Strawberry Cream Pie
I love my Mom’s Strawberry Cream Pie. Fresh strawberries are laid in a baked pie crust, then a strawberry filling that’s cooked on top of the stove is poured over top. After making sure the filling is cold, Cool Whip is spread over top and the pie is garnished with fresh strawberries. It is an incredibly delicious pie. I highly recommend you put it on your Valentine’s Day menu for your sweetheart!
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Mom used to make this pie for us all the time when we were growing up. She made this version of strawberry pie more than one with a double pie crust. Strawberry Cream Pie was actually the first pie I ever remember making. For a novice cook like I was at the time, it made a pretty spectacular dessert, even if my pie crust at the time wasn’t anything to write home about.
Shortly after we were married, John’s parents informed us they were coming to Orlando for a physician’s convention. We planned on having them over for dinner but I was the world’s worst cook at the time and had no clue as to how to plan a dinner party. My husband and I both worked at Walt Disney World at the time and we ate a lot of our meals there! I started asking several of the guys on Monorails (where we had both worked for several years), if they had any suggestions for our menu.
One guy in particular was a big help. He had signed off on our marriage license as a witness just six weeks previously, and he suggested Green Bean Casserole, steak, baked potatoes and store-bought rolls you could heat up in your oven. Back in the mid to late 1970s I had never even heard of “Green Bean Casserole.” He told me I could find it on the back of a Campbell’s soup can. I knew immediately that the dessert I would make was this luscious Strawberry Cream Pie because I could make it the night before.
When we got home from work, John took care of the steaks, baked potatoes and rolls, and I popped the Green Bean Casserole into the oven. The verdict? His folks loved everything, but they raved over the Strawberry Cream Pie. It is certainly a pie to get excited about.
This pie fits well into those old-style metal 8″ pie pans of yesteryear. Quite frankly, the baking dishes that are available these days hold a lot more filling that what those old pans did. Since all my recipes are for the old-style pans, I find that I’m having to increase the ingredients about 1 1/2 times for these deep dish pans.
When I originally made this recipe back in January 2015, I followed the basic recipe. But because I had deep dish pie plates it really would have set up better and looked prettier had I made a batch and a half of the strawberry filling. You can make your own determination on what your need to do to fit your own baking equipment.
If you’re looking for a pie to WOW your in-laws, potential clients, or just family and friends, Strawberry Cream Pie will do it! It’s not overly difficult and if you don’t feel like making your own pie crust you can use a store bought one. Mine was actually store bought this time because John got a couple boxes of free pie crust along with some other things he purchased at the store a few weeks ago and I’ve been trying to use them up. Strawberry Cream Pie is a dynamite pie you are sure to love. Give it a try–but be prepared to salivate and drool!
When I originally made this recipe in January 2015, I did not have any 8-inch pie shells. Since that time, I’ve found some regular pie plates (ceramic instead of tin) but the same size my mom used to have. I recently remade this recipe (April 2022) using the smaller pie plates with the original recipe for filling. I also decreased the amount of topping back to what the initial recipe called for. I’ve adjusted the recipe to reflect those changes.
Strawberry Cream Pie is one of my favorite pies.
This luscious pie is ooey, gooey and delicious!
If you enjoy strawberries, you’ll love this creamy pie.
Strawberry Cream Pie is perfect for the Fourth of July holiday.
Here’s what I did.
I used these 5 ingredients! This is a super easy recipe for a pie.
Place pie dough into an eight-inch pie shell. Flute edges. With a fork, prick the pie shell on the bottom and up the sides of the crust. This will prevent shrinking while baking. (At least it should. This is not full-proof by any means but it will help a little).
Bake pie shell about 15 minutes at 350, or until pie crust is lightly browned. Allow to cool about 15 minutes, then add half of the fresh, sliced strawberries to the bottom of the baking dish. Set aside.
While pie crust is baking, work on filling. Wash and slice half of the berries. Place them in a medium saucepan over low to low-medium heat. Mash strawberries with a potato masher.
Here the strawberries are well mashed.
Combine sugar and cornstarch in a bowl.
Make sure NO lumps remain from cornstarch.
Add sugar mixture to mashed strawberries.
Stir ingredients to combine. Cook over low to low-medium heat for about 10-12 minutes or until thickened.
Stir continuously so mixture doesn’t scorch on the bottom. Once the mixture has thickened, allow mixture to cool completely. I have sometimes put this mixture in the freezer to cool it more quickly if I am in a rush to get the pie done.
Pour cooled, cooked strawberry mixture over top of fresh berries in baked pie shell.
Refrigerate an hour or so.
Top with Cool Whip. Garnish with fresh strawberries, if desired. Refrigerate several hours or overnight.
Serve slices of Strawberry Cream Pie with fresh, sliced strawberries, if desired.
This is the perfect dessert for company. You can make it a day in advance to cut down on your work load the day of your meal.
You and your guests will be drooling over Strawberry Cream Pie after every bite.
This easy recipe has only 5 ingredients. Even beginners can make this delicious dessert. I made it when I was about 18 or 19 the first time and I had absolutely no aptitude for cooking at all!
Here’s the recipe.
STRAWBERRY CREAM PIE
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
Strawberry Cream Pie
Equipment
- 1 8-inch pie plate
- measuring cups
- measuring spoons
- 1 sharp knife to cut strawberries
- 1 small sauce pan
- 1 potato masher
Ingredients
- 1 8-inch plain baked pastry shell or Homemade Pie Crust
- 1 lb. strawberries divided use
- 3 tbsp. cornstarch aluminum free preferred
- 1 cup granulated sugar
- 8 oz. container cool whip or other non-dairy whipped topping
- reserved strawberries for garnish, if desired
Instructions
- Wash and slice strawberries.
- Reserve half of the berries; place them in baked pie shell.
- Mash remaining berries, bring to boiling over low to medium heat.
- Mix granulated sugar and cornstarch thoroughly so no lumps remain.
- Add sugar mixture to strawberries in saucepan.
- Cook slowly over low to low-medium heat for 10-12 minutes or so, until mixture thickens.
- Cook slowly and stir continuously so the mixture doesn’t scorch or stick to the bottom of the saucepan.
- Remove from heat.
- Cool.
- Pour over uncooked berries placed in cooked pie shell.
- Refrigerate until cold, several hours or overnight.
- Top with Cool Whip.
- If desired, place some nice reserved berries on top.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 plain baked pastry shell or [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]Homemade Pie Crust[/url]
- 1 lb. strawberries
- 3 tbsp. [url href=”http://www.clabbergirl.com/” target=”_blank” title=”clabber girl cornstarch”]Clabber Girl [/url]cornstarch
- 1 cup sugar
- 12-oz. container [url href=”http://www.kraftrecipes.com/coolwhip/coolwhip.aspx#/home” target=”_blank” title=”strawberry cream pie”]Cool Whip[/url] or other non-dairy whipped topping
- reserved strawberries for garnish, if desired
- Wash and slice strawberries. Reserve half of the berries; mash remaining berries, bring to boiling over low to medium heat.
- Mix sugar and cornstarch thoroughly so no lumps remain.
- Add mixture sugar to strawberries in saucepan.
- Cook slowly over low to low-medium heat for 10 minutes or so, until mixture thickens.
- Cook slowly and stir continuously so the mixture doesn’t scorch or stick to the bottom of the saucepan.
- Remove from heat.
- Cool.
- Pour over uncooked berries placed in cooked pie shell.
- Refrigerate until cold.
- Top with Cool Whip.
- If desired, place some nice reserved berries on top.
The combination of fresh strawberries and a cooked strawberry filling is awesome.
This beautiful and festive pie is great for Valentine’s Day and other special occasions.
If you’re a strawberry lover, this is a terrific dessert for you!
Strawberry Cream Pie will rock your world!
You may also enjoy these delicious recipes!
Strawberry Cream Pie
Equipment
- 1 8-inch pie plate
- measuring cups
- measuring spoons
- 1 sharp knife to cut strawberries
- 1 small sauce pan
- 1 potato masher
Ingredients
- 1 8-inch plain baked pastry shell or Homemade Pie Crust
- 1 lb. strawberries divided use
- 3 tbsp. cornstarch aluminum free preferred
- 1 cup granulated sugar
- 8 oz. container cool whip or other non-dairy whipped topping
- reserved strawberries for garnish, if desired
Instructions
- Wash and slice strawberries.
- Reserve half of the berries; place them in baked pie shell.
- Mash remaining berries, bring to boiling over low to medium heat.
- Mix granulated sugar and cornstarch thoroughly so no lumps remain.
- Add sugar mixture to strawberries in saucepan.
- Cook slowly over low to low-medium heat for 10-12 minutes or so, until mixture thickens.
- Cook slowly and stir continuously so the mixture doesn’t scorch or stick to the bottom of the saucepan.
- Remove from heat.
- Cool.
- Pour over uncooked berries placed in cooked pie shell.
- Refrigerate until cold, several hours or overnight.
- Top with Cool Whip.
- If desired, place some nice reserved berries on top.