Strawberry Cream Pie
The most amazing strawberry cream pie recipe you’ll ever have! This no-bake creamy strawberry pie is made with fresh strawberries, cream cheese and a Golden OREO crust.
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Pie Plate This Pyrex glass pie plate is a must-have for any home baker!
Ingredients
Golden OREO Crust:
- 22 Golden OREO cookies or any other vanilla sandwich cookie
- 3 Tablespoons butter melted
Strawberry Filling:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/4 cup sugar
- 1 cup milk
- 1 (3 oz. pkg.) Strawberry Jell-o
- 1 cup fresh strawberries chopped
- 1 (8 oz. carton) Cool Whip thawed
Toppings:
- 4-6 oz. Cool Whip
- 1 1/2 cups sliced strawberries
Instructions
Golden OREO crust:
- In a food processor, crush the Golden OREO's. Pour crumbs into a 9" pie plate, and combined with the melted butter. Mixture should resemble gravel. Firmly press crumb mixture into the bottom and sides of the pie plate. Refrigerate.
For Strawberry Filling:
- With a hand or stand mixer, cream together the room temperature cream cheese and sugar until smooth and fluffy.
- In a separate cup or bowl, pour the strawberry Jell-O mix into the milk, and stir well to dissolve. With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl. Continue until milk cream cheese mixture is smooth.
- Using a rubber scraper, fold in half (8 oz.) of the Cool Whip. Instead of store-bought Cool Whip, you can substitute my recipe for Homemade Cool Whip. Fold in the chopped strawberries until mixture is completely combined. Pour the filling into the chilled crust and refrigerate for at least 2 hours.
- Just before serving, top the pie with additional Cool Whip. (Feel free to add as much or as little as you like.) Add the sliced strawberries to the top of the whipped topping. Slice and serve.
Notes
For a more firm crust, bake in a 350 degree oven for 5-7 minutes. Yes, I realize this makes this recipe no longer no-bake, however, this will help the pie hold its shape when sliced.
Ingredient Substitutions: If you would prefer to use homemade whipped cream instead of Cool Whip, you are welcome to do so. My recipe makes 1 - (8 oz.) container, so doubling the recipe to have enough whipped cream for the topping would be ideal.
Notes regarding Jell-O: The Jell-o does NOT need to be prepared before using in this recipe. Just add the dry mix to the milk as directed. The milk does not need to be heated.
Nutrition
Serving: 1sliceCalories: 537kcalCarbohydrates: 56gProtein: 4gFat: 34gSaturated Fat: 23gPolyunsaturated Fat: 9gCholesterol: 18mgSodium: 194mgFiber: 2gSugar: 43g
Tried this recipe?Let us know how it was!