a different flavor combination.

8. How do I keep the graham cracker crust from getting soggy?

Make sure the crust is properly chilled and pressed down before adding the filling. If you’re worried about sogginess, you can lightly bake the crust for 5-8 minutes before filling it, which helps it hold up better.

9. Can I make this pie without freezing it?

The freezing step is crucial to giving the pie its firm texture. If you prefer a chilled version, you can refrigerate the pie for several hours, but it will not be as firm as a frozen pie.

10. Can I make this pie with other fruits?

Yes! You can substitute the strawberries with other fruits like raspberries, blueberries, or mangoes. Just be sure to adjust the sweetness based on the fruit you choose.

Conclusion

Frozen Strawberry Cream Pie is a delicious, refreshing dessert that’s perfect for hot weather and special occasions. With its creamy, fruity filling and crunchy graham cracker crust, this no-bake pie is easy to make and incredibly satisfying. The fresh, tangy strawberries paired with the smooth cream filling make it a treat everyone will love. Whether you serve it for a summer picnic, family gathering, or just as a cool treat, it’s sure to impress!