The easiest homemade strawberry pie with a graham cracker crust, and dolloped with cream cheese whipped cream! Perfect summer dessert!
Easy Strawberry Pie
Our House Favorite Strawberry Pie!
A text I got from my neighbor last week:
I asked my husband and kids to vote on several desserts that I’ve been making lately – “which one of these should be the July Family Dessert Night recipe?”
This strawberry pie was the unanimous winner.
Everyone in our house LOVES this pie.
It’s basically a bountiful platter of fresh strawberries, cold and juicy and sweet, held together inside a salty-sweet graham cracker pie crust, and dolloped with a cream cheese whipped cream. My mom and my grandma have been making this pie for years, so it’s my turn to get in on it!
I’m one of those people who thinks a homemade graham cracker crust is one of the best tasting things on the whole planet Earth (like, the BEST thing), so that’s what I use for mine! If you find yourself really wanting a regular pie crust – make it exactly the same, using a fully baked pie shell!
A noteworthy thing I love about this pie: it’s the PERFECT hands-on recipe for kids to help with. I set up an assembly line for my girls and put them to work on the berries, and then had them help me whisk and pour in the filling. A+ for kid participation on this one!
Happy summer-ing! Wishing you a really joyful moment of walking this cold, juicy, towering pie out to the table for your people. Best feeling ever!
P.S. More of my favorite summer desserts are here!
Easy Strawberry Pie
- Total Time: 6 hours 5 minutes
- Yield: 8 large slices 1x
Description
The easiest homemade strawberry pie with a graham cracker crust and dolloped with a cream cheese whipped cream! Perfect summer dessert!
Ingredients
Units
Scale
Crust:
- 12 full sheets graham crackers, crushed (1 1/2 cups of crumbs)
- 5 tablespoons sugar
- 7 tablespoons salted butter, melted
- 1/2 cup sugar (use 3/4 cup if your berries are less sweet)
- 2 tablespoons cornstarch
- 1 1/2 cups cold water
- 3 ounces dry strawberry Jell-O powder (half a box, or 5-6 tablespoons)
- 4–5 cups fresh strawberries
- 3/4 cup heavy cream
- 4 ounce cream cheese, softened
- 1/4 cup maple syrup
Instructions
- Graham Cracker Crust: Preheat the oven to 350 degrees. Mix crust ingredients and press into a 9-inch pie plate. Bake at 350 for 10 minutes.
- Prep Strawberries: Wash the strawberries well and blot them dry with a paper towel. Cut off the tops. If they are large, cut them all in half. If they are small, you can leave them as-is or just cut some of them in half.
- Make Jell-O: In a small saucepan, whisk the sugar, cornstarch, and cold water. Cook over medium-low heat, stirring continuously, until it begins to thicken. Once it starts bubbling, cook it for another two minutes. Add Jell-O and stir till dissolved. Remove from heat and let it cool slightly.
- Assemble Pie: Arrange half of the berries in your prepared pie crust. Pour some of the cornstarch mixture over the berries and jiggle it around a bit to make sure the mixture goes in and around all the berries. Repeat with the remaining berries on top, and cover with just enough of the cornstarch mixture to coat the berries and hold them in (you’ll have a bit of cornstarch mixture left over). Press the berries in so they are real cozy with each other, and brush the top with the cornstarch mixture to make the top glossy.
- Refrigerate Pie: Refrigerate for 4-6 hours. (I refrigerate uncovered until it’s mostly set, then cover with plastic. This is best served within 24 hours, because the strawberries will start to soften and release juices.)
- Cream Cheese Whipped Cream: Using a hand mixer, beat the heavy cream until soft peaks form. In a separate bowl, beat the softened cream cheese until smooth. Slowly beat in the maple syrup with the cream cheese until it is loose and creamy. Fold the cream cheese mixture into the whipped cream.
- Serve: Serve the pie slices cold, with a dollop of the whipped cream cheese on top!
- Prep Time: 6 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: strawberry pie, easy pie recipe, summer pie, summer dessert
My Favorite Strawberry Recipes
June 30, 2026
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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This recipe is almost exactly the same as the pie that my mom made every year for us growing up. We always looked forward to strawberry season because we knew this pie was in our future. I also got my coworkers hooked on it and would make them each one every year!
I’m excited to try this for 4th of July! How do you recommend softening the cream cheese? Do you just set it out at room temp for a bit? Thanks!!
Yep, just set out about an hour before using!
Fastest way is to leave the foil wrapping on and put it in a glass of hot water. The foil is waterproof and it’s really fast.
Lindsay,
This pie looks like summer dessert perfection. Especially this time of year when the strawberries are the sweetest and juiciest. I’ve been on a strawberry baking kick. . Recently strawberry muffins and strawberry blueberry crisp.
Now I know what I will be baking next. Yes, using the oven during an insane heatwave here in NY.
I’ll purchase ingredients tomorrow and I can’t wait to bake and share this cake with my family.
Amazzzzzzzzing. My husband who doesn’t even like fruity desserts even thought it was a hit. Will definitely be making again!
That’s a win!
Made this using GF Graham cracker crumbs and it turned out great! Nice and light and really good way to showcase fresh strawberries 🍓! Looks stunning too!
Yay, so glad it was enjoyed!
I crush some of the strawberries and use them as a base for a glaze.
9 in baked pastry shell
1 ½ quarts strawberries, washed and hulled ( or more!)
1 cup sugar
3 T cornstarch
½ cup water
1 T lemon juice
whipped cream
Crush enough strawberries to make 1 cup. Combine sugar and cornstarch in saucepan. Add crushed strawberries and water; cook, stirring constantly, until thick.
Blend in lemon juice. Cover. Cool to lukewarm. Place 3 cups whole or sliced strawberries in baked pastry shell or tart shells. Pour glaze over berries. Chill. Serve with whipped cream.
I prefer whipped cream to whipped cream cheese.
This recipe comes from a cookbook first published in 1963 – The Pillsbury Family Cookbook. I use it often for some of my favourite home cooked items.
I also had a very similar pie recipe my family made when I was growing up. While I love the original strawberry version, I’ve also made a delicious version with fresh peaches and the peach Jello flavor instead.
Any suggestions for replacing the Jello?
Are you asking bc you’re vegetarian or vegan? If so, I was able to find a brand of vegan strawberry Jell-o made by Geffen on Amazon and I ordered that for making this pie tomorrow!
Wow – this is another winner! I used the last of my local berries to make this pie in lieu of a birthday cake and it was a smash hit. It’s sort of nostalgic as I remember my Mom making fresh strawberry pie during berry season many years ago. Homemade graham crust was perfect – and really quick/easy if you use a food processor for the crumbs. The cream cheese maple syrup combo in the whipped cream added dimensions that took this dessert over the top. I don’t think I will ever make regular whipped cream again. I’m just sad I didn’t make this earlier in the strawberry season!! Thanks for sharing another great recipe.
This is chilling in the fridge – excited to see how it turns out! This is the first recipe of yours I’ve tried so maybe this is your usual style but I felt pretty on my own here. I’m pretty experienced in the kitchen but I’m used to some various stage photos or a video to turn to when instructions are sparse… Graham cracker crust & jello aren’t common knowledge.
So yummy! I did a 10” store bought graham cracker crust and added blueberries to make it red, white, and blue for the 4th. It was delicious! Thanks for another fun summer dessert!
Absolutely amazing. I made 2 for 2 different 4th of July gatherings this year and it was a total hit. That graham cracker crust…I could just bake and eat it all on its own. Same with the cream cheese. I baked the crust in my Ninja countertop oven to keep from heating up my kitchen and it turned out perfect. So beautiful when fully assembled, especially in a pretty pie dish. Next time I may double the whipped cream cheese, and experiment with adding a layer of dark chocolate between the crust and strawberries. It is perfect as-is though. I’ll definitely make this for many summers to come!
Love your notes!
I’ve fallen in love with this strawberry pie! Made it last night. We already Tex 3/4 of it and I know we’ll be gone tomorrow. I’ll be away for a few days coming back Wednesday. The first thing I’m making when I arrive home is another strawberry pie. This is Amazing. Thank you!
This was exactly what I hope for in a summery dessert–fruit forward, not too sweet, and with a little bit of crunch from the graham cracker crust. Delightful!
Yay, thanks for making the recipe!
This was exactly what I was craving. Easy and since it’s almost all fruit, I will not feel guilty after eating a half a pie by the end of the day. I just poured the cornstarch mixture over my hulled berries before putting them in the pie shell, so I didn’t have to brush more on top, they were all coated nicely. And I didn’t have maple syrup so subbed in honey and I liked it so much I’ll probably keep it that way.
So glad you enjoyed it!
Came together very easily. Flavors were very good, but it didn’t slice the easiest and prettiest. Still very delicious. I’m sure it’s something I did wrong on my end!
I will always make a strawberry pie with a graham cracker crust and cream cheese whipped cream now; YUM!
Everyone loved it. I only had unsalted butter so I added maybe 1/2 tsp of table salt to the crust and it was on the perfectly salty side (I love pretzel crust too for this reason).
I wasn’t paying attention and added all ingredients to the pot instead of holding back the jello (which btw they sell 3 oz boxes so you don’t have to use half of a larger box) – AI said to just turn it off as soon as it boils so it doesn’t weaken the gelatin. If you did that too, never fear; it still set just fine.