Looking for a fresh, light, and fruity dessert to add to your Thanksgiving spread? This No-Bake Strawberry Pie with a Graham Cracker Crust is the perfect solution. Made with juicy, fresh strawberries, a creamy layer of sweetened cream cheese, and a buttery graham cracker crust, this pie is an easy, refreshing dessert that balances out the richness of traditional holiday meals. The best part? It’s a no-bake recipe, which means you can whip it up without taking up valuable oven space on a busy cooking day.

Let’s dive into this simple, delicious strawberry pie that will become a new family favorite.

Ingredients:

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs (about 12 full graham crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter (melted)

For the Cream Cheese Filling:

• 8 oz cream cheese (softened)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (cold)

For the Strawberry Topping:

• 1 lb fresh strawberries (hulled and sliced)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ¼ cup water
• Optional: Whipped cream for garnish, mint leaves for decoration

Preparation:

Step 1: Prepare the Graham Cracker Crust

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
2. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to press it down evenly.
3. Place the crust in the refrigerator to chill and firm up while you prepare the filling and topping, about 30 minutes.

Step 2: Make the Cream Cheese Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
2. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and smooth.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form. This takes about 3-4 minutes on medium-high speed.
4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Spread the cream cheese filling evenly over the chilled graham cracker crust. Smooth the top with a spatula and place the pie back in the refrigerator to chill while you prepare the strawberry topping.

Step 3: Prepare the Strawberry Topping

1. Slice the fresh strawberries and set them aside.
2. In a small saucepan, combine the water, sugar, cornstarch, and lemon juice. Cook over medium heat, whisking constantly, until the mixture thickens and turns clear, about 3-4 minutes.
3. Remove the sauce from the heat and let it cool slightly before pouring it over the sliced strawberries. Stir gently to coat the strawberries evenly in the glaze.
4. Allow the strawberry mixture to cool to room temperature.

Step 4: Assemble the Pie

1. Once the strawberry topping has cooled, gently spoon it over the cream cheese layer, spreading the glazed strawberries evenly across the pie.
2. Place the pie in the refrigerator to chill for at least 2 hours, or until the filling and topping are set.

Cooking Notes:

• Crust Variations: For a twist, you can use chocolate graham crackers or even digestive biscuits to make the crust.
• Fruit Alternatives: If strawberries are out of season, feel free to substitute them with other berries like raspberries or blueberries. You can even use a mixture of berries for a vibrant, colorful dessert.
• No-Cornstarch Glaze: If you prefer a more natural topping, skip the cornstarch glaze and simply layer the fresh strawberries over the cream cheese filling. You can brush the strawberries lightly with honey or warmed apricot jam to give them a shiny finish.

Serving Suggestions:

This Strawberry Pie with a Graham Cracker Crust is perfect for Thanksgiving, but it’s also versatile enough to be enjoyed year-round. For a festive touch, garnish with dollops of whipped cream and a sprig of mint on top. You can also serve each slice with a scoop of vanilla ice cream for an extra indulgence.

Pair this refreshing dessert with a cup of hot coffee or tea to balance out the sweetness. If you’re serving it for a summer gathering, consider pairing it with iced tea or lemonade for a lighter, seasonal pairing.

Tips:

• Chilling Time: Allow the pie to chill for at least 2 hours before serving. This ensures the cream cheese filling sets properly and the flavors meld together.
• Make Ahead: This pie can be made a day in advance, which is ideal for busy holiday preparations. Just be sure to store it in the refrigerator, covered with plastic wrap or aluminum foil, to keep it fresh.
• Serving Size: This pie serves about 8 slices. If you’re making it for a larger gathering, you can double the recipe and make two pies.
• Storage: Store any leftovers in the refrigerator for up to 3 days. The crust may soften slightly, but the pie will still taste delicious.

Prep Time:

20 minutes

Cooking Time:

10 minutes (to cook the glaze)

Total Time:

2 hours 30 minutes (including chilling time)

Nutritional Information (per serving):

• Calories: 360
• Protein: 4g
• Carbohydrates: 34g
• Fat: 23g
• Sodium: 210mg
• Fiber: 2g

Conclusion:

This No-Bake Strawberry Pie with a Graham Cracker Crust is a light, fruity dessert that’s perfect for Thanksgiving or any time of year. The balance of sweet, creamy filling and tart strawberries with the buttery crunch of the graham cracker crust makes this pie irresistible. Plus, it’s easy to prepare, requires no oven time, and can be made ahead—making it a stress-free option for busy holiday seasons. Whether you’re serving it to kids or adults, this dessert is sure to be a hit at your next gathering!

No-Bake Strawberry Pie with a Graham Cracker Crust: A Light, Fruity Thanksgiving Dessert

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• Author: Imili Johnson
• Total Time: 2 hours 30 minutes (including chilling time)

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs (about 12 full graham crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter (melted)

For the Cream Cheese Filling:

• 8 oz cream cheese (softened)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (cold)

For the Strawberry Topping:

• 1 lb fresh strawberries (hulled and sliced)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ¼ cup water
• Optional: Whipped cream for garnish, mint leaves for decoration

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Instructions

Step 1: Prepare the Graham Cracker Crust

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
2. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to press it down evenly.
3. Place the crust in the refrigerator to chill and firm up while you prepare the filling and topping, about 30 minutes.

Step 2: Make the Cream Cheese Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
2. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and smooth.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form. This takes about 3-4 minutes on medium-high speed.
4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Spread the cream cheese filling evenly over the chilled graham cracker crust. Smooth the top with a spatula and place the pie back in the refrigerator to chill while you prepare the strawberry topping.

Step 3: Prepare the Strawberry Topping

1. Slice the fresh strawberries and set them aside.
2. In a small saucepan, combine the water, sugar, cornstarch, and lemon juice. Cook over medium heat, whisking constantly, until the mixture thickens and turns clear, about 3-4 minutes.
3. Remove the sauce from the heat and let it cool slightly before pouring it over the sliced strawberries. Stir gently to coat the strawberries evenly in the glaze.
4. Allow the strawberry mixture to cool to room temperature.

Step 4: Assemble the Pie

1. Once the strawberry topping has cooled, gently spoon it over the cream cheese layer, spreading the glazed strawberries evenly across the pie.
2. Place the pie in the refrigerator to chill for at least 2 hours, or until the filling and topping are set.

• Prep Time: 20 minutes
• Cook Time: 10 minutes (to cook the glaze)

Nutrition

• Calories: 360
• Sodium: 210mg
• Carbohydrates: 34g
• Protein: 4g