No-Bake Strawberry Cream Pie
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!
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.
Notes
I recommend using the vanilla bean mascarpone whipped cream right away, but you can always stick it in the refrigerator and re-whip when you are ready to use!
You can substitute a store bought graham cracker crust if desired.
If you want a smoother pie, use an immersion blender to break up some of the strawberry bits before completely assembling the pie.
*Recipe inspired by the Magnolia Table Cookbook
Helpful Tools
KitchenAid Stand Mixer | Mixing Bowls | Rodelle Vanilla Bean Paste | Rodelle Vanilla Extract | KitchenAid Immersion Blender