Strawberry Cream Pie

Strawberry Cream Pie
Samere Fahim Photography / Getty Images
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 1 pie (8 servings)
Ratings (7)

Turn those freshly picked strawberries into a luscious strawberry cream pie! This recipe includes a custard filling, and a store-bought pastry shell to save time. 

See Also
Strawberry Rhubarb Crumb Cake
Easy Strawberry Shortcut Cake

What You'll Need

  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk (scalded)
  • 2 eggs (slightly beaten)
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 9-inch pastry shell (baked)
  • 2 cups strawberries (1 pint, washed and hulled)
  • 1 cup cream (heavy, whipped and sweetened, or 2 cups whipped topping)

How to Make It

  1. In the top of a double boiler, mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened.
  2. Add a small amount of the hot mixture to the beaten eggs; whisk in quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick.
  3. Remove from heat; add butter and vanilla extract. Cover and chill.
  4. Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill.
  1. Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berries. Store leftovers, covered, in the refrigerator.


Nutritional Guidelines (per serving)
Calories 437
Total Fat 21 g
Saturated Fat 7 g
Unsaturated Fat 5 g
Cholesterol 71 mg
Sodium 139 mg
Carbohydrates 55 g
Dietary Fiber 2 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)