No Bake Strawberry Pie

5 from 10 votes

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 and is 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!

Prep Time30

Chill Time7

Total Time7 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 414kcal

Author: Lee

Ingredients

For The Filling

3-4 cups quartered strawberries fresh or frozen (quartered and hulled if fresh) (about 25 ounces)
¾ cup granulated sugar
2 tablespoons orange juice , no pulp
1 Pinch kosher salt
2 rounded 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
1 Pinch kosher salt
4 golden sandwich cookies , broken in half
5 whole strawberries

US Customary - Metric

Instructions

For The Filling

Place the 3-4 cups quartered and hulled strawberries, ¾ cup granulated sugar, 2 tablespoons orange juice and 1 pinch kosher salt in a medium saucepan.
Mix it all 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.
Cook, stirring constantly until it begins to boil; about 5 minutes.
In a small bowl, mix together the 2 rounded tablespoons (26 grams) cornstarch and 3 tablespoons water until it's thin and watery. It will be thick and tacky at first.
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 6 tablespoons unsalted butter 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.
Using a spatula, pour the cold 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.
Assembly
When ready to serve the pie, make the whipped cream: In a large bowl, whisk together the 2 cups heavy cream, ¼ cup confectioners' sugar and 1 pinch 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

Vegan: Use vegan golden sandwich cookies, vegan baking sticks, vegan sugar and a vegan heavy cream.

Storing: Keep any extra no-bake strawberry pie slices in an airtight container in the fridge for up to two days. Or, keep the slices in the pie dish and wrap the top with aluminum foil before popping in the fridge. I do not recommend freezing this pie.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition