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Fresh Strawberry Cream Pie

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Fresh Strawberry Cream Pie features a tender, prebaked crust filled with smooth vanilla cream and topped with juicy fresh strawberries—a refreshing and elegant dessert ideal for warm-weather events.

Ingredients

Units Scale
  • 1 9-inch pie crust (homemade or store-bought)
  • 2 cups whole milk or half-and-half
  • 1/2 cup heavy cream (optional, for added richness)
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract or seeds from 1 vanilla bean
  • 1 pint fresh strawberries, hulled and halved or sliced
  • Powdered sugar, for garnish

Instructions

  1. Preheat oven to 375 °F (190 °C). Line a 9-inch pie pan with crust, line with parchment, and fill with pie weights. Blind-bake for 15 minutes.
  2. Remove weights and parchment, bake for an additional 5 minutes until golden. Let crust cool completely.
  3. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk (and cream if using).
  4. Cook over medium heat, stirring constantly until thickened and just beginning to boil.
  5. In a bowl, whisk egg yolks. Slowly add some hot cream mixture to the yolks while whisking (tempering). Return to saucepan.
  6. Cook 1 more minute, remove from heat, and stir in vanilla. Let cool slightly.
  7. Cover surface of cream with plastic wrap and chill until fully cooled.
  8. Pour cooled cream into the baked crust and smooth the top.
  9. Top with halved or sliced fresh strawberries, arranged evenly.
  10. Refrigerate for at least 2 hours to set. Dust with powdered sugar before serving, if desired.

Notes

  • Use a butter-based flaky crust for best texture and flavor.
  • Cover cream with plastic wrap directly on the surface to prevent skin formation.
  • For extra elegance, brush strawberries with a jam glaze or add a drizzle of chocolate.
  • Refrigerate pie for up to 3 days; freezing not recommended.
  • Best served chilled but can rest at room temp for 10 minutes before serving.

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