5-Ingredient Strawberry Cream Pie

Alright, friends, picture this: a warm summer afternoon with the scent of fresh strawberries wafting through the air and something sweet and creamy waiting to be devoured. This 5-Ingredient Strawberry Cream Pie is exactly the kind of simple but stunning dessert that takes me right back to family picnics, where the pie was always the star of the show. The crust is crisp and buttery, the filling is silky smooth with just enough sweet tang, and those vibrant red strawberries on top? Pure joy. If you’ve got a moment and a handful of ingredients, I promise this pie will bring those “ahh” moments straight to your kitchen.

Quick Facts

• Yield: Serves 8
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (including chilling)

Ingredients

For the Main Dish:

• 1 9-inch graham cracker crust (store-bought or homemade)
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, hulled and sliced

How I Make It

Step 1:

Start by beating the softened cream cheese with the powdered sugar until it’s smooth and creamy. This combo gives you that dreamy, slightly tangy base that’ll balance the sweetness of the pie. Make sure your cream cheese is *really* soft—if it’s too cold, lumps are going to wreck the texture.

Step 2:

In a separate bowl, whip the heavy cream until it forms soft peaks. This means when you lift your whisk, the cream holds a gentle, droopy peak instead of stiff spikes. Be careful not to overwhip, or you’ll end up with butter—been there, done that!

Step 3:

Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold carefully to keep it light and airy—that’s the secret to a luscious, fluffy filling.

Step 4:

Pour the mixture into your graham cracker crust and spread it evenly. You want the filling to reach all the way to the edges so every bite has that perfect creamy-to-crust ratio.

Step 5:

Arrange the sliced strawberries on top in a single layer. I like to fan them out in a circular pattern for a pretty presentation, but a simple scatter works just as well.

Step 6:

Pop the pie in the fridge for at least 30 minutes to let it set and chill. This step is key—it helps the filling firm up so your slices hold their shape beautifully. When ready, slice and serve chilled for the best texture and flavor.

Variations & Tips

• Add a splash of vanilla extract to the cream cheese mixture for extra depth.
• Substitute fresh raspberries or blueberries for the strawberries for a different berry twist.
• Use crushed pretzels or gingersnap cookies for the crust to add a fun, salty crunch.
• For a lighter version, swap half of the heavy cream with Greek yogurt.
• If you want a little tang, fold in a tablespoon of lemon zest into the filling.

How I Like to Serve It

This pie is perfect for warm spring or summer days when berries are in season and the last thing you want is a fuss. Bring it to a backyard BBQ, a casual dinner party, or serve it up for a sweet ending after a weeknight meal. A scoop of vanilla ice cream on the side is a total game-changer for those who want an indulgent touch.

Notes

• Store leftover pie in the fridge, tightly covered, for up to 3 days—fresh berries can get soft, so eat soon!
• If crust gets soggy, try brushing it with a thin layer of melted butter and chilling before adding filling next time.

Closing: This strawberry cream pie is such a straightforward, no-fuss recipe that always feels like a special treat—because sometimes simple really is the best way to impress.