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This refreshing, smooth strawberry pie has become my summer favorite when it's too hot to switch on the oven. The mix of juicy strawberries and velvety pudding makes a breezy yet filling dessert that vanishes fast at every party.
I whipped up this pie for the first time at a July Fourth cookout during a 95-degree heatwave. My kitchen stayed nice and cool, and the whole pie was gone before we even saw the first sparkler. Now everyone asks me to bring it to summer gatherings.
What You'll Need
- Graham cracker crust: Gives that perfect crispy foundation grab one from the store to save time or make it yourself for extra taste
- Instant vanilla pudding mix: Delivers that smooth texture with zero cooking get the 3.4 oz package
- Milk: Helps thin the pudding just right full-fat works best for a richer outcome
- Cool Whip: Makes the filling airy and stable make sure it's completely defrosted first
- Fresh strawberries: Add vibrant taste and gorgeous color pick firm, deeply red ones without mushy parts
- Powdered sugar: Adds sweetness smoothly run it through a sifter if you see clumps
- Vanilla extract: Boosts all the tastes try to use real extract when you can
Easy Instructions
- Mix your pudding foundation:
- Combine the vanilla pudding mix and milk in a big bowl until it's totally smooth. Let it sit for 5 minutes until it gets thick like soft pudding. This pudding forms the sturdy base for our mixture.
- Whip up the fluffy filling:
- Carefully blend the Cool Whip into the thickened pudding with a rubber spatula. Don't stir too hard just fold gently to keep it fluffy. Keep going until you can't see any white streaks. Then add the powdered sugar and vanilla extract, folding again until everything's mixed well.
- Build your first layers:
- Spread half your sliced strawberries across the bottom of the graham cracker crust. Try to cover most of the surface. Then carefully spread half of your creamy mixture over the strawberries, using a spatula to make it nice and even.
- Finish building your pie:
- Put the rest of your strawberries on top of that first cream layer, spreading them out evenly. Spoon what's left of your filling over these berries and smooth the top with your spatula. This final layer should hide all the strawberries and reach right to the edge of the crust.
- Let it get cold:
- Cover your pie loosely with plastic wrap, making sure it doesn't touch the top. Put it in the fridge for at least 2 hours, but leaving it overnight works even better. This cooling time lets all the flavors blend together and helps the filling set up so you can cut clean slices.
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That vanilla pudding really is the hidden hero in this dish. I've tried making similar pies with just whipped cream, but they never stand up as well. The pudding gives it structure while keeping everything light and almost mousse-like.
How To Serve
This pie looks great with a few extra fresh strawberries on top and maybe a light sprinkle of powdered sugar right before you serve it. For something extra special, add a small spoonful of whipped cream on each piece. I like to put it on a cake stand with fresh strawberries scattered around the bottom for a fancy-but-not-fussy look that hides how simple it was to make.
Keeping It Fresh
Always keep this pie in the fridge until you're ready to eat it. It'll stay tasty and fresh for up to 3 days when refrigerated. Cover it loosely with plastic wrap or keep it in a pie container so the filling doesn't soak up smells from other foods. Don't try to freeze this pie the strawberries will turn mushy when they thaw out.
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Different Fruit Options
While the strawberry version is a classic, this flexible pie works great with other fruits in season. Try it with blueberries in early summer, peaches when August hits, or even cranberries during the holidays. You can also mix fruits for colorful combos like strawberry and banana or a mix of different berries. The basic cream filling works as a perfect backdrop for whatever fruits are looking best at the market.
FAQs About the Recipe
- → Is it okay to use frozen strawberries?
We recommend fresh strawberries for the best flavor and texture, but if you drain thawed frozen ones well, they'll work in a pinch.
- → What works instead of Cool Whip?
Try freshly whipped cream or even Greek yogurt if you don't have Cool Whip. They'll give your dessert a slightly different feel and taste.
- → How long should I chill it?
Make sure to let your pie chill at least 2 hours so it sets up properly before you serve it.
- → Can I make this before my party?
This dessert is great to make ahead. It stays nice and fresh in your fridge for up to two days before serving.
- → Which crust is best for this?
A store-bought graham cracker crust works great, but you can also make your own or try a cookie crust for something different.