This strawberry pie features a buttery graham cracker crust, an easy no-bake cream filling and a pile of fresh berries on top. You could slice the berries if you prefer, and I might suggest that if your berries are extra large in size. I pick my little bite-sized berries from my garden, so popping them on top whole like this is fun and makes for impressive presentation! A drizzle of melted chocolate on top creates a chocolate-covered-strawberry vibe and makes this pie extra delicious.
Ingredients Needed
- Graham Cracker Crust – I love a homemade graham cracker crust, but you can use a shortcut and just purchase a ready-made one at the store if you like.
- Fresh strawberries – This pie is equally delicious with other fruits, like raspberries or blackberries. I also love fresh peaches- but I personally skip the chocolate with those.
- Vanilla extract
- Light brown sugar
- Heavy whipping cream – heavy cream helps give this pie a firmer texture, but you can use regular cream if that’s what you have. It’s important to whip it firmer than you normally would.
- Powdered sugar
- Chocolate chips or a chocolate bar – Use your favorite chocolate! I prefer dark chocolate or semi-sweet because I think it creates a good balance and contrast with the sweet filling.
How to Make a Strawberries and Cream Pie
- Crust: You can either use a store-bought graham cracker crust, or easily make your own at home. I definitely prefer a homemade crust, but feel free to use the short-cut if you need to!
- Cream Filling: You’ll start by mixing cream cheese, vanilla extract, and brown sugar together until light and fluffy. Then you’ll fold in some sweetened whipped cream for the most delicious fluffy base. Spread it out in your crust and chill this part for a few hours, or up to overnight.
- Berries: I like to slice the greens off my berries and then place them cut side down on some folded paper towels to absorb extra moisture and prevent seeping onto the pie. I also like to chill the pie first without the berries because that prevents them from leaking moisture onto the top.
- Assemble: place the strawberries, cut side down, on the whipped cream mixture. You can press them way down if you want (and even add another layer of berries if you feel the urge) or just have them sticking out like I do. You can also slice berries and layer on top. My berries are small so I love keeping them whole. If they’re extra large, I usually slice.
- Chocolate Drizzle: Break some chocolate into chunks (or use chocolate chips) and place in a small glass bowl with a tiny bit of coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over pie. You can chill the pie at this point if you need to, until serving. The chocolate will harden but stay a little soft to the bite because of the coconut oil. I like to eat it freshly drizzled, but chilling is fine, too!
Storing and Other Tips
- Store your pie, covered, in the refrigerator until ready to serve. Promptly refrigerate any leftovers.
- Feel free to experiment with how you like your strawberries. You could cut them in half or in slices and lay them out in a circular pattern or even dice them up and pile them on for easier eating.
- You can definitely sub out other fruits if you like! Rasberries and blackberries are delicious with chocolate, and peaches are super good on this pie (though I usually ditch the chocolate for those, or sub white chocolate!)
Frequently Asked Questions
Can I make mini versions of this pie?
yes! This recipe will fill 12 mini store-bought graham cracker crusts.
Could I make my own graham cracker crust?
Absolutely! They are quick and easy to make. Check out this post on how to make a perfect graham cracker crust.
Can I make this gluten free?
Of course! Follow the directions on this perfect graham cracker crust post but use gluten free graham crackers (or really any gluten free, crunchy style cookie). You can also find nut-based crusts on the baking aisle that are gluten free.
I can’t find good strawberries, what else can I put on top?
Use any fruit, or a combination of fruits, you like! You can arrange a medley of colorful fruits similar to a pie version of a fruit pizza . You could do diced apples with a sprinkle of cinnamon sugar in the fall, or any berries or sliced stone fruits you like.
How far in advance can I make this?
You can prepare the pie 6-8 hours in advance and store in the fridge. I would wait to add the berries until closer to serving. You could make it a night before, just keep in mind the crust softens a bit with extended wait time- still delicious though!
Can I use Cool Whip in this recipe?
This pie tastes better with the whipped cream as written, but you can substitute 2 cups Cool Whip for the whipped cream and powdered sugar if you like.
Could I put this in a chocolate oreo cookie crust instead?
Yes! Delicious!
Chocolate-Drizzled Strawberries and Cream Pie
A delicious no-bake pie with a creamy filling and chocolate covered strawberries on top!
Servings
Ingredients
Homemade Graham Cracker Crust
- 1 ½ cup graham cracker crumbs 165g
- 6 tablespoons butter, melted
- 4 tablespoons packed brown sugar
Pie
- 8 ounces cream cheese at room temperature light is fine, avoid fat-free
- ¼ cup packed light brown sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Topping
- 1 quart fresh strawberries
- 2 ounces chocolate chocolate bar or chips
- ¼ teaspoon coconut oil
Instructions
Crust
- Combine graham cracker crumbs, butter, and brown sugar to combine well. Press into the bottom and just up about 1 inch of the side of the pan and press in well. Set aside.
Pie Filling
- In a large bowl, (I do this in my stand mixer) beat the whipping cream and powdered sugar until medium-stiff peaks form. Be careful to not create butter, but it's very important to whip it firmer than you normally would for whipped cream. It should be fairly firm and hold stiff peaks. If using a stand mixer, transfer the whipped cream into a separate bowl while you do the next step in your stand mixer. Otherwise, just grab another bowl for the next step.
- In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. It's important for the cream cheese to be room temp or softer so it will mix well without lumps.
- Add about 1 cup of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture by hand and fold in until just combined.
- Cover the pie and chill in the fridge for several hours before adding strawberries. I would say 3 hours *minimum*, but the center will be firmed up better with more like 4-6 hours or more of chill time. *Note: you may add the berries and chocolate before chilling if you need to for timing purposes, but I prefer to chill the pie un-topped and then add the berries and topping close to serving time.
Topping
- Wash the strawberries and pat dry, well. Cut off stems and place berries cut-side down on some folded paper towels while you work, to absorb extra liquid. You may also simply slice berries, if you prefer. The whole berries look gorgeous and impressive, but they can be a little messy to cut and serve, just be prepared! Arrange berries on top of pie however you choose.
- Place chocolate and coconut oil in a heat-safe bowl. (If you're using a chocolate bar, break it into small equal-sized pieces first or finely chop) Microwave in 30-second intervals, stirring in between, until melted and smooth. Drizzle chocolate on top of pie. Serve immediately, or chill until serving. Note that the chocolate will firm up once chilled, or stay soft and melted if served immediately.
Notes
- Store your pie, tightly covered, in the refrigerator until ready to serve. Promptly refrigerate any leftovers.
- Feel free to experiment with how you like your strawberries. You could cut them in half or in slices and lay them out in a circular pattern or even dice them up and pile them on for easier eating.
- Shortcut Substitutions: You can use a store-bought prepared graham cracker crust in place of the homemade one.
Nutrition
Serving: 1slice, Calories: 481kcal, Carbohydrates: 44g, Protein: 5g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 274mg, Potassium: 315mg, Fiber: 3g, Sugar: 31g, Vitamin A: 1095IU, Vitamin C: 70mg, Calcium: 93mg, Iron: 1mg
Calories: 481kcal
Cost: $12
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Questions & Reviews
OH YUM! Can’t wait to make this!! Looks absolutely fabulous! :))
Once again, my mouth is watering. You make it hard for a sista to lose baby weight! And by the by, it would be awesome if y’all made your pretty little way down to Denton, TX. There’s a Moon’s Bookstore just down the way in Dallas. Just a thought.
Oh, My! That looks positively decadent and yummy! I would so make this if I weren’t on yet another diet. (I know.. who goes on a diet right before Easter??? DUH) Anyway, I’m printing out this one- it will also be perfect for the 4th of July. Thanks for sharing!
it looks so easy and simple ! def. going to try it ! just wondering if we get graham crackers in the UAE
This looks so yummy. I’m a big strawberry fan too – I just can’t get enough of them. We have some great local farms that have DELISH strawberries. And if you guys want to come spend some lazy summer days in southern California for book signings, we would LOVE to have you down here.
Looks like I’ve just found the dessert I’m making for Easter! Yummy!
This sounds absolutely HEAVENLY! And the husband just ordered two flats of strawberries…perfect!
thanks for posting this in the week that Fred Meyer has a good deal on strawberries (4lb for $5) which I am planning to take advantage of TONIGHT! This sounds yummy. Will definitely try.
Ridiculously yummy looking. and ridiculously easy. Thank you
This looks so delicious! I can’t wait to try it.
If you make the original Lion House recipe for Fresh Strawberry pie there is nothing artificial/yuck about it. The glaze part is just crushed strawberries, sugar, and cornstarch, cooked and cooled. (I don’t add the lemon juice.) Put the whole berries in a cooked crust, pour the cooled glaze mixture over the top, let set, and pipe mounds of heavy cream beat with vanilla and powdered sugar on top. Then eat the whole pie yourself…
Wow! What a great spring dessert! I love strawberries too (and chocolate, and cream cheese and whipping cream and powdered sugar). What a heavenly combination. (And I can’t stand that glaze stuff either which is why I’ve never liked strawberry pie.) Thanks for the recipe! I can’t wait to try it. I might even have to make two and hide one (you know, for myself – but don’t tell anyone!).
That looks super yummy. Is it messy to serve? It seems like it would kind of fall apart when serving.
Amy, it’s actually not too bad as long as it sits for at least a few hours (because the cream cheese sets back up and then the moisture soaks into the crust a little to help bind it). Just be careful when slicing it! Another alternative is to get those little graham cracker crust tarts and use those instead–that way, you don’t have to worry about cutting and serving.
I have been having a huge debate with myself the past week about what type of dessert to make for Easter: a fruit dessert or a chocolate dessert. I think you have just solved my problem!
I’m totally going to make this for Easter! Thank you! I was wondering..should I make it day of? Or is it ok to make the day before and refrigerate?
You could either make it that morning or the night before. The only thing is that after the chocolate dries, be sure to cover up the pie so those pretty berries don’t dry out! 🙂
That is a really yummy and beautiful looking pie! Reminds me of the cream pie with raspberry topping my mom makes. I also don’t care for strawberry glaze (AT ALL), so it’s nice to see a pie that just leaves the strawberries as they’re meant to be. 🙂
I’m happy to see that you use store-bought graham cracker pie crusts, BTW. I absolutely love to make key lime pie, but I hate making the crust from scratch. Mine always come out uneven and too crumbly, when the store-bought ones are pretty and taste perfectly good! I will stop feeling guilty about buying them now.
Oh, heck yeah, no guilt here! I’m with you on store-bought crusts tasting great and being way easier! 🙂
yum… that looks perfect! i love strawberry season!
This looks much easier than the strawberry dessert I’m planning on making this weekend…choices.
This does look yummy indeed!
Strawberry pies, strawberry shortcake, chocolate strawberries all are my favorite things.
I do love my mom’s strawberry pie (with a small amount of glaze)…but it never lasts long enough to get soggy.
By the way, whomever made a warm strawberry pie didn’t know what they were doing. The glaze is ALWAYS cooled before assembling a pie. I feel sorry to Karalee and anyone else subjected to bad pie…that’s a terrible thing. : )
Yum, yum! Ok, this strawberry pie actually sounds GOOD! I have been pretty turned off to strawberry pies ever since there was one at a potluck that looked like just pie crust and strawberries – no filler, maybe a glaze and just not very appetizing. LOVE the addition of the chocolate drizzle. If I didn’t already have other Easter goodies to make, this would be high on the list for this weekend. Can’t wait for the Seattle signing! 🙂
I’m definitely making this, and then eating it, by myself, in a closet, so no one can find me.
Oh my goodness does our blog make me happy. Your writing and pictures just make my day. I’m on Weight Watchers and this recipes are so point worthy.
I am SO happy you posted this. I will have to try it ASAP. I LOVE strawberries but I agree with you 100% about the glaze. It grosses me out and makes me feel like I am eating a maraschino cherry, but in strawberry form. Plus, I don’t like my fruit warm, so this is awesome. Can’t wait to try it out!!
YOU ARE NOT COMING TO SEATTLE?!?!?! Of course, I won’t be here that weekend. I am despondent. I even called my sister to tell her we’re going to your book signing, and she reminded me I’ll be in California. I’m genuinely upset. I was SO happy for about 5 minutes.
My comment should really be meant like “I can’t believe you’re coming to Seattle.” That’s hard to read into haha. Also, I made this yesterday, and everyone thought it was homemade because it was so pretty. I loved it!
I meant, everyone thought it was store bought. I suck.
Ooh, I’m going to have to make this, but with an oreo crust instead of graham cracker, and nutella drizzled on top. Because that’s what I have in the pantry. And it sounds amazing 🙂
I’m a huge fan of this blog (an I’m even an ex-food snob) and I think the recipes in here surpass any type of fusion, trendy food I might find in a magazine or on the Food Channel. When are you going to get one of those shows, btw? 😉
This recipe just makes sense and sounds yummy, too. Coming from an SEO side of things (that’s what I do for a living), if you had a like button on this, it would be reposted all over Facebook just by me alone!
oh wait, you do, you just made it all pretty and stuff!
Erin, thanks so much (especially from an ex-food snob! 🙂 ) I agree, I have very little desire to make stuff on those shows. And us getting a cooking show…ha! I’m pretty sure that would be disastrous! 🙂
I can’t wait to try this!! I just want to let you know I absolutely love your cookbook!! Every recipe I’ve made is an instant family classic! Thank you for all your hard work!!
Yay for Seattle! That’s the closest you’ll probably get to us (you have a few fans in Moses Lake, Washington too, and it’s a straight shot on I-90 from Moses Lake to Seattle… (hint!))!
Will you be doing anything besides signing books? Like… any demos or speaking? Just checking! 😀
Kate … This is beautiful!!
I’ve also been loving your strawberry spInach salad, and I’m a salad lover!! I think I could eat it everyday, the yummy dressing pulls it together so nicely:-) Just for a bit of variation, if I was to substitute beans for the grilled chicken … What kind of beans would you suggest I use?? Thanks for another amazing recipe!
Oh, Meredith, I’m so glad you love that salad! I would probably sub in Great Northern or Garbanzo beans–something white and mild, you know? Yummm…maybe I’ll do that for lunch.
Oh that looks so yummy, now I have something to make for Easter Dinner (well for the dessert that is)…thanks Kate 🙂