This simple, no-bake strawberry pie recipe uses store-bought pie crust and has a cream cheese layer underneath homemade fresh strawberry filling (but you can use store-bought filling if you want!). This pie is served chilled, making it a perfect spring or summertime dessert.
Some of you may relate to this: I’m more of a cook than a baker. That means I need my dessert recipes to be simple and pack a delicious punch. My classic lemon bars, Aunt Debbie’s blackberry cobbler, and coconut banana cake all fit this bill! And so does this strawberry pie, especially on the easy to prepare front.
You can choose how homemade you want this recipe to be. You can use store-bought pie crust and strawberry pie filling, even store-bought cream cheese frosting! I opt to go down the middle: store-bought crust, fresh strawberry filling and cream cheese mixture. You do you!
Perhaps the best part? No baking required! (Other than a quick par-bake of your pie crust.)
How to Make Strawberry Pie
You’ll want to get a deep dish frozen pie crust and prebake it according to package instructions. I like the deep dish so there’s plenty of room for delicious filling! Yes, you could make your own pie crust… but why? Make your own if that’s what makes you happy. Taking the easy way out makes me happy.
To make the base cream cheese layer, you essentially make a thick cream cheese frosting. All you need for the cream cheese layer is:
- Cream cheese
- Milk (any dairy or non dairy milk is fine, just something creamy to thin it out)
- Powdered sugar
And you whip it up until it’s a light but thick cream cheese dream.
Now on to the strawberry layer. Hull and slice the strawberries, then add about half to a saucepan over low heat and mash them. Add the sugar and a cornstarch slurry. A cornstarch slurry is cornstarch mixed with cold water. Once the cornstarch is smoothed out and starting to thicken, remove the mixture from heat. Add the remaining uncooked sliced strawberries and toss until they’re well coated.
To assemble everything, spread the cream cheese out in the pre-baked and cooled pie crust, then pour the strawberry mixture on top! It’s that easy. Let it set up in the fridge for a few hours and you’re good to go!
More Strawberry Recipes
Looking for more strawberry dessert ideas? I’ve got ’em!
Common Questions
Good news: this strawberry pie freezes beautifully. Just let it thaw in your fridge for about 24 hours before serving. But the good news is: it’s best served cold!
Of course! I like the texture of this homemade strawberry pie filling, but if you’d prefer to use canned/store bought, go for it.
The only ingredient with gluten in this recipe is the store-bought pie crust, so if you can find a gluten free one, yes! Double check your cornstarch: it should only contain corn, but some manufacturers add fillers that could contain gluten.
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Easy Strawberry Pie with Cream Cheese Filling (No Bake)
Ingredients
- 1 deep dish frozen pie crust
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 2 tbsp milk, any milk, can be dairy free
- 2 lb fresh strawberries, hulled and chopped into quarters
- 1 cup sugar
- 1/2 cup cold water
- 3 tbsp cornstarch
Instructions
- Bake pie crust according to package directions and set aside to cool.
- Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. It should be light and airy. Taste and add more powdered sugar if desired to achieve a thicker texture.
- Add 1 cup of the prepared strawberries to a medium-sized saucepan and mash. Add the sugar and cook until sugar begins to dissolve.
- In a separate bowl, combine water and cornstarch. Add the cornstarch mixture to the sugar/strawberry mixture and cook over medium heat for about ten minutes, or until the mixture thickens and becomes translucent. Remove from heat and add the remaining strawberries, mixing to coat them.
- Spread the cream cheese mixture in the bottom of the cooled pie crust. Top with the strawberry mixture and spread evenly.
- Let sit in fridge for 2-3 hours, or until cool and set. Slice and serve.
Excellent recipe. I was looking for an easy strawberry pie recipe and after searching dozens of versions, I found yours. It was PERFECT! I made homemade whipped cream to serve on top. My boyfriend said it was as good as his grandmother’s recipe..:) THANK YOU for sharing.
Oh yay! I’m so glad to hear that!
I don’t think this glaze needed 3 Tbsp cornstarch. Took forever to get it clear. Never really did.
Thank you for the recipe it’s just what I’ve been looking for I’ll give it the top 5 rating😋 I’m from Hurley Mississippi ❤️
Hi I am just wondering if I use canned pie filling, how much would I use, and are there any other changes I will need to make?
Thanks so much!
Ellen S.
I’m not sure about the exact quantity, but you wouldn’t need to make any other changes! I think a 21 oz can would do the trick.
I just made this- it looks amazing !
I folded I a few blueberries to the strawberry mixture and added a smidge of vanilla to the cream cheese. Can’t wait to have it later tonight.
Great recipe
Thanks, just wanted something quick and easy to surprise family with when they got home. Everyone was surprised and loved it. Thanks