No-Bake Strawberry Cream Pie (Easy Summer Dessert)
Bakery‑worthy looks with almost no effort: a toasty graham crust filled with a fluffy strawberry‑swirled cream that sets sliceably smooth in the freezer. Perfect make‑ahead crowd‑pleaser for warm weather or last‑minute hosting.
Equipment
- 9-Inch Pie Dish
- Food processor (or rolling pin & bag)
- Mixing bowls
- Stand/hand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
Graham Cracker Crust
- 8 oz graham crackers crushed to fine crumbs
- 5 tbsp unsalted butter melted
Strawberry Cream Filling
- 2/3 cup sweetened condensed milk creates a creamy, stable set
- 1/2 cup strawberry jam (seedless preferred) smooth fruity swirl
- 1 1/2 cups heavy/whipping cream well‑chilled; whip to stiff peaks
- 6 oz strawberries, chopped fresh or thawed if frozen
To Serve (Optional)
- extra strawberries and/or whipped cream for garnish
Instructions
- Preheat: Heat oven to 350°F (175°C).
- Make Crust: Pulse graham crackers with melted butter until the texture resembles damp sand. Press firmly into a 9‑inch pie dish, slightly up the sides.
- Bake & Cool: Bake 10 minutes; cool completely. (A brief bake helps the crust slice cleanly and hold together.)
- Strawberry Base: In a small bowl whisk condensed milk and strawberry jam until smooth.
- Whip Cream: Beat cold heavy cream to stiff peaks (3–4 minutes).
- Fold: Gently fold the condensed milk–jam mixture and chopped strawberries into the whipped cream, leaving a few strawberry streaks for a marbled look.
- Fill & Smooth: Spread filling into the cooled crust; smooth the top.
- Freeze to Set: Freeze until firm, at least 4 hours (up to 4 days). Cover once surface is set (after 1–2 hours) to avoid condensation.
- Thaw & Serve: Thaw 30 minutes at room temperature or 6–8 hours in the fridge before slicing. Garnish with extra strawberries/whipped cream. Warm, dry knife for the cleanest cuts.
Notes
Seedless jam yields the silkiest texture. For a sweeter crust, add 1–2 tbsp sugar to crumbs before baking. Swap grahams for chocolate wafers for a strawberry‑&‑chocolate vibe. Store frozen up to 4 days; cover tightly.