Light and fluffy cream filling infused with the natural sweetness of fresh strawberries, nestled in a toasty graham cracker crust, and finished with homemade strawberry topping!
Costco has definitely been killing the dessert game lately. Every month they seem to unveil some new delectably stunning dessert that I just have to get my hands on. The only problem is these desserts are always Costco-sized, AKA, ginormous. So instead of polishing off a monstrous dessert all on my own (and regretting it later), I’ve resorted to making a copycat version of these inspirational sweets. A couple months back, I made my own version of Costco’s lemon custard pie, which was a smash hit.
And this week, I decided to replicate their Strawberry Cream Pie…
Why You’ll Love THIS Strawberry Cream Pie
Homemade Strawberry Topping: Made with fresh ripe strawberries, this topping is brimming with natural strawberry sweetness. Not only is it generously spooned on top of the pie, but it’s also incorporated into the filling to infuse it with that luscious strawberry flavor.
Fluffy Strawberry Filling: This filling is light, fluffy, and like biting into a cloud. It’s sweetened with just the right amount of fresh strawberries (thanks to the homemade topping), and it’s not overly sweet.
Crisp Graham Cracker Crust: The graham cracker crust pairs so well with the strawberry filling, and it’s kissed with a dash of cinnamon which adds a nice warmth to the pie.
Easy (Mostly) No-Bake Pie: Aside from the crust, this pie doesn’t require any baking. You could even skip baking the crust, and the pie will turn out just fine. Keep reading to see why I choose to bake my graham cracker crust.
Tips for Making The Best Strawberry Cream Pie
Bake the Crust: Baking the graham cracker crust not only ensures a sturdier, crispier base that won’t crumble when sliced, but it also adds extra flavor by toasting the grahams and caramelizing the sugar. The crust also retains its crunch and doesn’t become soggy.
Simmer the Strawberries: In order to get that lusciously thick strawberry topping, it’s important to cook down some of the natural juices released from the strawberries. This also helps to boost the natural sweetness of the strawberries by concentrating the flavor. Once the berries start to boil, reduce the heat to simmer for about 10 minutes until some of the juices have reduced.
Add a Dash of Cinnamon: Similar to how cinnamon enhances the flavor of graham cracker crusts, it also does wonders for berries. That’s why I like to add at least a dash (or two) of ground cinnamon. It really brings out the sweetness of the strawberries and rounds out the flavors so incredibly well.
Incorporate Strawberry Topping into the Filling: Rather than simply cutting up a bunch of fresh strawberries and tossing them into the filling, I decided to incorporate some of the fresh strawberry topping instead. Sliced raw strawberries have the tendency to release extra moisture after they’ve been sitting for a while, and I didn’t want those juices to leak into the filling. When you cook the strawberries into a topping, most of the juices are cooked off and you’re left with a thick and flavorful topping that won’t make your filling runny.
Finish with Strawberry Topping: Costco’s version has a layer of strawberry sauce on the bottom. However, I was afraid that this would result in a soggy crust since the moisture of the strawberries would most likely seep into the crust. I also think the pie looks so much prettier this way.
Allow to Sit Overnight: Allowing the pie to chill in the refrigerator overnight gives it ample time to fully set up, so that you get those nice clean slices. It also gives the flavors extra time to meld and develop, so it’s the perfect make-ahead dessert!
Strawberry Cream Pie
Ingredients
Graham Cracker Crust:
- 1 ⅓ cups crushed graham cracker crumbs (about 10 crackers)
- 3 Tablespoons brown sugar
- 5 Tablespoons butter, melted
- ½ teaspoon cinnamon
Strawberry Topping:
- 3 cups chopped fresh strawberries (about 15 ounces)
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- ⅛ teaspoon cinnamon
- Pinch of salt
- 1 Tablespoon lemon juice
Strawberry Cream Filling:
- 1 cup heavy cream
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup strawberry topping (from recipe)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- Pinch of salt
Whipped Cream:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Crust:
- Preheat oven to 350ºF. Combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and bake for 8-10 minutes. Remove from oven and allow to cool completely.
Make the Topping:
- In a medium saucepan, heat the strawberries over medium heat, stirring constantly, until they soften and their juices start to release. Mash them with a potato masher or fork until no large pieces remain. Cook for 10 minutes, allowing some of the juices to reduce.
- In a separate bowl, combine the sugar, cornstarch, cinnamon, and salt. Add mixture to the berries and continue cooking until it begins to thicken, about 1-2 minutes. Remove from heat, and stir in the lemon juice. Pour into a shallow bowl, and place in the refrigerator to cool completely.
Make the Filling:
- In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer.
- Replace whisk attachment with paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, beating until completely combined. Add the 1/3 cup strawberry topping, lemon juice, vanilla, and salt, beating on high until incorporated.
- Add about a third of the whipped cream, and mix until just combined. Remove bowl from mixer and fold in the rest of the whipped cream with a rubber spatula.
- Pour the filling into the crust and use an offset spatula or butterknife to create a smooth surface. Pour the rest of the strawberry topping evenly on top. Chill in the refrigerator for at least 8 hours or overnight.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla, and continue beating until stiff peak form. Transfer whipped cream to a pastry bag fitted with a large star tip, and pipe it along the border of the pie. Slice, serve, and enjoy!