Easy Fresh Strawberry Pie Recipe with Creamy Whipped Cream Topping Perfect for Summer
A quick and easy fresh strawberry pie topped with light, airy whipped cream, perfect for summer gatherings and nostalgic comfort.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 2 hours 32 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pre-made 9-inch pie crust
- 4 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the Pie Crust: Place pre-made crust in a 9-inch pie dish and prick the bottom with a fork. Pre-bake at 375°F for 10 minutes until lightly golden.
- Make the Strawberry Filling: In a medium bowl, combine sugar, cornstarch, and salt. Add strawberries and toss gently. Stir in lemon juice and vanilla extract.
- Cook the Filling: Transfer mixture to a saucepan over medium heat. Cook, stirring frequently, until thickened and glossy, about 5-7 minutes. Remove from heat and cool completely (at least 30 minutes).
- Fill the Pie Crust: Pour cooled filling into pre-baked crust and spread evenly. Refrigerate for at least 2 hours to set.
- Prepare the Whipped Cream Topping: Chill a medium bowl and beaters for 15 minutes. Beat cold heavy cream on medium-high speed until it starts to thicken. Gradually add powdered sugar and continue whipping until soft peaks form.
- Top and Serve: Dollop or pipe whipped cream over chilled pie. Garnish with mint leaves if desired. Serve immediately or keep chilled.
Notes
Chill the mixing bowl before whipping cream for better results. Cool the filling completely before adding to crust to avoid sogginess. If filling is too runny, add more cornstarch or cook longer. Stop whipping cream at soft peaks to avoid graininess. Use frozen strawberries thawed and drained if fresh are unavailable. For dairy-free, substitute coconut cream; for gluten-free, use almond or oat-based crust.
Nutrition
- Serving Size: 1 slice (1/8th of pi
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
Keywords: strawberry pie, fresh strawberry pie, whipped cream topping, summer dessert, easy pie recipe, berry pie, no-bake pie topping