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Strawberry Shortcake Pie

An ice cream truck favorite transformed into one incredibly creamy pie!
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Refrigeration Time 6 hours
Total Time 7 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Crust:

  • 1 ½ cup Nilla wafer crumbs
  • ⅓ cup granulated sugar
  • 5 Tablespoons butter melted

Vanilla and Strawberry Filling:

  • 1 cup heavy cream
  • 1 ½ cup powdered sugar divided
  • 1 teaspoon vanilla
  • 12 ounces cream cheese softened
  • 1 (3 oz) box strawberry gelatin mix, dry
  • ⅓ cup boiling water

Crumb Topping:

  • 1 (3 oz) package vanilla instant pudding mix, dry
  • 1 (3 oz) package strawberry gelatin mix, dry
  • ½ cup softened butter divided
  • 1 cup all-purpose flour divided

Instructions
 

Make the Crust:

  • Using a fork, toss the wafer crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate and refrigerate while you make the fillings.

Make the Fillings:

  • In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until soft peaks form. Add a 1/2 cup powdered sugar and the vanilla and continue beating until stiff peaks form. Transfer whipped cream to another bowl.
  • Return bowl to mixer and replace whisk attachment with paddle attachment. Beat the cream cheese and remaining 1 cup of powdered sugar together until smooth and creamy. Pour half of the cream cheese mixture into a separate bowl; set aside.
  • Add half of the whipped cream to the cream cheese mixture that's still in the mixing bowl, beating until combined. Pour mixture into the crust, smoothing out into an even layer.
  • Add the reserved cream cheese mixture back into the mixing bowl. Combine the strawberry gelatin mix and boiling water, stirring until completely dissolved. Pour gelatin mixture into the cream cheese mixture, beating until smooth and combined. Make sure to scrape down the sides of the bowl between mixings so that the gelatin mixture doesn't solidify along the walls of the bowl.
  • Remove bowl from mixer and fold in the rest of the whipped cream. Pour strawberry filling on top of the vanilla cream filling, smoothing out with a spatula. Refrigerate for at least 6 hours, or overnight.

Make the Crumb Topping:

  • Preheat the oven to 350ºF, and line a cookie sheet with parchment paper.
  • In a small bowl combine the pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Use a fork to mix ingredients together until a crumble forms. In another small bowl, combine the gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Use a fork to mix ingredients together until a crumble forms.
  • Spread both the vanilla and strawberry crumble onto the cookie sheet. Bake for 10 minutes, removing the crumb topping halfway through the baking time to stir, and then returning it to the oven to finish baking. Allow to cool completely.

Assemble the Pie:

  • Sprinkle the crumb topping evenly over the pie.* Pipe dollops of freshly-whipped cream around the border of the pie. Slice into pieces, serve, and enjoy!

Notes

*You'll likely have a lot of crumble leftover, so feel free to cut the crumb topping recipe in half. Leftover crumb topping is great on ice cream, cake, yogurt, etc. To cut crumb topping recipe in half, combine 3.5 Tablespoons vanilla pudding mix, 2 Tablespoons butter, and 1/4 cup flour for vanilla crumble. For strawberry crumble, combine 2.5 Tablespoons strawberry gelatin mix, 2 Tablespoons butter, and 1/4 cup flour.