Easy No Bake Frozen Strawberry Pie A Summer Delight

Dive into summer indulgence with this easy, no-bake frozen strawberry pie. With a fresh, juicy strawberry and cream mixture atop a fuss-free graham cracker crust, it’s the perfect dessert for a hot summer day. Elevate any gathering with this great make-ahead dessert that promises to leave taste buds tingling and guests asking for more.

I have always loved strawberry season because I grew up berry picking and eating them right off the plant. Nothing quite beats a fresh strawberry popped into your mouth that’s been warmed in the sun. This year I am focusing on no bake treats for summer and this delicious dessert with a few simple ingredients is ideal to use up a bunch of those red springtime jewels. 

Here in Northern Ontario, the red berries come into season in mid-late June, and people scramble to pack the pick-your-own fields locally to gather the best of the best. Ripe, juicy, and full of a summertime flavor that everyone loves, strawberries make this easy pie a truly delightful treat. 

If you love strawberries, be sure to see our springtime strawberry rhubarb ice cream. Tangy and sweet, it’s another great summer flavor sensation.

Why You Will Love This Recipe

The Color. The vibrance of the pink pie topped with red berries can’t be outdone. It’s sure to get plenty of attention at your next BBQ event. 

The Flavor. Packed with fresh berries and mixed with cream, the frozen pie filling is a delightful strawberry mixture. Make this pie any time of the year to enjoy the flavors of summer. 

It’s Simplicity. Nothing is easier than a no bake dessert with just a few ingredients. This no bake pie comes together in a few minutes and tastes sensational!

Let’s Start This Easy Strawberry Pie Recipe

​The first thing to do is make your no-bake crust. If you’re not familiar with how to make a graham cracker crust, I promise you it’s ultra simple. Simply measure the graham cracker crumbs into a small mixing bowl and melt the butter. Add the melted butter to the cracker crumbs and mix until all the crumbs are moistened. That’s it. Some recipes may ask for added sugar, but I find the graham crackers are sweet enough on their own that no extra sugar is needed.

In your pie pan, you are going to dump the graham cracker butter mix and, using a fork or the back of a spoon, spread them over the bottom of the pan. Working with the same tool, pile some crumb mixture up the sides of the dish and press down to pack them tight. If you find that this mixture isn’t packing well, keep in mind that it’s going to be frozen. And what happens to melted butter when it freezes? It hardens. So these crumbs will stick together, I promise! Press them into the bottom of your pie as you go. The more you can spread them out evenly, the better. You don’t want large mounds of crumb mixture in your pie. 

Next, we can work on the strawberry mixture for the pie. This is a simple blend of fresh fruit, sugar, pasteurized egg white, and heavy cream. I sliced my berries and then mixed them with the sugar and egg whites using my hand mixer. You can easily break them down further with this method. You can alternatively macerate the berries with a potato masher to mash the strawberries first. Or use your food processor to chop them up. Be sure to leave some slightly coarse pieces so the pie has bits of red contrasting with the pink filling. 

Start by adding the sliced fresh strawberries to a medium bowl with the sugar and pasteurized egg whites. Set the mixer to low using this method to avoid have berry flying out of the bowl. Using the mixer use an up and down motion so that the hand mixer blades can chop at the berries. 

​Once you’ve broken the berries down into the sugar-egg mixture, you can add the heavy cream. This is a whipping cream of 35%. You don’t need to whip it; simply pour the cream in and continue to beat it with your hand mixer for four more minutes to make it nice and airy. 

Now pour the strawberry mixture into the pre-made graham cracker crust that you made. Cover the whole pie with plastic wrap and pop it into the freezer for a minimum of four hours. 

After the strawberry pie has frozen completely remove it from the freezer pull off the plastic wrap and using the back of a spoon smooth the surface if needed. Then you can add some reserved berries to decorate the top of the pie as you see fit. 

Slice and serve the pie right away and enjoy the deep, delicious strawberry flavor of this no-bake summer dessert. 

Could you top it with a dollop of added whipped cream? By all means do! 

Ingredients:

Graham Cracker Crumbs:  Form a buttery, crunchy base, contrasting beautifully with the creamy filling.

Butter: Binds the crumbs together, creating a solid foundation for the pie.

Strawberries: Fresh berries infuse the pie with juicy, vibrant flavor. They also give the no bake dessert a pretty pink color.

White Sugar: Sweetens the strawberries and balances the tartness, enhancing the overall flavor profile.

Pasteurized Egg White: Stabilizes the filling, ensuring a smooth, firm texture.

Heavy Cream: Adds a luscious richness that brings all the flavors together harmoniously.

Substitutions and Add-Ins For This Strawberry Dessert

Graham Cracker Crumbs: This classic pie crust can be substituted with crushed digestive biscuits or vanilla wafer crumbs for a similar texture and flavor. Alternatively, you can use a store-bought graham cracker crust instead of the homemade crust. A prepared crust makes making this great dessert even easier! Can’t be that on a hot summer day. 

Butter: Coconut oil, margarine, or vegan butter can be used instead of butter as a dairy-free alternative.

Strawberries: Any other fresh berries like raspberries or blueberries can be used for a different fruity twist.

White Sugar: Replace the sugar with a natural sweetener alternative if you prefer.

Pasteurized Egg White: Aquafaba (the liquid from canned chickpeas) can be whipped as a vegan alternative to egg white. 

Heavy Cream: Greek yogurt or plain yogurt can be used instead of heavy cream for a tangy flavor and a lighter texture. Just ensure it’s thick enough to provide the desired consistency. You can also use Cool Whip in place of the cream, but the pie will have that telltale Cool Whip flavor. 

​Expert Tips, Serving, And Storing Suggestions The Simple Strawberry Pie

Tip #1: Macerate the Strawberries: Before incorporating the strawberries into the filling, macerate them with a bit of sugar. This process extracts juices from the berries, intensifying their flavor and creating a natural syrup that adds moisture to the pie.

Tip #2: Freeze Properly: Once assembled, cover the pie tightly with plastic wrap before placing it in the freezer. This will stop ice crystals from forming on the surface and help maintain the pie’s freshness. For best results, freeze the pie for at least 4 hours.

Tip #3: Chill Plates:  If you are serving this no bake frozen pie outdoors for summer parties then chilling the plates will allow the sliced pie to stay cooler longer. 

To serve this delightful pie, garnish each slice with a bit of whipped cream.  For an extra special touch, drizzle each slice with a swirl of melted chocolate and a side of sliced strawberries before presenting to your eager guests. 

Store leftover pie covered tightly with plastic wrap in the freezer. It can be frozen for up to 1-2 weeks without sacrificing its flavor or texture. Any longer and it may start to develop freezer burn or lose its optimal taste.

Be sure to follow along for more great no bake dessert recipes and dessert salads to enjoy this summer season! All my recipes have easy to follow step by step instructions and have been tested on my family. 

I’d love to hear about your experience making this no-bake strawberry frozen pie! Did you enjoy the creamy texture and burst of fruity flavor? Leave a comment below to share your thoughts, and don’t forget to rate the recipe to help others discover this delightful summer treat! Your feedback is invaluable in shaping future content.