Strawberry and Cream Pie

Total Time:
8 hr 20 min
20 min
8 hr

6 to 10 servings, depending on slice size

  • Crust:
  • 8 tablespoons (1 stick) butter
  • 1 1/2 cups confectioners' sugar
  • 2 eggs, beaten
  • 1 (8-inch) graham cracker crust
  • Topping:
  • 1 cup whipped cream
  • 1/2 cup sugar
  • 1 1/2 cups sliced and sweetened strawberries, drained
  • Whole strawberries, for garnish
  • Mint leaves, for garnish

With an electric mixer, cream together butter and powdered sugar; add eggs. Beat ingredients until fluffy. Spread over crust. Chill.

Meanwhile, mix whipped cream with 1/4 cup sugar. Toss strawberries with 1/4 cup sugar. Spread half the whipped cream over pie, then add the strawberries. Top with remaining whipped cream. Chill for at least 8 hours. Garnish with whole berries and mint leaves.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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    57 Reviews
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    Even with my Southern heritage, there is such a thing as too sweet. Even cutting back on sugar in the recipe, it was a bit much. Also ran into same problem others report, custard base would not set.
    This was a perfect dessert for a hot summer day. Everyone loved it! It is a keeper!
    The whole family loved it and it's quick and easy to make. This is a keeper.
    Very easy to make and the person I made it for loved it...I don't eat strawberry pie like this but it was a great success!
    This desert is a crowd pleaser! Very very tastie!!
    The top of the pie tastes great but after 24 hours the filling still hasn't set so I haven't been able to cut a slice. I'm really hoping a few more hours will do the trick. I followed the recipe the same way Paula does in the video so I don't know what the problem is. I might have to make it with cream cheese the way some other users suggested.  
    **UPDATE** I made the pie again and used about 3 1/2 oz of softened cream cheese in place of the eggs, and instead of a regular graham cracker crust i used a store bought oreo cookie crust...I let the pie chill for a few hours and oh my word it was D.E.L.I.C.I.O.U.S!! husband loved it too so that's a plus in my book. hope this helps!
    When this recipe is properly prepared it is very good. Unfortunately this recipe is practically impossible to decipher. Some of the ingrediants are in the wrong sections and the amounts of various ingredients are not noted for all the elements of the pie.
    since im not really good baker...i was kinda confused when the recipe said that you would refridgerate the pie and i thought to myself that you have to bake it in the oven........soooif youll please help how can i make it???!!!

    refrigderate or oven???
    I'm disabled and on dialysis. Cooking for my daughter and her family and my partner is the most joy I get now. My grandchildren are the most pickiest eaters on earth so when I find something they like I usually fix it for them frequently. This one is definitely a family pleaser.

    On one batch the custard did come out runny, so I think I'm going to try the review that suggested using some cream cheese; this family loves cream cheese frosting so I think it would be a great combo.

    Thank you Paula. I watch everyday while I am doing dialysis.

    This is so easy and delicious!!! My picky family loved it and now I only make this strawberry pie!!! I watched the video and followed it and everything turned out great! I put the sugar in my strawberries and let them sit overnight in the fridge. Then I let them drain while I am making everything else. Not runny at all! Turned out perfect!!! The only thing I did different was I used 4 oz of cream cheese (softened) in place if the eggs since I have small children and didn't want to use raw eggs. It has a creamy texture and isn't runny!!! Thanks, Mrs. Paula, for another wonderful recipe!!!
    i just made this pie yesterday and was very wary of how it was going to turn out. I cut the strawberries and decided to add the sugar to them since they were bitter. The liquid didnt come out of the strawberries by the time it was time to put them in the pie. So over night the liquid kept coming out so i had to pour it into the sink. Luckily my pie didnt turn into a runny mess like some people have commented the custard and whipped topping firmed up nicely. But the custard was too rich. i understand it's made out of butter and sugar but it tasted too sweet and over powered the rest of the ingredients. And also next time i make it i'll cut down on the butter and sugar and add more strawberries. Over all it was a decent pie.
    This pie's overall ingrediants mesh well, but the custard filling never got fluffy it was runny and made a mess of the fridge. This from 4 attempts thinking it was somthing i did. Nope!!!! I froze it refrigerated overnight and it was still runny. But overall good taste.
    I followed the directions to a "t", but this pie was a disaster. Runny, gooey, sugary mess. I had to throw the whole thing away. I usually love and trust Paula's work. Now I'm wary.
    This pie was really easy to make, right down to the homemade graham cracker crust. And it's so yummy. Just make sure to add the sugar to your strawberries early, so you can drain the juice, otherwise your crust gets mushy.
    I'm not a baker and that is why I chose this recipe. I looked up strawberry pie and looked through quite a few recipes. This recipe isn't too sweet. It needs very few ingredients. I even used a frozen pie crust instead of making my own. DELICIOUS!!
    Wonderful flavor! I did read the reviews before I made this recipe, so I made some minor adjustments. First, for health reasons I cut back on the sugar where I could: only 2 tsp or so needed with the berries. Second, for the custard mixture, I followed Paula's recipe, but added 3 oz. of cream cheese, just to help keep a firm base and add to the creamy richness. Lastly, I used a trick for whipped cream which keeps stiffness as well as cuts sugar. Instead of using powdered sugar, I used heavy cream and whipped it with three tablespoons of mascarpone cheese (an Italian cream cheese, slightly sweet naturally). Not only is it half the calories of butter and has a natural sweet flavor, it holds stiff peaks in whipped cream for almost a week in the refrig! I still added about 3 tsp of powdered sugar to the whipped cream mixture, just for a hint of additional sweetness...but that's personal taste. If you want to change the flavor up a bit, you can orange zest to the whipped cream mixture and brighten it up a bit.
    It was wonderful!
    I am actually in the process of making this pie and I am glad I came to check out the other suggestions. I was unsure about sugaring the strawberries, seemed unnecessary and after reading the reviews, I am going to omit the sugar there and not put a lot of sugar in the whipped cream. I am also adding more strawberries. I think part of the problem with this recipe is it says to use a cup of "whipped" cream and I think they meant "whipping" cream. If you watch the episode she makes this in she puts liquid whipping cream in a bowl and beats it with the sugar, not already made whipped cream and sugar. It really should be edited for clarity. Also on the show Paula said you could use the egg substitute or pasteurized eggs instead of raw eggs but the recipe doesn't say anything about that at all.
    Didn't know strawberries and cream could taste this good! I will forever use this simple, delicious recipe.
    I was excited about making this pie, it was easy to prepare. But eating it was not a good experience. There is way to much sugar in the cream I thought maybe about making it with less sugar but I don't believe the pie will be worth my time...
    I can't believe how good and easy this pie was... and I mean was... cuz it's all gone.. When I sweetened up the strawberries with sugar they did indeed get syrup-ie and it was very wet to put on the pie. I just simpley strained all the juices from the beries and then added them to the pie and it came out perfect no problems. This is a keeper for sure.
    Great pie and easy to make. Made 2, one for home and one for work. Employees loved it!
    This was a very simple and tasty pie the whole family loved.
    It wasn't too hard to make, and tasted great! I made my own whipped cream which made it even better.
    This pie islight and refreshing! I did not add sugar to the strawberries so they held up in the pie. This is a big summer hit at my house - just make sure to eat the pie within a day or two otherwise it will breakdown on you...
    it was good. but i think i should of made my own whip cream. i didnt know if i should use cool whip or not. ill try makeing it next time.
    I love all paula's recipes I love this one as well but just had a few complaints like the other comments I read My pie came out soggy,running and a big mushy mess I will try it again if anyone can please help me make it better that would be great I don't know why my pie didn't come out I followed the directions but it didn't work
    This pie was easy to make and the taste was awesome. Next time I will cut back on the sugar in the strawberries and will only use maybe a 1/4 cup sugar for the whipped cream. My whipped cream never made soft or stiff peaks, hopefully cutting back on the sugar will make the difference. The next day when I went to cut it the whipped cream was still to soft and the berries had continued to make juice. The overall pie is delicious just cut back on the sugar.
    yummy yummy and yummy best pie i think i have ever tasted.
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