Description
This Frozen Strawberry Cream Pie is a refreshing and easy no-bake dessert perfect for summer. Featuring a crisp graham cracker crust and a luscious, creamy strawberry filling, this pie combines fresh fruit, sweetened condensed milk, and whipped cream to create a light yet indulgent treat. It requires minimal prep and freezes into a firm, sliceable dessert that’s sure to impress.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 cups fresh strawberries, hulled and chopped
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, cold
Garnish (optional)
- Additional strawberries
- Whipped cream
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer to chill while you prepare the filling.
- Mash the strawberries: In a large bowl, use a fork or potato masher to mash the fresh strawberries until they become slightly chunky, allowing some texture to remain for a fresh berry experience.
- Mix the filling: Into the mashed strawberries, stir in the sweetened condensed milk, lemon juice, and vanilla extract until all ingredients are well combined.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. This will provide a light, airy texture to the filling.
- Combine whipped cream and strawberry mixture: Gently fold the whipped cream into the strawberry mixture carefully until fully incorporated, preserving the fluffy texture.
- Assemble and freeze: Pour the strawberry cream filling into the prepared graham cracker crust and smooth the top with a spatula. Place the pie in the freezer and freeze for at least 6 hours or until firm enough to slice.
- Serve: Before serving, remove the pie from the freezer and let it sit at room temperature for 10 to 15 minutes to soften slightly. Garnish with additional fresh strawberries and whipped cream if desired, then slice and enjoy.
Notes
- If fresh strawberries aren’t available, use frozen strawberries that have been thawed and drained.
- For a fun variation, substitute the graham cracker crust with a chocolate cookie crust.
- Try adding a swirl of strawberry jam into the filling before freezing for extra flavor.
- Store leftovers well wrapped in the freezer for up to 1 week to maintain freshness.
