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3.75 from 4 votes

No-Bake Strawberry and Cream Pie

An easy no bake strawberry cream pie with a thick creamy filling that sets beautifully and slices clean every time.
Prep Time30 minutes
Refrigerate4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: easy strawberry pie, no bake strawberry cream pie, no bake strawberry cream pie recipe, no bake strawberry pie, no-bake cream pie, no-bake strawberry and cream pie, pie, pie recipe, strawberry cream pie, strawberry jello pie, strawberry pie
Servings: 8 Slices
Author: Alyssa Rivers

Equipment

  • 1 8-inch pie dish

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs 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

Crust

  • Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted salted butter in a medium bowl until it resembles damp sand.
  • Press the crust evenly into an 8-inch pie dish, using your fingers or a flat-bottomed measuring cup or glass to press the bottom and up the sides. Chill in the refrigerator while you prepare the filling.

Filling

  • Add 1 (3-ounce) package strawberry gelatin and 1 cup boiling water to a medium bowl and whisk until completely dissolved. Set aside to cool and thicken.
  • Add 1 ½ cups heavy cream, ⅓ cup powdered sugar, and ½ teaspoon vanilla extract to a large bowl and whip with a handmixer or stand mixer fitted with the paddle attachment until you have stiff peaks.
  • Add the gelatin to the whipped cream and stir gently until combined.
  • Fold 1 ½ cups roughly chopped fresh strawberries into the whipped cream, then fill the chilled crust. Chill in the refrigerator for at least 4 hours before serivng.

Notes

Storage Instructions
  • Fridge: Cover the pie with plastic wrap and refrigerate for up to 3 days.
  • Freezer: This pie freezes great. 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 frozen, or thaw overnight in the fridge before serving.

Nutrition

Calories: 387kcal | Carbohydrates: 36g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 235mg | Potassium: 115mg | Fiber: 1g | Sugar: 27g | Vitamin A: 922IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg

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