Strawberry Cream Pie – a delicious recipe with strawberry, vanilla flavor, sour cream, milk, lemon rind, graham cracker pie crust. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Hull the strawberries, setting 1-3 especially pretty un-hulled ones aside for garnish.
2
Combine the pie filling mix, sour cream, milk, rind, and 2 Cups of the whipped topping in a large bowl.
3
Beat with a wire whisk until well blended.
4
Spoon the filling mix into the pie shell and arrange the strawberries, tops down, in the pie filling, gently pressing down until they just touch the pie crust.
5
If your berries are extremely large you can cut them into narrower pieces to make them fit.
6
If you want your pie to set quickly, freeze for 1 hour then before serving top with the remaining whipped topping and garnish with the reserved berries.
7
If it will be a few hours before serving, spread the whipped topping over the pie and garnish with the reserved strawberries, then chill at least 3 hours.
391
kcal
Calories
14
g
Fat
16
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pint strawberry, 3 12 ounces vanilla flavor instant pudding and pie filling mix (4 serving size), 1 cup sour cream, ¼ cup milk, and more.
Yes, Strawberry Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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