Here’s a classic strawberry cream pie recipe — sweet, creamy, and perfect for dessert.
🍓 Ingredients (8 servings)
For the Crust:
- 1 ½ cups graham cracker crumbs (or a baked pie crust)
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
🥄 Step-by-Step Instructions
1️⃣ Prepare the Crust
- Preheat oven to 350°F (175°C) if using graham cracker crust.
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press into a 9-inch pie pan evenly.
- Bake 8–10 minutes, then cool completely.
2️⃣ Make the Cream Filling
- In a medium saucepan, combine milk, heavy cream, sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until mixture thickens.
- In a small bowl, whisk egg yolks, then slowly add a bit of the hot mixture to temper.
- Return mixture to the saucepan, cook 1–2 minutes more until thick.
- Remove from heat, stir in vanilla and butter.
- Pour filling into cooled crust and chill for at least 2 hours.
3️⃣ Make the Whipped Cream
- In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the chilled pie filling.
4️⃣ Add Strawberries
- Arrange sliced strawberries on top of the whipped cream for a beautiful finish.
5️⃣ Serve
- Keep pie refrigerated until serving.
- Slice with a sharp knife to get clean pieces.
💡 Tips for the Best Strawberry Cream Pie
- Use fresh, ripe strawberries for sweetness and color.
- Chill the pie well before topping to prevent the whipped cream from melting.
- For extra shine, brush strawberries with a little apricot jam thinned with water.
If you want, I can make a faster no-bake version of strawberry cream pie that takes under 30 minutes and still tastes decadent.
Do you want me to do that?
