Description
A refreshing, no-bake dessert featuring a creamy strawberry filling atop a crunchy graham cracker-pecan crust. Perfect for warm days when you crave a sweet, chilled treat.
Ingredients
For the crust:
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9 graham cracker sheets (140g)
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¾ cup pecans (80g)
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¼ cup light brown sugar (50g)
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½ teaspoon salt
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6 tablespoons unsalted butter, melted (85g)
For the filling:
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16 ounces fresh or frozen strawberries, stemmed (450g)
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1¼ cups heavy whipping cream (300g)
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1 can sweetened condensed milk (14 ounces)
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4 ounces cream cheese, at room temperature (110g)
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Extra whipped cream or fresh strawberries for serving (optional)
Instructions
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Prepare the crust:
In a food processor, blend graham crackers and pecans until finely ground. Add brown sugar and salt, then pulse to combine. Pour in melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes to set. -
Make the filling:
In a blender or food processor, puree the strawberries until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. In another bowl, combine sweetened condensed milk and cream cheese, mixing until smooth. Gently fold in the strawberry puree, then fold in the whipped cream until well combined. -
Assemble the pie:
Pour the strawberry filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until the filling is firm. -
Serve:
Top with extra whipped cream or fresh strawberries before serving, if desired.
Notes
For a firmer filling, allow the pie to chill overnight.
If using frozen strawberries, ensure they are fully thawed and drained before pureeing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American