Strawberry Cream Pie is an old-fashioned dessert staple that never goes out of style! The chocolate cookie crust is filled with vanilla custard and then topped with freshly sliced strawberries. A fine glaze of melted red jam makes the berries sparkle and gives them a little extra color.If you’re partial to a graham cracker crust with your strawberry cream pie, see the recipe notes for instructions for an easy (and tasty!) graham cracker crust.
1 1/2cupschocolate cookie crumbssuch as pulverized Oreo cookies with filling removed
7tablespoonsunsalted buttermelted
Pastry cream filling
2/3cupgranulated sugar
2tablespoonsall-purpose flour
3tablespoonscornstarch
1/4teaspoonfine grain salt
3cupshalf-and-half or whole milk
6large egg yolks
1teaspoonvanilla extract
2tablespoonsunsalted butter
Strawberry topping
1quartfresh strawberrieswashed and dried
1/4cupstrawberry or raspberry jamor jelly
Instructions
Crust
Preheat the oven to 375°F.
In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.
Pour the crumbs into an ungreased pie plate and pack them evenly into the bottom of the pan and up the sides.
Bake for 7 minutes to set. Remove to a wire rack to cool completely.
Pastry cream filling
In a large saucepan, whisk together the sugar, flour, cornstarch, and salt. In a large measuring pitcher or another mixing bowl, combine the half-and-half, egg yolks, and vanilla. Whisk to combine.
Pour the liquid mixture into the dry mixture while whisking constantly. Place the pan over medium heat and bring to a boil, whisking constantly. Cook until smooth and thickened, to the consistency of pudding, about 5 minutes.
Remove from the heat and whisk in the butter. When the butter is melted, let the mixture stand for 5 minutes to cool slightly.
Pour the cream into the prepared pie crust. Refrigerate for at least 4 hours and up to 24 hours.
Strawberry topping
Cut 4 whole strawberries in half with the tops intact; set aside. Hull and slice the remaining strawberries. Pat them dry with paper towels. Arrange in the center of the pie in a starburst pattern (see video for visuals). Arrange halved strawberries with the green tops around the sliced berries.
Heat the jam or jelly in a microwave-safe bowl for 30 seconds to 1 minute, until liquid. Let cool slightly. Use a pastry brush to coat all of the berries with a fine layer of the jam.
Refrigerate the pie for at least 10 minutes before serving to set the jam. Store covered in the refrigerator.
Notes
What to Expect: This pie is creamy-dreamy with French pastry cream filling that sits atop a chocolate cookie crust. The acidity of the strawberries perfectly contrasts the filling. The glaze adds a little sweetness and makes the berries shine.Lumpy Pastry Cream? No Problem! Make sure you’re whisking constantly as you cook the pastry cream. All that whisking should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.A Speedier Topping: If you’re not into arranging all those berries, you can simply dice them all fine and toss them in the melted jam, then pile them on top of the pie and refrigerate as directed.Weepy Berries: Arrange the berries on top of the pie within a couple of hours before serving for the freshest appearance. If leftovers remain more than a day or two, the berries will begin to weep and give off their juices. The green tops on the halved berries will also wilt. This doesn't look pretty, but it will not affect the taste.For a Graham Cracker Crust: Combine 1 1/2 cups graham cracker crumbs, 1 tablespoon brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Whisk to combine. Add 7 tablespoons melted butter and mix to coat the crumbs. Pour into a pie plate and press in the bottom and up the sides; bake and cool as directed in the recipe.
Keyword chocolate cookie crust, French pastry cream, fresh strawberries, glazed strawberries, nostalgic dessert, old fashioned pie, spring dessert, strawberry cream pie, summer dessert