Food and Recipes Recipes No-Bake Strawberry Pie 2.0 (1) 1 Review A graham cracker crust and fresh strawberries make for one delicious dessert. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Updated on April 8, 2023 Print Rate It Share Share Tweet Pin Email Photo: Joy Howard Active Time: 30 mins Chill Time: 8 hrs Total Time: 8 hrs 30 mins Servings: 8 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. Ingredients Crust 9 graham crackers, broken into pieces 3 tablespoons sugar Pinch kosher salt ½ cup (1 stick) unsalted butter Cooking spray Filling 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 Directions 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. Macerate strawberries: Stir together strawberries and granulated sugar in a medium bowl. Set aside. 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. 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. 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. Update This recipe has been updated for a thicker pie filling. Rate it Print