No Bake Strawberry Pie

If you're a strawberry lover, this No Bake Strawberry Pie is the perfect dessert for you! The crust is made with golden sandwich cookies that are gluten free and vegan. It's then filled with a homemade strawberry filling and topped with fresh whipped cream! Best yet, it's no bake, gluten free, nut free, eggless and easily vegan!

This No Bake Strawberry Pie is the perfect dessert for berry season! You can make the filling with fresh or frozen strawberries and can use any cookies for the crust, including chocolate ones like in my No-Bake Chocolate Pie!!

If you're looking for more strawberry recipes, check out my Eggless Strawberry Cake, Strawberry Red Velvet Cake, Strawberry Filled Cupcakes and Vanilla Strawberry Cake.

Reasons to Love this Pie

• Allergy Friendly- This pie is gluten free, nut free, egg free and can easily be dairy free (vegan)!
• No Bake- This recipe is perfect when days when you don't want to turn on the oven!
• Real Strawberries- The pie is filled with fresh or frozen strawberries.
• Whipped Cream- We use it on top like in my Vegan Chocolate Pudding Pie. Make sure to use dairy free to keep this recipe vegan!

Ingredient Notes

• Strawberries- You can use either fresh or frozen strawberries.
• Orange Juice- Make sure to get one with zero pulp.
• Cornstarch and Water- This mixture helps thicken the strawberry filling.
• Unsalted Butter or Vegan Baking Sticks- We are using melted to make our crust.
• Golden "Oreos"- I used gluten free/nut free/vegan golden sandwich cookies.
• Heavy Cream- We use this to make the whipped cream. To make vegan, use a dairy free heavy cream alternative.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make No Bake Strawberry Pie

Here are the step by step instructions to make this pie!

Make The Filling

Step 1: Place Filling Ingredients Minus the Cornstarch Water in Saucepan

Place the strawberries, orange juice, sugar and salt together in a saucepan. Stir to combine.

Step 2: Set Over Medium Heat

Mix those ingredients together and set over medium heat, stirring constantly to dissolve the sugar.

Do NOT smash the strawberries down, we want them to stay as whole as possible.

Step 3: Add the Cornstarch Water

In a small bowl, mix together the water and the cornstarch until it's thin and watery. It will be thick and tacky at first.

Once the strawberry mixture is cooking and liquid starts to appear, add in the cornstarch water and stir to dissolve.

Step 4: Cook for 10 Minutes

Cook, stirring constantly, for 10 minutes or until the mixture starts to thicken.

Step 5: Remove From Heat

Immediately take the pan off the heat and let filling cool at room temperature for 30 minutes. It will thicken even more as it cools.

Step 6: Refrigerate

After 30 minutes, transfer the strawberry filling to a heat safe bowl and refrigerate for at least 30 minutes.

For The Crust

Step 1: Melt The Butter/Vegan Baking Stick

In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted. 

Step 2: Crush The Cookies

Place 28 of the sandwich cookies in a zip top bag and seal it shut.

Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency. 

Step 3: Combine The Ingredients

Pour the crushed cookies into the melted butter and stir with a spatula to combine.

Step 4: Shape the Crust

Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well. 

Assembling The Pie Tips

Step 1: Pour Strawberry Filling In the Crust

Using a spatula, pour the strawberry filling into the pie crust.

Spread it around so it is an even layer and pop in the fridge overnight. The filling needs at least 6 hours to solidify prior to serving.

Step 2: Make the Whipped Cream

When ready to serve the pie, make the whipped cream.

In a large bowl, whisk together the heavy cream, confectioners' sugar and salt until stiff peaks form.

Step 3: Add The Whipped Cream on Top

Pour the whipped cream on top of the strawberry filling and use an icing spatula or butter knife to spread it around evenly.

Step 4: Add Extra Cookies and Strawberries

If desired, add extra golden sandwich cookies on top of the pie (I used 4 and broke them in half) and add 3-5 washed strawberries in the center.

Expert Baking Tips

• Crushing the Cookies- The easiest way to crush them neatly is by putting them all in a zip top bag. Then crush into a sand-like consistency using the flat side of a meat mallet or a rolling pin. No need to remove the cream. Pop the entire whole cookies into the zip top bag to crush.
• Chill the Filling- You must chill the filling multiples times. First, 30 min after it is made. Next, for 30 minutes in the fridge and lastly, when it's in the pie crust for at least 6 hours. I prefer overnight. I know it's tempting to put the hot strawberry mixture directly into the crust but please do NOT! The filling has lots of liquid from the strawberries, so it needs time to solidify. If you put it in when the liquid is hot, it will seep through the crust into the bottom of the pie dish creating a soupy mess.

Recipe FAQs

Other No Bake Recipes You'll Love

📖 Recipe

No Bake Strawberry Pie

Author: Lee

If you're a strawberry lover, this No Bake Strawberry Pie is the perfect dessert for you! The crust is made with golden sandwich cookies that are gluten free and vegan. It's then filled with a homemade strawberry filling and topped with fresh whipped cream! Best yet, it's no bake, gluten free, nut free and easily vegan!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chill Time 7 hours hrs

Total Time 7 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 414 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For The Filling

• ▢ 7 cups strawberries , fresh or frozen (about 25 ounces)
• ▢ 2 tablespoons orange juice
• ▢ ¾ cup granulated sugar
• ▢ Pinch kosher salt
• ▢ 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water

For The Crust

• ▢ 6 tablespoons unsalted butter , or vegan baking stick
• ▢ 28 golden sandwich cookies

For The Top

• ▢ 2 cups heavy whipping cream
• ▢ ¼ cup confectioners' sugar
• ▢ Pinch kosher salt
• ▢ 4 golden sandwich cookies , broken in half
• ▢ 5 whole strawberries

Instructions

 

For The Filling

• Place the strawberries, orange juice, sugar and salt together in a saucepan. Stir to combine.
• Mix those ingredients together and set over medium heat, stirring constantly to dissolve the sugar. 
• Do NOT smash the strawberries down, we want them to stay as whole as possible.
• In a small bowl, mix together the water and the cornstarch until it's thin and watery. It will be thick and tacky at first.
• Once the strawberry mixture is cooking and liquid starts to appear, add in the cornstarch water and stir to dissolve.
• Cook, stirring constantly, for 10 minutes or until the mixture starts to thicken.
• Immediately take the pan off the heat and let the filling cool for 30 minutes at room temperature. It will thicken even more as it cools.
• After 30 minutes, transfer the strawberry filling to a safe bowl and refrigerate for at least 30 minutes. 

For The Crust

• In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted. 
• Place 28 of the sandwich cookies in a zip top bag and seal it shut. 
• Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency. 
• Pour the crushed cookies into the melted butter and stir with a spatula to combine.
• Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well. 

Assembly

• Using a spatula, pour the strawberry filling into the pie crust. 
• Spread it around so it is an even layer and pop in the fridge overnight. The filling needs at least 6 hours to solidify prior to serving.
• When ready to serve the pie, make the whipped cream. In a large bowl, whisk together the heavy cream, confectioners' sugar and salt until stiff peaks form.
• Pour the whipped cream on top of the strawberry filling and use an icing spatula or butter knife to spread it around evenly. 
• If desired, add extra golden sandwich cookies on top of the pie (I used 4 and broke them in half) and add 3-5 washed strawberries in the center. 

Video

Notes

Storing: Keep any extra no bake strawberry pie slices in an airtight container in the fridge fo up to two days.

I do not recommend freezing this pie. 

To make vegan: Use vegan golden sandwich cookies, vegan baking sticks and a vegan heavy cream. 

Nutrition

Calories: 414kcalCarbohydrates: 36gProtein: 3gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 19mgPotassium: 261mgFiber: 3gSugar: 31gVitamin A: 1161IUVitamin C: 77mgCalcium: 63mgIron: 1mg

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