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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 ounces - Nilla wafer cookies
  • 2 tablespoons - sugar
  • 5 tablespoons - unsalted butter, melted
  • Filling
  • 2/3 cups - sugar
  • 1/2 cups - cran-raspberry juice
  • 8 cups - strawberries, hulled & sliced
  • 1/4 cups - cornstarch
  • Topping
  • 2 tablespoons - sugar
  • 1/2 cups - heavy cream
  • Directions:

    1.) Crust. Heat oven to 350°. Combine Nilla wafers and sugar in a food processor. Pulse until fine crumbs are formed. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Press crumbs into bottom and up side of a 9-inch pie plate. Bake crust at 350° for 14 minutes or until crust is lightly browned. Place on wire rack and cool completely.
    2.) Filling. In medium-size saucepan, combine 2/3 cup of sugar, juice, 2 cups strawberries and cornstarch. Gently mash berries. Bring to a boil over medium-high heat and cook 2 minutes or until clear and thickened. Remove from heat and let cool slightly. Stir in remaining strawberries, reserving several for garnish. Pour into cooled crust and refrigerate at least 4 hours.
    3.) Topping. In large bowl, beat together heavy cream and 2 tablespoons sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.

    Brief Description

    A sweet and tasty treat with those bright summer strawberries.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 2 min


    Posted By:


    Posted On:

    February 18, 2012

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    1. my div says:

      […] of the meal, right?  Try a make-ahead dessert like this Chocolate Chip and Strawberry Trifle, a Creamy Strawberry Pie, or make your favorite type of cake and top with vanilla or cream cheese frosting with rows of […]

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