Strawberry Cream Pie
Prep time
Cook time
Total time
If you love banana cream pie, then you'll love this delicious summer Strawberry Cream Pie! It's loaded with a homemade strawberry custard, fresh strawberries and piled high with whipped cream, all in a flaky crust.
Serves: 8 to 10 servings
  • 1¾ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • pinch of kosher salt
  • 6 tablespoons unsalted butter, cold and diced
  • 4 tablespoons vegetable shortening
  • 5 to 6 tablespoons ice water
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup strawberry preserves
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 cups sliced fresh strawberries
  • 1½ cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup crushed butter crackers (optional)
  1. To make the pie crust, In a large bowl combine the flour, sugar and salt. Add the cold diced butter and rub with your fingers (or a pastry blender) until coarse crumbs form. Add the vegetable shortening and rub with your fingers (or pastry blender) as well, until the mixture resembles coarse crumbs the size of peas. Add the ice water, 1 tablespoon at a time, mixing until the dough comes together. It should be slightly sticky. Form it into a ball and wrap tightly with plastic wrap, shaping it into a disc. Chill in the fridge for at least 1 hour or overnight. (Can be frozen and saved for later!)
  2. Preheat oven to 350 degrees F.
  3. On a lightly floured work surface, roll out the pie dough into a large circle about ¼ inch thick. Carefully transfer to a 9-inch pie dish and cut or fold the excess, tucking it under itself. Crimp with your fingers or a fork. Place a sheet of parchment paper on top and fill with dried beans or pie weights, and bake for about 10 minutes. Carefully remove the parchment and beans and bake for another 5 minutes until golden brown. Remove from oven and let cool completely.
  4. In the bowl of a stand mixer, combine the cream cheese, condensed milk, preserves, and vanilla extract. Mix with the paddle attachment on high, until well combined and lump free, about 3 to 5 minutes. Transfer to a large bowl, and set aside. Pour the heavy cream into the bowl (don't worry about cleaning it) and beat on high, with the whisk attachment, until soft peaks form. Add the whipped cream to the strawberry mixture, a spoonful at a time and fold until evenly combined. Keep adding and folding the cream until all has been incorporated.
  5. To assemble the pie, pour a few spoonfuls of the cream filling into the pie, in an even layer. Scatter the sliced strawberries evenly on top. Cover with the remaining cream filling, and smooth out with a rubber spatula. Cover with plastic wrap and chill in fridge for at least 3 hours or overnight.
  6. To make the topping, place the heavy cream in a large mixing bowl and whisk on high until soft peaks form. Add the powdered sugar and vanilla and stir until fluffy. You can transfer the whipped cream to a piping bag and pipe the cream on top of the chilled pie, or you can just spoon it on top for a more rustic look. Garnish with the crushed butter crackers on top and a fresh strawberry. Cut and serve immediately. Pie is best enjoyed the day you assemble it completely, but will keep in fridge for up to 2 days.
Recipe by The Candid Appetite at