No-Bake Strawberry Pie


A graham cracker crust and fresh strawberries make for one delicious dessert.

No-Bake Strawberry Pie
Photo: Joy Howard
Active Time:
30 mins
Chill Time:
8 hrs
Total Time:
8 hrs 30 mins

With its whipped, creamy filling and buttery graham cracker crust, this no-bake strawberry pie is like a sweeter sibling to an icebox cake.

Fresh strawberries, both inside and out, make the strawberry pie extra summery, and a little sprinkle of lemon zest brightens up each bite. What's more, you'll only need a handful of ingredients to make each part of the pie—many are likely already in your pantry.

The recipe calls for a deep-dish pie crust, but you can also use a shallower pie pan if that's all you have on hand—just know that you'll likely have a bit of extra filling. If so, you can turn it into individually-portioned parfaits by breaking graham crackers into bite-sized pieces, then layering them in glasses or small jars with any leftover filling. Similar to its layered counterpart, you can make this delicious dessert a day ahead.



  • 9 graham crackers, broken into pieces

  • 3 tablespoons sugar

  • Pinch kosher salt

  • ½ cup (1 stick) unsalted butter

  • Cooking spray


  • 10 ounces fresh strawberries, finely chopped, plus 4 strawberries, halved, for garnish

  • 1 Tbsp. granulated sugar

  • 2 1/4 cups heavy whipping cream, divided

  • 12 oz. cream cheese, softened

  • 3/4 cup powdered sugar

  • ¼ teaspoon lemon zest


  1. Make pie crust:

    Place the graham crackers, sugar, and a pinch of kosher salt in a food processor and pulse until the mixture has the texture of fine crumbs. Add the butter and pulse again until the mixture is evenly moistened. Spray a 9-inch deep dish pie plate with cooking spray. Transfer the crumbs to the plate and spread evenly over the bottom and up the sides of the pan. Refrigerate 1 hour.

  2. Macerate strawberries:

    Stir together strawberries and granulated sugar in a medium bowl. Set aside.

  3. Make pie filling, and refrigerate:

    In a stand mixer fitted with the whisk attachment, beat 1 1/2 cups of the heavy cream on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a separate bowl. Add cream cheese, powdered sugar, and lemon zest to stand mixer bowl; switch to the paddle attachment and beat on medium speed until smooth and creamy, 1 to 2 minutes. Add the strawberries and their juices and beat on low speed until combined, about 30 seconds. Add 1/2 cup of the whipped cream; beat on low speed until combined, 15 to 20 seconds. Gradually fold remaining whipped cream into cream cheese mixture using a rubber spatula. Dollop the mixture into the prepared crust and spread evenly. Cover and refrigerate until set, about 8 hours, or overnight.

  4. Make whipped cream topping:

    Just before serving, place remaining 1/2 cup heavy cream in a medium bowl. Beat with a hand mixer on medium speed, until stiff peaks form, 1 to 2 minutes.

  5. Decorate top of pie:

    Use a teaspoon or piping bag to make 8 dollops of whipped cream along the edge of the pie. Place a strawberry half cut-side down on each dollop. Slice and serve.


This recipe has been updated for a thicker pie filling.

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