Did you know that May is National Strawberry Month?! Yay! I love strawberries. They are a sign that summer is right around the corner and I am ready! This no-bake strawberry cream pie is the perfect way to celebrate National Strawberry Month. You won’t have to heat up your kitchen to bake this and it comes together very quickly! Top it off with vanilla bean mascarpone whipped cream and you have yourself one amazingly delicious, celebratory dessert!
Thanks to my sponsor, Rodelle, for supplying the free product to help me write this post today! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!
I love when strawberries come into season again because it means that spring is here and summer is on the way! It’s finally warming up here in Colorado and is starting to feel like ACTUAL spring now. We have weird weather around this time of year. One day it’s 70 degrees and you are loving life and then BAM! Two feet of snow and you’re seriously reconsidering your life choices.
Ok, but then there are strawberries. And this no-bake strawberry cream pie. And everything is right in the world again. Plus, the best part? This is ridiculously easy to assemble! Check it out.
How to Make No-Bake Strawberry Cream Pie
First, you are going to want to make your graham cracker crust. This part DOES require baking so, if you are absolutely refusing to turn on the oven, you can always substitute with a store bought crust instead!
Next you will chop up about 2 cups of strawberries and start preparing your filling. The filling for this strawberry cream pie is made using heavy whipping cream and sweetened condensed milk which gives it almost an ice cream-like texture! It is very good and perfect for warmer weather.
The chopped strawberries will provide a bit of texture to the pie. There will be large chunks of juicy strawberries all throughout! But, if you would like a smoother pie, you can use an immersion blender or normal blender to get rid of some of the larger chunks once you combine all of the filling ingredients.
You will have to freeze this pie for 6 hours or up to overnight. But it is well worth the wait! Trust me, when you take your first bite you will immediately be in summer mode.
Vanilla Bean Mascarpone Whipped Cream
I topped off this pie with a vanilla bean mascarpone whipped cream and oh my. It is insanely good. If you’ve never used mascarpone cheese in your whipped cream you are missing out! It gives the whipped topping almost a frosting-like consistency without all of the sweetness of traditional buttercream.
Mascarpone cheese is kind of like cream cheese but is lighter and slightly sweeter. It has a smooth consistency and a buttery texture due to a higher fat content than cream cheese. If you are looking to make a more structured whipped topping, this is a great addition!
The last thing that makes this whipped cream so special is the Rodelle Vanilla Bean Paste that I included in this whipped cream recipe. Rodelle uses only the highest quality ingredients and you will get a robust vanilla flavor when using their vanilla bean paste. This has become one of my favorite items to bake with lately! I can easily substitute vanilla bean paste for vanilla extract anytime I want a bit more vanilla flavor. Plus, it’s super easy to use – no scraping out pods and dealing with that mess! And don’t you just love seeing the little flecks of vanilla bean in the whipped topping?!
Well if that last picture doesn’t convince you to go make this no-bake strawberry cream pie then I don’t know what will!
I hope that the weather is warming up where you are as well! Enjoy this frozen treat with your family one evening when it is warm and summery outside. You may even feel like you’re on summer vacation!
Let’s Connect!
As always, tag me in your photos on social media if you bake this delicious strawberry pie! I love seeing what you are making. Follow me on Instagram @bucketsofyum and use the hashtag #bucketsofyum in your strawberry pie photos!
Happy no-bake baking!
No-Bake Strawberry Cream Pie
Ingredients
For the Graham Cracker Crust (Substitute Store Bought if Desired)
- 1 ½ cups graham cracker crumbs (about 9 full sheets)
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted (3/4 stick)
For the No-Bake Strawberry Cream Pie
- 3/4 cup plus 2 tbsp sweetened condensed milk (7 ounces)
- 2 tbsp fresh lemon juice
- 2 cups strawberries, hulled and cut into ¼ inch dice (about 1½ cups)
- 1 cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1/4 cup powdered sugar
- strawberries for garnish
For the Vanilla Bean Mascarpone Whipped Cream
- 8 oz mascarpone cheese, cold
- 1¼ cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla bean paste
Instructions
For the Graham Cracker Crust (Substitute Store Bought if Desired)
- Preheat oven to 350°F.
- In a large bowl, combine graham cracker crumbs and sugar. Stir to blend. Stir in the melted butter until well blended.
- Press mixture into the bottom and onto the sides of a 9-inch pie dish or pie plate.
- Bake until firm, about 8 minutes. Cool before filling.
For the No-Bake Strawberry Cream Pie
- In large bowl, whisk together the condensed milk and lemon juice. Stir in the strawberries and set aside. If desired, use an immersion blender to break up the strawberry bits if you don't want as large of chunks.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract on low speed until combined (about 30 seconds).
- Increase the speed to medium-high and beat the mixture until stiff peaks form (about 2 minutes).
- Add the whipped cream to the bowl with the condensed milk mixture. Gently fold it in but do not over mix. Pour the pie filling into the crust.
- Cover and freeze for at least 6 hours up to overnight. Garnish with strawberries and whipped cream. if desired.
- Store, covered, in the freezer for up to 5 days.
For the Vanilla Bean Mascarpone Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the mascarpone cheese on medium-low speed. Slowly pour in the heavy whipping cream and allow the mascarpone cheese to turn to a liquid consistency.
- Increase the mixing speed to high and beat until soft peaks form.
- Turn off the mixer and add the powdered sugar and vanilla bean paste. Beat on low until incorporated (about 30 seconds). Then increase the speed to high and beat until stiff peaks form.
