Strawberry Cream PieWhat a cool treat! Everyone loves ice cream pies. This is not an ice cream pie—but close. It uses whipped cream instead of ice cream. It also has cream cheese and sweetened condensed milk which makes this a little more decadent than ice cream alone with the richness of cream cheese. We made this with frozen berries but fresh berries might be even better.

Strawberry Cream Pie Recipe

This is a wonderful, easy-to-make recipe. If you use frozen strawberries, as the recipe indicates, you don’t even have to stop and prepare the fruit. Select a crust of your choice. A graham cracker crust is the classic but you can use a baked pastry crust. For a real treat, consider a nut crust—either the Vanilla Pie Nut Crust recipe or the American Walnut Pie Crust recipe.


1 nine-inch deep dish pie shell, well-chilled
1 cup whipping cream
4 ounces cream cheese
1 14-ounce can of sweetened condensed milk, well-chilled
1 1/2 cups pureed, sweetened strawberries (strawberries in syrup or strawberries with sugar added


Make sure the ingredients and the pie shell are well-chilled.

1. Whip the cream until stiff peaks form. Set in the refrigerator to keep cold.
2. Whip the cream cheese. Beat in the condensed milk and strawberries.
3. Gently fold in the whipped cream. Pour the filling into the pie shell. If the filling ingredients have been kept cold and you work quickly, the shell should overfill to a slight mound. Immediately stick the pie in the freezer to set. Freeze for four hours or more. Serve frozen.

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