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This refreshing, smooth strawberry pie has become my summer staple when it's too hot to even think about turning on the oven. The blend of ripe strawberries with velvety pudding makes a light but filling dessert that vanishes fast whenever I bring it anywhere.
I whipped up this pie for the first time at a July Fourth gathering when temps hit the mid-90s. My kitchen stayed nice and cool, and everyone gobbled it up before we even saw the first firework. Now I can't show up to summer get-togethers without it.
What You'll Need
- Graham cracker crust: Gives that perfect crunch foundation—grab one from the store to save time or make your own for extra pizzazz
- Instant vanilla pudding mix: Delivers that creamy smoothness with no heating required—get the 3.4 oz package
- Milk: Gets the pudding to just the right texture—full-fat works best for extra creaminess
- Cool Whip: Makes everything light and fluffy—make sure it's completely defrosted
- Fresh strawberries: Bring the pop of color and sweet-tart flavor—pick firm, bright red ones
- Powdered sugar: Adds sweetness that blends right in—give it a quick sift if you spot clumps
- Vanilla extract: Boosts all the other flavors—try to use the real stuff if you can
How To Make It
- Mix up your pudding foundation:
- Blend the vanilla pudding mix with milk in a big bowl until it's totally smooth. Let it sit for about 5 minutes until it firms up to a soft pudding. This sets the stage for your amazing filling.
- Whip up the fluffy mixture:
- Carefully fold Cool Whip into your thickened pudding with a rubber spatula. Don't stir too hard—just gently fold it over until you can't see any white streaks. Then add your powdered sugar and vanilla, folding again until everything's mixed well.
- Start building your pie:
- Spread half your sliced strawberries across the bottom of your graham cracker crust. Try to cover most of the surface. Then carefully spoon half your creamy mixture over those berries and smooth it out flat.
- Finish putting it together:
- Scatter your remaining strawberries on top of that first creamy layer, spreading them out evenly. Then pour the rest of your filling on top and smooth it out to the edges. This top layer should hide all the berries underneath.
- Let it set up:
- Cover your pie loosely with plastic wrap without touching the top. Stick it in the fridge for at least 2 hours, but overnight works even better. This wait lets all the flavors mingle and helps everything firm up so you can cut clean slices.
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That vanilla pudding really is the magic trick in this pie. I've tried making similar ones with just whipped cream, but they always fall flat. The pudding keeps everything sturdy while still feeling light and mousse-like when you take a bite.
Ways To Serve
This dessert 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 fancier, add a small spoonful of whipped cream on each piece. I love putting it on a cake stand with some fresh berries scattered around the base—makes it look fancy even though it was super easy to make.
Keeping It Fresh
Always keep this pie in the fridge until you're ready to eat it. It'll stay tasty and hold its shape for about 3 days when refrigerated. Just cover it loosely with some plastic wrap or put it in a pie container so it doesn't soak up smells from other foods. Don't try freezing it though—the strawberries will get mushy and weird when they thaw out.
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Different Fruit Options
Strawberries might be the classic choice, but this flexible dessert works great with other fruits too. Try using blueberries in early summer, peaches when August rolls around, or even cranberries during the holidays. You can also mix different fruits together—strawberry and banana tastes amazing, or try a mix of summer berries. The cream base goes well with practically any fruit that's in season.
Common Recipe Questions
- → Can I use frozen strawberries?
We suggest using fresh berries for the best results, but if you only have frozen ones, make sure you thaw and drain them well first.
- → What can I use instead of Cool Whip?
Try regular whipped cream you make at home or even Greek yogurt if you want a different taste and texture.
- → How long does this dessert need to chill?
You'll want to keep it in the fridge for at least 2 hours so it gets firm enough to slice nicely.
- → Can I make this dessert ahead of time?
Absolutely. This is a great do-ahead option since it stays good in your fridge for up to two days before serving.
- → What type of crust works best?
A store-bought graham cracker crust works perfectly, but you can try making your own or even using crushed cookies as a tasty alternative.