Looking for a new dessert to serve at your next gathering? Make this spectacular Strawberry Cream Pie and everyone will be talking about it! Light, airy and full of strawberry flavor, it’s different that other strawberry pie recipes. First, it’s frozen (perfect for making ahead). Second, the crust is made with walnuts instead of graham cracker crumbs. And third, the filling is made with fresh strawberries and just a few other ingredients that amp up its natural sweet berry flavor. No strawberry jam, no cream cheese, no sweetened condensed milk! And my detailed instructions, along with my tricks and tips, will ensure it comes out perfect every time.

Table of Contents
  1. Why you will love this Frozen Strawberry Dessert
  2. Strawberry Frozen Pie Ingredients
  3. How to Make Frozen Strawberry Pie
  4. Strawberry Cream Pie Recipe Tips
  5. Pin it now to save for later
  6. Storing Strawberry Cream Pie
  7. Strawberry and Cream Pie FAQs
  8. Strawberry Frozen Pie

Why you will love this Frozen Strawberry Dessert

Nothing tastes better on a warm summer day than a cool, frozen dessert. And my mom’s Frozen Strawberry Pie brings back fond childhood memories of summer days spent playing outside all day. I loved coming home to enjoy a piece of mom’s delicious cool pie, a refreshing treat to beat the heat. It’s a great treat for warm weather dinner parties, because it can be made up to 2 months ahead – making this frozen strawberry dessert perfect for stress-fee entertaining. When you’re ready, just take it out of the freezer, slice and serve. Easy, elegant and impressive!

Deep dish blue pie plate holding a Frozen Strawberry PIe, garnished with 3 strawberries

Strawberry Frozen Pie Ingredients

Here’s all you’ll need to make this light and air strawberry dessert. Chances are you’ll have most, if not all, of these ingredients on hand:

Walnut Crust and Topping

  • All-purpose flour
  • Chopped walnuts
  • Light brown sugar
  • Butter

Strawberry Filling

  • Fresh strawberries (can substitute frozen, thawed)
  • Granulated sugar
  • Salt
  • Egg whites
  • Fresh lemon juice
  • Heavy whipping cream
slice of Frozen Strawberry Pie on a white plate with rest of pie in the background

How to Make Frozen Strawberry Pie

What you’ll need: To make this frozen strawberry pie, you’ll need 2 deep dish 9-inch pie pans (or one 13- by 9-inch baking pan), 1 small rimmed cookie sheet and an electric mixer – preferably standing, as you’ll need to let it run for 20 minutes. Using a food processor (for the crust) is optional.

Making Walnut Crust and Topping

  1. Prep oven.
    Preheat oven to 350 degrees.
  2. Combine ingredients.
    Place flour, walnuts, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse until well blended and nuts are finely chopped. (Alternatively, you can finely chop the nuts by hand and then stir in other ingredients.) Stir in the melted butter until evenly and well mixed.
  3. Place in pans.
    Press 3/4 of mixture evenly into bottom of 2 (9-inch) deep dish pie pans (or one 13- by 9-inch baking pan) and place remaining 1/4 of mixture into a shallow rimmed baking dish. Note: this equates to around 3/4 cup nut mixture in each pie pan and 1/2 cup nut mixture in the shallow baking dish.
  4. Bake.
    Place pans on center rack in oven and bake crusts and topping, stirring the crumbs in the shallow dish one to two times, for 15 to 20 minutes if glass dishes or 20 to 25 minutes if ceramic – or until golden brown. Remove from oven and set aside to cool.

Strawberry Filling

  1. Beat together base ingredients.
    In a large mixing bowl, combine strawberries, granulated sugar, salt, egg whites and lemon juice. Beat with an electric mixer on medium speed for 20 minutes (yes, 20 minutes—this isn’t a typo!). Mixture will increase in size significantly.
    Taste and whip in more lemon juice if needed. Set aside.
  2. Whip cream; add.
    In a large bowl, whip cream with an electric mixer just until stiff peaks form; fold into strawberry mixture.
  3. Place on crusts; add topping.
    Spoon mixture evenly on top of crust in both pans; smooth top. Sprinkle remaining crumb mixture evenly over top.
  4. Freeze.
    Place pies in freezer. When frozen, wrap well and freeze for at least 24 hours, or up to 2 months. (See “Storing Tips” below.)

Quick Tip

Don’t overbeat the whipped cream. Beat it just until peaks form; if it’s too stiff you’ll have a difficult time folding it into the strawberry mixture.

Strawberry Cream Pie Recipe Tips

Here are my tips to ensure your strawberry pie comes out perfect every time:

  1. Finely chop the walnuts. If you leave them in larger pieces, the crust can fall apart.
  2. Use flavorful strawberries. Taste your fresh strawberries; sometimes when out of season they can be bland. If they don’t have great berry flavor, use frozen.
  3. Use fresh lemon juice. Don’t substitute the bottled stuff, it won’t taste as good!
  4. Beat mixture for the full 20 minutes. Don’t shortcut this step! It makes a difference in the texture of the pie.
  5. Don’t overbeat the whipped cream. Beat it just until the peaks form; if it’s too stiff you’ll have a difficult time folding it into the strawberry mixture.

Pin it now to save for later

slice of Frozen Strawberry Pie on a plate formatted for sharing

Storing Strawberry Cream Pie

Once frozen strawberry pie should be well wrapped. I wrap it first with plastic wrap, then with foil. It can be kept in the freezer for up to 2 months. No need to thaw before serving. It actually slices fairly easily direct from the freezer!

Strawberry and Cream Pie FAQs

How Do You Keep a Strawberry Pie from being Runny?

The key to keeping it from getting runny is to pat the strawberries dry.

How Do You Thaw Frozen Berries before Making a Pie?

Thaw frozen strawberries overnight in the refrigerator. Once thawed, place on paper towel and pat dry.

Print
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slice of Frozen Strawberry Pie on a white plate with rest of pie in the background

Strawberry Frozen Pie

Frozen Strawberry Cream Pie is fluffy, refreshing, and chock-a-block full of sweet, fresh strawberry flavor. Plus it can be made and frozen up to 2 months ahead, making it perfect for entertaining!

Note: this recipe contains raw egg. Consuming raw egg may increase the risk of food borne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.

  • Yield: 16 servings; makes 2 9-inch pies 1x

Ingredients

Scale

Walnut Crust and Topping

  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup butter, melted

Strawberry Filling

  • 2 cups chopped fresh strawberries – see Note
  • 1 cup granulated sugar
  • Pinch salt
  • 2 egg whites
  • 2 tablespoons fresh lemon juice, or more to taste (depends on sweetness of strawberries)
  • 1 cup whipping cream

Instructions

Walnut Crust and Topping

  1. Preheat oven to 350 degrees.
  2. In a food processor, combine the flour, walnuts, and brown sugar and process until well blended and nuts are finely chopped.
  3. Stir in the melted butter.
  4. Press 3/4 of mixture into the bottom of 2 (9-inch) deep dish pie pans (or one 13- by 9-inch baking pan) and place remaining 1/4 of mixture into a shallow baking dish. Note: this equates to around 3/4 cup nut mixture in each pie pan and 1/2 cup nut mixture in the shallow baking dish.
  5. Bake crusts and topping, stirring the crumbs in the shallow dish one to two times, for 15 to 20 minutes if glass dishes or 20 to 25 minutes if ceramic – or until golden brown. Remove from oven and set aside to cool.

Strawberry Filling

  1. In a large mixing bowl, combine strawberries, granulated sugar, salt, egg whites and lemon juice. Beat with an electric mixer on medium speed for 20 minutes (yes, 20 minutes—this isn’t a typo!). Mixture will increase in size significantly.
  2. Taste and whip in more lemon juice if needed. Set aside.
  3. In a large bowl, whip cream with an electric mixer until stiff peaks form; fold into strawberry mixture.
  4. Spoon mixture evenly on top of crust in pan(s); smooth top.
  5. Sprinkle remaining crumb mixture evenly over top. Freeze for at least 24 hours.

Notes

Make ahead: Pies can be made up to 2 months ahead, well wrapped and kept frozen.

Note on strawberries: Can substitute 1 (10-ounce) package frozen strawberries, thawed and patted dry. If frozen strawberries are sweetened, reduce granulated sugar to 2/3 cup.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: desserts, frozen, make ahead
  • Method: Freeze
  • Cuisine: American

slice of Frozen Strawberry Pie on a white plate with rest of pie in the background

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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  1. Excellent website. A lot of useful information here. I am sending it to some pals ans also sharing in delicious. And certainly, thanks in your effort!