The easiest homemade strawberry pie with a graham cracker crust, dolloped with cream cheese whipped cream. Perfect summer dessert.

Our House Favorite Strawberry Pie!

This strawberry pie was the unanimous winner when put to a family vote among several summer desserts.

It’s basically a bountiful platter of fresh strawberries, cold and juicy and sweet, held together inside a salty-sweet graham cracker pie crust, and dolloped with a cream cheese whipped cream. A family recipe passed down through generations — this pie has been a staple for years.

A homemade graham cracker crust is one of the best parts of this pie. If you prefer a regular pie crust, make the recipe exactly the same using a fully baked pie shell.

This is also the perfect hands-on recipe for kids to help with. Set up an assembly line for washing and hulling the berries, then have them help whisk and pour in the filling.

Steps for making strawberry pie.

More summer dessert recipes are here.

Ingredients

Crust:

  • 12 full sheets graham crackers, crushed (1 1/2 cups of crumbs)
  • 5 tablespoons sugar
  • 7 tablespoons salted butter, melted

Filling:

  • 1/2 cup sugar (use 3/4 cup if your berries are less sweet)
  • 2 tablespoons cornstarch
  • 1 1/2 cups cold water
  • 3 ounces dry strawberry Jell-O powder (half a box, or 5–6 tablespoons)
  • 4–5 cups fresh strawberries

Cream Cheese Whipped Cream:

  • 3/4 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1/4 cup maple syrup

Instructions

  1. Graham Cracker Crust: Preheat the oven to 350°F. Mix the crust ingredients together and press into a 9-inch pie plate. Bake for 10–12 minutes until lightly golden, then set aside to cool completely.

  2. Filling: Combine sugar, cornstarch, and cold water in a saucepan over medium heat. Stir constantly until the mixture thickens and comes to a boil. Remove from heat and stir in the Jell-O powder until fully dissolved. Let the mixture cool to room temperature.

  3. Assemble: Hull and halve the fresh strawberries and arrange them in the cooled crust. Pour the cooled Jell-O mixture evenly over the berries. Refrigerate for at least 2–3 hours, or until the filling is fully set.

  4. Cream Cheese Whipped Cream: Beat the softened cream cheese until smooth. Add the maple syrup and mix to combine. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture until light and fluffy.

  5. Serve: Slice the chilled pie and serve topped with generous dollops of the cream cheese whipped cream.

This pie is best served cold and is a showstopper straight from the refrigerator — fresh, juicy, and just sweet enough to feel like a true summer celebration.