No-Bake Strawberry and Cream Pie Recipe
This no-bake strawberry and cream pie features a buttery graham cracker crust filled with a thick, creamy strawberry-flavored filling. The filling combines sweet strawberry gelatin, whipped heavy cream, powdered sugar, and fresh strawberries to create a luscious dessert that sets beautifully in the refrigerator. Perfect for a quick and easy summer dessert, this pie slices cleanly and is delightfully refreshing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (about 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
Instructions
- Prepare the Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted salted butter. Stir until the mixture resembles damp sand. Press the crust evenly into an 8-inch pie dish using your fingers or the bottom of a flat glass to press both the bottom and sides firmly. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Gelatin Mixture: In a medium bowl, add the entire package of strawberry gelatin to 1 cup of boiling water. Whisk thoroughly until the gelatin is completely dissolved. Set aside to cool and thicken slightly at room temperature.
- Whip the Cream: In a large bowl, combine 1 ½ cups heavy cream, ⅓ cup powdered sugar, and ½ teaspoon vanilla extract. Use a hand mixer or stand mixer fitted with a paddle attachment to whip the mixture until stiff peaks form, indicating that the cream is thick and holds its shape well.
- Incorporate Gelatin: Gently stir the cooled gelatin mixture into the whipped cream, folding carefully to combine without deflating the whipped cream.
- Add Fresh Strawberries and Fill the Pie: Fold 1 ½ cups roughly chopped fresh strawberries into the cream and gelatin mixture. Pour the filling into the chilled graham cracker crust, spreading evenly.
- Chill the Pie: Refrigerate the pie for at least 4 hours, or until set firmly. This step is crucial for the filling to thicken and slice cleanly.
Notes
- Storage Instructions: Cover the pie with plastic wrap and refrigerate for up to 3 days.
- Freezing: The pie freezes well. 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 either frozen or thaw overnight in the fridge before serving.