No-Bake Strawberry Cream Pie
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This strawberry-lemon ice cream pie with a delicious berry topping looks so luxurious it could easily replace a holiday cake on a hot day. Guests will be thrilled to finish off their dinner with this delicious twist. The pie's base is a deliciously crumbly crust made from crushed graham crackers, sugar, and butter. Topped with delicious strawberry-lemon ice cream, made with all-natural ingredients and cream cheese frosting, condensed milk, and cream cheese. The filling is a strained sauce made from strawberries and raspberries with lemon juice and zest. Serve the pie after it's set, topped with fresh strawberries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 12 graham cracker sheets
- 2 tablespoons of sugar
- 5 tbsp (75 g) butter, melted
Filling
- 1 cup chopped strawberries
- 0.5 cup raspberries
- 1/4 cup sugar
- 1 tbsp. water
- 110 g of cream cheese, room temperature
- 3/4 cup sweetened condensed milk
- 1 tbsp finely grated lemon zest + 1/3 cup freshly squeezed lemon juice (from 2-3 lemons)
- 1 cup cold heavy cream
Topping
- 3 tablespoons strawberry jelly
- 1 cup strawberries, halved
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch fluted pie pan. Place on a baking sheet and bake until golden brown and set, 12 to 14 minutes. Let cool completely in the pan.
- Meanwhile, prepare the filling.In a small saucepan, combine the strawberries, raspberries, sugar, and water and bring to a boil over medium heat. Reduce heat and simmer until the liquid is syrupy and the fruit is very soft, 4-5 minutes. Strain through a fine-mesh sieve, pressing lightly with a silicone spatula; discard any remaining liquid. Let the syrup cool.
- If the cream cheese is a little hard, soften it in the microwave, heating in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 30 seconds. Add the condensed milk and beat again until smooth. Add the berry syrup, lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean whisks until medium peaks form. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until smooth. Pour the filling into the crust and spread it evenly with the back of a spoon. Cover with plastic wrap and freeze until the cake is set, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften it slightly. Microwave the jelly in a microwave-safe bowl until runny, 20-30 seconds, then whisk until smooth. Add the strawberries and gently stir. Let sit for 10-15 minutes. Remove the pie from the pan and transfer it to a serving platter. Top with the strawberry topping.
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