Strawberry Cream Pie

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Learn how to whip up this strawberry cream pie recipe. It is made with a pretzel crust, topped with a strawberry jello mix, and pudding with whipped cream—a perfect dessert for summer gatherings.

A delectable slice of pink strawberry cream pie on a white plate features a graham cracker crust, elegantly topped with whipped cream and a fresh strawberry slice. In the background, a bowl of strawberries adds to the charm.

This pie reminds me of a pretzel salad. You get the sweet and salty twist to a nostalgic dessert. Make sure to try out my candied strawberries, strawberry heaven on earth cake, or even this strawberry rhubarb bars.

Reasons You’ll Love This Recipe

Sweet and Salty – This is a sweet, salty dessert that is a fruity flavor. 
Creamy – This is a super sweet and creamy pie filling. An extra fluffy pie filling.
Party Approved – Great for parties, family events, holidays, etc.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

  • Pretzels: You will want to crush the pretzels into a fine crumble.
  • Granulated Sugar: This is going to sweeten up the pretzel crust.
  • Butter: This is the binder for the crust to help the crust stick together.
  • Strawberry Jello: You can use a box of strawberry jello to help add a rich and sweet strawberry flavor.
  • Water: Use filtered water to mix up with the strawberry jello.
  • Strawberry Extract: This is going to enhance the flavor to the pie.
  • Instant Pudding: Reach for a box of instant vanilla pudding. This will give you that creamy pie taste.
  • Whipped Cream: You will use whipped cream to fold into the pie for a super fluffy texture. Homemade whipped cream would be a nice addition to the top.
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Substitutions and Variations

  • Jello: You can use any flavor of jello, such as orange, watermelon, raspberry, or cherry.
  • Pudding: If you want to change up the flavor, consider using a cheesecake or white chocolate pudding. Just make sure it is an instant pudding package.
  • Topping for Pie: Top with fresh berries, mint leaves, etc.
  • Mix-Ins: To add more flavor to the pie filling, you can mix in chocolate chips, diced fruit, chopped nuts, etc.

NOTE: This recipe has not been tested with other substitutions or variations

A slice of pink strawberry cream pie graces a white plate, showcasing its rich graham cracker crust and a fresh sliced strawberry garnish. Beneath it lies a vibrant red fabric napkin, adding an extra touch of elegance.

How To Make Strawberry Cream Pie

Step-by-step images guide you through making a crust for a delightful strawberry cream pie. Step 1: Dry ingredients in a bowl. Step 2: Butter added. Step 3: Mixing with a spatula. Step 4: Pressed mixture in a pie dish, ready to be filled with creamy strawberry goodness.

Step 1 – Grease your pie pan and then crush your pretzels in a bowl to a fine crumb.

Step 2 – Add sugar to the pretzels and stir until you can’t see the sugar anymore.

Step 3 – Add the butter and mix until all of the pretzels are coated.

Step 4 – Press the crust into the pan and firmly into the pie plate. Do this for the bottom and edges of the pie plate.

Bake in the oven for 10 minutes, and then allow the crust to fully cool.

Four bowls with different pink mixtures reminiscent of strawberry cream pie delightfully catch the eye. A whisk lies nearby, ready for action. Each bowl, numbered 5 to 8, displays progressively thicker textures that promise a sweet culinary adventure.

Step 5 – Add the jello mixture and the boiling water to a stand mixer. Stir until the sugar is dissolved. Then add the cold water and stir again.

Next, place the jello in the fridge to chill for 15 minutes.

Step 6 – Add the extract and pudding and mix to combine.

Step 7 – Fold in the Cool Whip and place in the fridge as directed.

Step 8 – Once the pie is fully chilled, add the rest of the Cool Whip.

Side-by-side images showcasing the preparation of a Strawberry Cream Pie: Left image features the luscious pink filling mounded in the crumb crust, while the right image displays it evenly spread to perfection in the crust.

Step 9 & 10: Spoon mixture into the crust, cover, and refrigerate for 8 hours.

Tips For Making Pie

  • Allow time for the jello to set before you mix in the pudding mixture. Otherwise, the pie will not be set properly.
  • It is important to allow the pie to be set in the fridge for 8 hours before slicing and serving it.
  • You do not have to cook the pretzel crust, but it will make it hold shape and stay crunchier if you do that.
  • If you want a full-on no-bake pie, you can freeze the crust for 30 minutes to 1 hour instead of baking it.
A slice of strawberry cream pie with a crumb crust, topped with whipped cream and a strawberry slice, rests elegantly on a white plate with a red napkin.

How to Store and Freeze

You can refrigerate the pie for up to 4-5 days or freeze it for 2-3 weeks. Slice and serve straight from the fridge or freezer. If you freeze the pie, it will have a firmer texture.

A Strawberry Cream Pie with a pink creamy filling sits in a glass dish with a crumbly crust. A small bowl of strawberries is in the background.

Recipe FAQs

Can I use a different type of crust?

Yes, you can use a graham cracker crust or even an Oreo cookie crust in replace of it. Feel free also to buy a pre-made crust if you prefer.

Can I make the pie ahead of time?

I recommend making this pie a day before you plan to serve it. That way, it has enough time to fully set up before you serve it.

Can I substitute the whipped topping with homemade whipped cream?

If you prefer, you can use fresh whipped cream instead of whipped topping. Store-bought holds up longer as it is stabilized, whereas homemade deflates quicker. 

If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!

A slice of strawberry cream pie with a crumb crust, topped with whipped cream and a strawberry slice, rests elegantly on a white plate with a red napkin.

Strawberry Cream Pie

This sweet and salty strawberry cream pie recipe is made with a pretzel crust, topped with a strawberry jello filling with whipped cream incorporated to fluff it up—a perfect dessert for summer gatherings.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 394 kcal

Ingredients
  

Crust

  • 1 1/2 cups crushed pretzels about 4 3/4 cups of whole pretzels
  • 1/4 cup granulated sugar
  • 1/2 cup butter melted

Filling

  • 3 ounces box strawberry jell-o mix
  • 3/4 cup boiling water
  • 1/2 cup cold water
  • 1/4 teaspoon strawberry extract optional
  • 3/4 ounce box instant vanilla pudding
  • 8 ounces whipped topping thawed

Instructions

Crust

  • Preheat the oven to 350 degrees F. Grease a 9 inch deep dish pie dish.
  • In a medium bowl, add in the crushed pretzels and sugar. Stir until combined.
  • Add in the melted butter and stir until the butter coats all of the pretzels.
  • Pour the mixture into the prepared pie dish. Using your hand or a flat bottomed cup, firmly and evenly press the crust into the bottom and up the sides of the pie plate.
  • Place in the oven and bake for 10 minutes.
  • Remove from the oven and let cool completely. Turn off the oven.

Filling

  • In a large medium mixing bowl, add in the jello mix and boiling water. Stir until the sugar is completely dissolved.
  • Add in the cold water and stir until combined.
  • Place in the fridge to chill for 15 minutes. Don’t let it chill any longer because the jello will set up.
  • Once the mixture has chilled, add in the strawberry extract and the instant pudding mix. Whisk until the pudding mix is fully combined and smooth.
  • Add in half of the 8 ounces of thawed whipped topping and fold until combined. Cover and place in the fridge to chill for 20 minutes to thicken up.
  • Once chilled, add the remaining thawed whipped topping and fold until no white streaks are left.
  • Scoop the fluffy mixture into the pretzel crust and spread all the way to the sides using an angled spatula.
  • Cover and place in the fridge to chill for 8 hours.
  • Cut and serve.

Notes

Baking: It’s not necessary to bake the pretzel crust, but it does help keep everything somewhat together when slices are plated. You can instead freeze the crust for 30 minutes to 1 hour until chilled.
Frozen: You can serve this pie frozen for a firmer consistency instead of a cream pie consistency.

Nutrition

Calories: 394kcalCarbohydrates: 42gProtein: 2gFat: 24gSaturated Fat: 15gCholesterol: 71mgSodium: 235mgPotassium: 83mgSugar: 38gVitamin A: 790IUVitamin C: 18.7mgCalcium: 28mgIron: 0.2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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14 Comments

  1. Can I make this with graham crackers for the crust? If so does it need to be baked? (with sugar and butter)

    1. You can and no it doesn’t need to be baked. Refrigerate it until it’s firm.

5 from 1 vote (1 rating without comment)

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