Easy Strawberry Cream Pie

Happy Happy Wednesday everybody!!  I’m pretty excited to share this recipe with y’all today, because it’s not only a no bake recipe, but it’s strawberry AND AND it’s nice and cold.  Yeah, that sounds weird but holy heck it’s been crazy crazy unseasonably hot here. 

You know it’s crazy bananas hot when you get in your car and you have to immediately take your earrings out because they start to burn your ears due to heating up so quickly-for reals. 

Anyways, back to this pie (or pies because this recipe makes two), but I love just about anything strawberry, anything (well, not asparagus of course) with Cool Whip, and hello no-bake, and because they need to be frozen they are sooo deliciously cold. 

Also, this recipe makes so much it makes more than enough for 2 pies,  you could totally use deep dish pie crusts if you wanted because it makes so much. 

This pie is so deliciously rich and wonderfully sweet and tart, definitely a must make.  Thank you so much for stopping by and have a wonderful day!!!     

 strawberries into your strainer, and push them down with your hand to get the juice out…

sweetened condensed milk…

strawberry preserves…

strawberries…

mix, mix, mix…

Cool Whip…

fold it in…

into your pie crusts, then into the freezer for a while…

then enjoy!!!

Easy Strawberry Cream Pie

2016-06-14 11:05:56

Yields 2

Super easy no bake strawberry cream pie.

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Ingredients

1. 1 (18 Ounce) Jar of Strawberry Preserves.
2. 1 (14 Ounce) Can of Sweetened Condensed Milk.
3. 1 (10 Ounce) Bag of Frozen Strawberries, Thawed.
4. 1 Tablespoon of Lemon Juice.
5. 1 (16 Ounce) Container of Cool Whip.
6. 2 Ready Made Graham Cracker Pie Crusts (I Used Keebler).

Instructions

1. Leave your strawberries out to thaw for a few hours or put them in the microwave, then place them in a strainer and with your hand push them to get the excess juice out.
2. With a handheld or stand mixer with paddle attachment, and in your bowl place your strawberries, sweetened condensed milk, strawberry preserves and lemon juice and mix thoroughly.
3. Now gently fold in the Cool Whip until evenly combined (it's a lot of Cool Whip so it will take a minute).
4. Now pour your filling into your pie crusts, cover them and freeze for about 6 hours.
5. Cut into slices, serve and enjoy!

Notes

1. This recipe makes so much filling you could definitely use 2 deep dish pie crusts if you wanted.

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