Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!
I absolutely love fresh fruit and this Strawberries and Cream Pie is one of my favorite ways to eat strawberries! Only takes a few minutes to put this pie together and it can be stored in the refrigerator for a couple of days before serving, so it is easy to make in advance. This no bake strawberry cream pie recipe is a must-try dessert. Perfect for holidays and potlucks or just any time you want a fancy looking dessert that only takes a few minutes of prep time.
Is Strawberries and Cream Pie healthy?
Not sure this pie would qualify as a health food, but it’s actually a fairly low-calorie option as far as desserts go (only 200 calories per slice)! A couple things you can do to reduce the calories even more.
- Leave out the melted chocolate/shortening layer. You’ll barely even notice!
- Use low-fat or non-fat cream cheese.
- Use a sugar substitute (like Splenda) in place of the sugar.
- Swap out the sour cream with plain or Vanilla greek yogurt to add some protein. If you use a low-fat variety, you’ll probably save a few more calories too!
- Leave the chocolate off the top. Still delicious!
Can you use other fruit besides strawberries?
Strawberries are my favorite, but I’ve made the same pie with raspberries and it’s amazing. You can also do a combination of berries (raspberries, blackberries, blueberries and strawberries) – it’s all delicious!
What type of crust to use in no-bake Strawberry Pie?
I prefer to use an Oreo crust in this recipe, but you can use any pie crust that you want. I’ve tried the strawberries and cream pie with Oreo crust and with regular graham cracker crust, both are delicious! You can even do a standard pie crust if you have one on hand, just bake it and let it cool prior to making the pie.
Strawberries and Cream Pie Ingredients
-1 cup semi-sweet chocolate chips
-3 tsp shortening
-1 Oreo pie crust
-1 8-oz block cream cheese, softened
-1/2 cup sugar
-1/2 cup sour cream
-1 tsp vanilla
-1 tub Cool Whip (8 oz), thawed
-2 cups fresh strawberries, halved
How to Make Strawberries and Cream Pie
In a bowl, combine the chocolate chips and shortening. Melt in the microwave for about 30 seconds, stir and if needed, microwave for another 15-20 seconds.
Stir until combined and then pour ¾ of the mixture into the bottom of the prepared pie crust. Refrigerate until firm.
In a mixing bowl, beat the cream cheese, sugar, sour cream, and vanilla extract with a hand mixer until smooth.
Fold in the cool whipped topping.
Pour or scoop the filling into the pie crust and then refrigerate overnight.
Arrange the strawberries on top of the pie. Microwave the remaining chocolate and then drizzle it over the top of the strawberries.
You can serve immediately after making the pie, but I usually place mine in the fridge for at least an hour before serving. You can also add the strawberries and chocolate before the overnight refrigeration, both ways work great.
STRAWBERRIES AND CREAM PIE
Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!
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Servings: 10
Calories: 213kcal
Ingredients
- 1 cup semi-sweet chocolate chips
- 3 tsp shortening
- 1 Oreo pie crust I have also used a graham cracker crust and both options are fabulous
- 1 8- oz block cream cheese softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 8 oz tub Cool Whip thawed
- 2 cups fresh strawberries halved
Instructions
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Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.
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Beat the cream cheese, sugar, sour cream and vanilla until smooth.
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Fold in the Cool Whip.
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Pour (or scoop) the mixture into the crust and refrigerate overnight.
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Arrange the strawberries on top of the pie. Microwave the remaining chocolate and drizzle over the top. I usually refrigerate again for about an hour before serving. You can also add the strawberries and chocolate before refrigerating overnight – that works great too!
Notes
The original recipe called for the melted chocolate chip/shortening under the cream layer. I have made it many times this way, but I’ve also skipped this layer many times and the pie is still delicious. So if you are trying to cut a few calories, or just save a few minutes in the process, you can definitely leave this part of the recipe out!
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 171mg | Potassium: 225mg | Fiber: 2g | Sugar: 20g | Vitamin A: 93IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 1mg
CAN YOU REPLACE THE COOL WHIP?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the filling. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
How to Store Strawberries and Cream Pie?
Keep your pie well covered in the fridge until you’re ready to eat. For best results try to eat it within a few days. The older it gets the more juice gets released from the strawberries, which will cause your pie to slowly get soggy. Eating within 3 days is ideal.
Is Strawberries and Cream Pie Gluten Free?
It isn’t, but it easily could be! By swapping out the pie crust and choosing a gluten free variety, you can have a gluten free strawberries and cream pie! Just make sure to keep an eye out for cross contamination and to watch the labels if you’re avoiding gluten because of an allergy.
Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!
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