Strawberry Milkshake Pie Recipe
Introduction
This Strawberry Milkshake Pie is a delightful no-bake dessert featuring a buttery shortbread crust and a creamy strawberry filling. It’s perfect for warm days when you want something sweet, refreshing, and easy to prepare ahead of time.
Ingredients
- 1 (11.2-oz.) package shortbread cookies
- Kosher salt
- 5 tablespoons unsalted butter, melted
- 20 oz. fresh strawberries, quartered
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 (1/4-oz.) packet gelatin
- 1/3 cup boiling water
- 3/4 cup heavy cream
- 1 (8-oz.) package cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- 4 fresh strawberries, halved (for garnish)
- A piping bag and a small star tip (for decorating)
Instructions
- Step 1: Make the crust by pulsing the shortbread cookies in a food processor until fine crumbs form. Transfer to a medium bowl, add a large pinch of kosher salt, and mix. Stir in the melted butter until the mixture holds together.
- Step 2: Press the cookie mixture evenly into the bottom and up the sides of a 9-inch deep pie plate. Refrigerate while you prepare the filling. The crust can be made up to 2 days ahead; wrap and keep refrigerated.
- Step 3: For the filling, cook the quartered strawberries, sugar, and lemon juice in a medium pot over medium heat. Stir often and mash the strawberries to break them down completely, about 20 to 25 minutes. Remove from heat and let cool.
- Step 4: In a small heatproof bowl, pour boiling water over the gelatin packet and stir until dissolved. Let cool.
- Step 5: In a large bowl, beat 3/4 cup heavy cream with a handheld mixer on medium speed until stiff peaks form.
- Step 6: In another large bowl, beat the softened cream cheese and sweetened condensed milk with a handheld mixer on medium-high speed until smooth. Add the cooled cooked strawberries and gelatin mixture, then beat to combine.
- Step 7: Gently fold the whipped cream into the strawberry mixture until just combined. Pour the filling into the prepared crust and smooth the top.
- Step 8: Refrigerate the pie for at least 4 hours or overnight until fully set. The cooked strawberries can be made 2 days ahead and stored in an airtight container in the refrigerator.
- Step 9: To prepare the topping, beat 1/2 cup heavy cream in a medium bowl with a handheld mixer on medium speed until stiff peaks form. Transfer to a piping bag fitted with a small star tip.
- Step 10: Pipe whipped cream around the border of the set pie and garnish with halved fresh strawberries.
Tips & Variations
- For a crunchier crust, add a handful of chopped toasted nuts to the cookie crumbs before mixing with butter.
- Use frozen strawberries if out of season, but thaw and drain excess liquid before cooking.
- Substitute lemon juice with lime juice for a slightly different citrus note.
- If you don’t have a piping bag, spread the whipped cream topping with a spoon and decorate with sliced strawberries.
Storage
Keep the pie covered and refrigerated for up to 3 days. To serve, let the pie sit at room temperature for about 10 minutes for easier slicing. Avoid freezing, as the texture of the filling may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie without gelatin?
Gelatin helps the filling set firmly, but you can substitute with agar-agar powder for a vegetarian option. Keep in mind the texture may change slightly.
How do I soften cream cheese quickly?
To soften cream cheese quickly, leave it at room temperature for 30 minutes or microwave it in short 10-second bursts until just soft but not melted.
Print
Strawberry Milkshake Pie Recipe
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Milkshake Pie is a delightful no-bake dessert combining a buttery shortbread cookie crust with a creamy, strawberry-infused filling. The filling blends fresh strawberries cooked down with sugar and lemon juice, gelatin for setting, cream cheese, sweetened condensed milk, and whipped cream, topped with piped whipped cream and fresh strawberry halves for a beautiful finish. Perfect for warm weather, this pie offers a refreshing and indulgent treat reminiscent of a classic strawberry milkshake in pie form.
Ingredients
Scale
Crust
- 1 (11.2-oz.) package shortbread cookies
- Large pinch kosher salt
- 5 tablespoons unsalted butter, melted
Filling
- 20 oz. fresh strawberries, quartered
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 (1/4-oz.) packet gelatin
- 1/3 cup boiling water
- 3/4 cup heavy cream
- 1 (8-oz.) package cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
Topping
- 1/2 cup heavy cream
- 4 fresh strawberries, halved
- A piping bag, a small star tip
Instructions
- Prepare the Crust: In a food processor, pulse shortbread cookies until fine crumbs form. Transfer crumbs to a medium bowl and add a large pinch of kosher salt. Stir to combine. Pour in melted unsalted butter and mix thoroughly until the mixture holds together. Press the mixture evenly into the bottom and up the sides of a 9-inch deep pie plate. Refrigerate the crust until ready to use. The crust can be made up to 2 days ahead, wrapped in plastic wrap and kept refrigerated.
- Cook the Strawberries: In a medium pot over medium heat, combine quartered fresh strawberries, granulated sugar, and fresh lemon juice. Stir often and smash the strawberries to break them down as they cook. Continue cooking until the strawberries are completely broken down and mixture thickens, about 20 to 25 minutes. Remove from heat and let the mixture cool.
- Prepare Gelatin: Place the gelatin packet in a small heatproof bowl. Pour boiling water over the gelatin and stir until fully dissolved. Allow the gelatin mixture to cool.
- Whip Heavy Cream: In a large bowl, use a handheld mixer on medium speed to beat 3/4 cup of heavy cream until stiff peaks form. Set aside.
- Make Filling Base: In a separate large bowl, beat softened cream cheese and sweetened condensed milk using a handheld mixer on medium-high speed until smooth. Add the cooled cooked strawberries and the cooled gelatin mixture; beat until well combined.
- Combine Filling: Gently fold the whipped cream into the cream cheese and strawberry mixture until just combined, maintaining the airy texture.
- Assemble the Pie: Pour the filling into the prepared cookie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or up to overnight, to allow the filling to set properly. The cooked strawberries can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
- Prepare Topping: Using a handheld mixer on medium speed, beat 1/2 cup heavy cream in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small star tip.
- Decorate the Pie: Pipe the whipped cream around the border of the chilled pie to create an attractive edge. Garnish with halved fresh strawberries placed evenly around the piped border. Serve chilled.
Notes
- The crust can be prepared up to 2 days ahead and refrigerated wrapped tightly in plastic wrap.
- The cooked strawberries filling can also be made up to 2 days ahead and stored in an airtight container in the refrigerator.
- Use fresh ripe strawberries for the best flavor and natural sweetness.
- Ensure the gelatin mixture cools before adding to avoid curdling or melting the whipped cream.
- Refrigerate the pie long enough to allow it to fully set for clean slicing and best texture.
- If you do not have a piping bag with a star tip, you can spread the whipped cream topping with a spatula and simply arrange sliced strawberries on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: strawberry milkshake pie, no-bake pie, shortbread crust, summer dessert, creamy strawberry pie
