![Southern Living No Bake Strawberry Pie ready to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/afIV1KxG_21iGu3TfK8c34kLIeg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/No-Bake-Strawberry-Pie_beauty_Audit7727-14-55e81f9d075a422eabbdc13a2a1661a8.jpg)
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
With its whipped, creamy filling and buttery graham cracker crust, this no-bake strawberry pie is like a sweeter sibling to an icebox cake.
Fresh strawberries, both inside and out, make the strawberry pie extra summery, and a little sprinkle of lemon zest brightens up each bite. What's more, you'll only need a handful of ingredients to make each part of the pie—many are likely already in your pantry.
The no-bake strawberry pie recipe calls for a deep-dish pie crust, but you can also use a shallower pie pan if that's all you have on hand—just know that you'll likely have a bit of extra filling. If so, you can turn it into individually-portioned parfaits by breaking graham crackers into bite-sized pieces, then layering them in glasses or small jars with any leftover filling. Similar to its layered counterpart, you can make this delicious dessert a day ahead.
Ingredients
Crust:
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9 graham crackers, broken into pieces
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3 Tbsp. granulated sugar
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Pinch kosher salt
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1/2 cup (1 stick) unsalted butter
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Cooking spray
Filling:
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10 oz. fresh strawberries, finely chopped, plus 4 strawberries, halved, for garnish
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1 Tbsp. granulated sugar
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2 cups heavy whipping cream, divided
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12 oz. cream cheese, softened
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3/4 cup powdered sugar
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1/4 tsp. lemon zest
Directions
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Gather ingredients:
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Make pie crust:
Place the graham crackers, sugar, and a pinch of kosher salt in a food processor and pulse until the mixture has the texture of fine crumbs.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Add the butter and pulse again until the mixture is evenly moistened.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Spray a 9-inch deep dish pie plate with cooking spray. Transfer the crumbs to the plate and spread evenly over the bottom and up the sides of the pan. Refrigerate 1 hour.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Macerate strawberries:
Stir together strawberries and granulated sugar in a medium bowl. Set aside.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Make pie filling, and refrigerate:
In a stand mixer fitted with the whisk attachment, beat 1 1/2 cups of the heavy cream on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a separate bowl.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Add cream cheese, powdered sugar, and lemon zest to stand mixer bowl; switch to the paddle attachment and beat on medium speed until smooth and creamy, 1 to 2 minutes.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Add the strawberries and their juices and beat on low speed until combined, about 30 seconds.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Add 1/2 cup of the whipped cream; beat on low speed until combined, 15 to 20 seconds.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Gradually fold remaining whipped cream into cream cheese mixture using a rubber spatula.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Dollop the mixture into the prepared crust and spread evenly. Cover and refrigerate until set, about 8 hours, or overnight.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Make whipped cream topping:
Just before serving, place remaining 1/2 cup heavy cream in a medium bowl. Beat with a hand mixer on medium speed, until stiff peaks form, 1 to 2 minutes.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Decorate top of pie:
Use a teaspoon or piping bag to make 8 dollops of whipped cream along the edge of the pie.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Place a strawberry half cut-side down on each dollop. Slice and serve.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Update
This recipe has been updated for a thicker pie filling.