Strawberry Cream Pie Recipe

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.

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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!

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

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.)

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.

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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

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