Creamy Strawberry Pie

This picnic-perfect pie is bursting with strawberries. Mix it up by replacing up to 2 cups of the sliced strawberries with whole fresh blueberries or raspberries, too.

Creamy Strawberry Pie
Servings: 8 Prep 15 mins Chill 4 hrs Bake 350°F 14 mins Cook 2 mins


  • 6 ounces Nilla wafer cookies
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup plus 2 tablespoons sugar
  • 1/2 cup cran-raspberry juice
  • 2 quarts strawberries (8 cups), hulled and thinly sliced
  • 1/4 cup cornstarch
  • 1/2 cup heavy cream

Make It


1. Heat oven to 350 degrees F. Combine Nilla wafers and sugar in a food processor. Pulse until fine crumbs are formed. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Press crumbs into bottom and up side of a 9-inch pie plate. Bake crust at 350 degrees F for 14 minutes or until crust is lightly browned. Place on wire rack and cool completely.


2. In medium-size saucepan, combine 2/3 cup of the sugar, juice, 2 cups strawberries and cornstarch. Gently mash berries with a potato masher. Bring to a boil over medium-high heat and cook 2 minutes or until clear and thickened. Remove from heat and let cool slightly. Stir in remaining strawberries, reserving several for garnish. Pour into cooled crust and refrigerate at least 4 hours.

3. In large bowl, beat together heavy cream and 2 tablespoons sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 293, Fat, total (g): 13, chol. (mg): 34, sat. fat (g): 7, carb. (g): 45, fiber (g): 3, pro. (g): 2, sodium (mg): 81, Percent Daily Values are based on a 2,000 calorie diet.