Strawberry Cream Pie
Spring and Summer bring an abundance of sunshine and fresh fruit, especially juicy sweet strawberries which are the superstar of this fabulously simple no-bake Strawberry Cream Pie! This pie is easy to make, fluffy, yet creamy and packed with sweet deliciousness! You will definitely please any crowd with this amazing oldie but goodie! Enjoy!
Prep Time: 240 mins
Cook Time: 4 mins
Total Time: 244 mins
Ingredients
    Crust
  • 35 golden oreos (430g baker's measure)
  • 5 tbsp butter (70g baker's measure)
    • Strawberry Cream Filling
  • 8 oz cream cheese, softened (227g baker's measure)
  • 1 cup fresh strawberries, sliced (170g baker's measure)
  • 1/4 cup sugar (50g baker's measure)
  • 1/2 tsp vanilla extract (2g baker's measure)
  • 1 dash nutmeg
  • 2 cup whole milk (490g baker's measure)
  • 3 tbsp cornstarch (24g baker's measure)
  • 1 pinch salt
    • Whipped Topping
  • 2 cup heavy whipping cream (240g baker's measure)
  • 1/2 cup powdered sugar (60g baker's measure)
Instructions
    Crust
  1. Place golden oreos in a large food processor or blender. Pulse into fine crumbs. (If you don't have one, you can place cookie in a large ziplock bag and use a rolling pin to crush them into crumbs.)
  2. Pour crumbs into a bowl and add melted butter. Pour into a 9 inch pie pan.
  3. Use your fingers or back of spatula to press crumb mixture on the bottom and sides of the pan. Try to make the crust as even and smooth as possible. Refrigerate until ready to fill.
    4. Whipped Cream Topping
  4. In a clean chilled bowl, add heavy cream and powdered sugar and whip until firm peaks form. Set aside in the refrigerator.
    5. Strawberry Cream Filling
  5. Wash food processor or blender and add strawberries, milk, sugar, cornstarch and a pinch of salt. Puree until very smooth.
  6. Pour mixture into a small sauce pan. Heat over medium heat, simmer for 3-4 minutes until it thickens to a pudding consistency.
  7. Pour pudding back into processor and add cream cheese and vanilla. Puree until smooth. Place mixture in refrigerator for 15 mins to bring temperature down.
  8. Once filling has cooled, scoop HALF of the whipped cream topping into the filling and gently fold it in with a spatula. Mix until combined.
  9. Pour mixture on to the chilled pie crust and spread filling to the sides of the crust.
  10. Now it's time for you to get fancy! You can pipe the remaining whipped cream topping or spread it evenly over the top of your pie and garnish with fresh strawberries.
  11. Refrigerate overnight before serving.