Strawberry Cream Pie

Fresh strawberries are in season and I am oh so excited. I plan on making ice cream and cocktails and smoothies and popsicles and jam and… this delicious strawberry cream pie at least a few more times.

Seriously, what is better than almonds, chocolate, sweet cream and fresh strawberries? It’s indulgent, light, fresh and not overly sweet. Perfect for serving for a special occasion. In this case, a birthday party! We were hoping for something fresh and light like angel food cake with strawberries but indulgent like a chocolate bar. This fresh strawberry cream pie is the best of both worlds.


The crust, dried fruit and chocolate layer can be made up to 2 days ahead and stored covered in the fridge. You can also mix up the fruit and use raspberries, blackberries or even blueberries instead of the strawberries.

Strawberry Cream Pie

Prep Time: 20 minutes
Start to Finish: 2 hours 30 minutes

Almond Crust
1 3/4 cups almond meal
1/4 cup sugar
1/4 cup coconut oil, melted
1/4 cup milk
1/2 teaspoons vanilla extract
1/4 teaspoons ground cinnamon

Dried Fruit and Chocolate Layer
1/2 cup dried, pitted dates
1 teaspoon coconut oil
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
4 tablespoons water
3/4 cup chopped dark chocolate

Sweet Cream and Fruit
1 pint heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups sliced strawberries

Heat oven to 375°F. Grease 8-inch spring-form pan with removable bottom with coconut oil. In a medium bowl, mix all crust ingredients until well blended. Press into bottom and 1-inch up sides of pan. Bake crust 13 to 16 minutes or until lightly golden brown. Let cool; about 30 minutes.

Meanwhile, add dates, coconut oil, milk, flour,  vanilla, lemon juice and water in blender or food processor. Blend until smooth. Spread into bottom of cooled pie crust.

In medium microwavable bowl, melt chocolate on High 30 to 45 seconds or until smooth, stirring every 15 seconds. Spoon and gently spread over date mixture. Refrigerate 1 hour or until chocolate is firm.

Meanwhile, In large chilled bowl, beat heavy cream, powdered sugar, lemon zest and vanilla with electric mixer on High or until stiff peaks. Spoon and spread into pie crust. Refrigerate until ready to serve.

Just before serving, top with fresh strawberries.

Makes: 1 Pie (8 Servings)

More Summer Pies to try…
No-Bake Vegan Strawberry Pie from Fat Free Vegan
Lemon Ricotta Strawberry Pie from Closet Cooking
Key Lime Pie with Strawberries from Taste