French Strawberry Pie Recipe
We'll be honest when we tell you that we've never met a pie we didn't like. Apple pie? Great. Cherry pie? Amazing. Shepherds pie? Yep, we love that, too. The list goes on and on, and as you all know, there are thousands of pie recipes out there to try. While each and every single pie hits the spot in one way or another, this French strawberry pie just so happens to be exceptionally good. One of the most wonderful parts about this recipe is that it requires few ingredients, it's easy to make, and it's also super affordable. (Did we mention that it also tastes like a little slice of heaven?)
Recipe developer and private practice registered dietician Kristen Carli of Camelback Nutrition and Wellness has come up with some really great sweet treats — but we must admit that this is one of our favorites. "I love that this recipe is no-bake, but decadent and multi-layered," Carli raves. "This is great at a baby shower or bridal shower. It is also perfect for a Mother's Day brunch." Keep reading to find out how to make this delicious pie.
Gather the ingredients for French strawberry pie
Are you ready to get to work? The first thing you will need to do is make a trip to the grocery store. While you're there, pick up a graham cracker crust. The crust is pre-made and makes the recipe super simple. Next, you will need some frozen whipped topping and cream cheese for the filling. Swing by the produce section and grab some strawberries.
The remaining two items can be found in the baking section of the store. Put some sugar and cornstarch into your cart. Double check to see if you have any at home ahead of time — especially if you're an avid baker. Then, you're ready to begin!
Mix the cream cheese
Okay, here is the part where we get down to work and get our hands dirty. Grab a bowl and your stand mixer. Since you will be working with creams, it's easier to use a stand mixer instead of your own strength, because the machine does the job a lot better in this case. (If you've tried to mix cream cheese by hand, then you know exactly what we're talking about!) Now, toss in the cream cheese. Remember that you should have let it set out at room temperature ahead of time, making it easier to mix. Use the paddle attachment, and mix it until it's light and fluffy.
Add the whipped topping, and spread the creamy mixture into the crust
The next thing you need to add to the bowl is the whipped topping. Since you purchased the frozen kind, remember that you should have let it sit out ahead of time to let it soften up. It will not work with the frozen stuff, so just give it a bit of time to get softer.
Then, switch the attachment on your mixer from a paddle to a whisk. Blend the cream cheese and the whipped topping together to combine. Then, spread the mixture evenly into the crust with a spoon or spatula.
Make the strawberry mixture
In the meantime, grab a small saucepan, and add the strawberries, sugar, and cornstarch. Remember that you should have chopped the strawberries ahead of time. "I recommend slicing the strawberries by removing the stems and then slicing lengthwise into thin slices," Carli shares. "You do not need to be too exact, as they will cook down a lot."
Stir everything well, and then turn the heat up to medium to cook everything. Once a liquid starts forming in the pan, you can lower the heat. Then, allow the mixture to simmer for about 10 minutes. Once your timer goes off, allow the strawberry mixture to cool completely. Then, pour the strawberry mixture over the cream mixture, and spread it out evenly. Stick the pie in the fridge for about an hour to let it settle.
Serve, and enjoy
After you let the pie sit in the fridge for an hour, you can serve it to your lucky guests. This pie is best enjoyed cold, and it's sure to satisfy any cravings that you and your sweet tooth may have. "I love serving [slices of this pie] with a dollop of whipped cream," Carli says. We also think that it would be great paired with a cup of coffee or your favorite tea.
Have anything left? "Leftovers store best in an airtight container in the fridge for up to four days," Carli notes. Now there's only one thing left to do — dig in!
- 4 ounces cream cheese, softened
- 8 ounces frozen whipped topping, thawed
- 1 graham cracker crust
- 1 ½ pounds strawberries, sliced
- 1 cup sugar
- ¼ cup cornstarch
- In the bowl of a stand mixer, add the softened cream cheese. Using the paddle attachment, mix until light and fluffy.
- Add the whipped topping. Switch to the whisk attachment, and whisk to combine.
- Spread the mixture evenly into the graham cracker crust.
- In a small saucepan, add the strawberries, sugar, and cornstarch. Stir well.
- Cook over medium heat. Once liquid starts to form, lower the heat to low, and allow to simmer for 10 minutes.
- Allow the strawberry mixture to completely cool. Then, pour it over the cream mixture.
- Chill in the fridge for at least 1 hour before serving.
| Calories per Serving | 375 |
| Total Fat | 17.1 g |
| Saturated Fat | 7.8 g |
| Trans Fat | 0.0 |
| Cholesterol | 37.1 mg |
| Total Carbohydrates | 54.0 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 36.0 g |
| Sodium | 163.2 mg |
| Protein | 3.5 g |
