Introduction
Craving a refreshing, no-bake dessert that’s perfect for warm days or gatherings? Look no further than Strawberry Cool Whip Pie! This delightful pie combines creamy Cool Whip, sweet strawberry pie filling, and rich sweetened condensed milk, all nestled in a crunchy graham cracker crust. With minimal prep and a few hours of chilling, you’ll have a light, fruity treat that’s sure to please everyone. Curious about how to create this crowd-pleasing dessert? Let’s dive into this ridiculously easy recipe that’s as delicious as it is simple!
Overview: Why Strawberry Cool Whip Pie Is Special
Strawberry Cool Whip Pie is a no-bake masterpiece that delivers a creamy, fruity, and slightly tangy flavor in every bite. The combination of fluffy Cool Whip, sweet strawberry filling, and a buttery graham cracker crust creates a perfect balance of textures and tastes. It’s incredibly quick to prepare, requires only five ingredients, and is ideal for summer gatherings, potlucks, or whenever you need a hassle-free dessert that looks and tastes impressive.
- Time Requirement:
- Prep: 15 minutes
- Chilling: 4 hours
- Total: About 4 hours 15 minutes
- Difficulty Level: Very Easy. Involves simple mixing and chilling, perfect for beginners.
- Why It’s Special: This recipe serves 8, offers a light and refreshing flavor, and requires no baking. It’s budget-friendly, great for summer, and ideal for strawberry lovers.
Essential Ingredients
This pie comes together with just five ingredients that create a creamy, fruity dessert. Here’s what you need and why each matters:
- Sweetened Condensed Milk (14 oz can): Provides a rich, sweet base that binds the filling and adds creaminess.
- Cool Whip (8 oz container, thawed): Creates a light, fluffy texture for the filling.
- Vanilla Extract (1 tsp): Enhances the filling with a warm, sweet note.
- Strawberry Pie Filling (21 oz can): Adds sweet, fruity flavor and vibrant color.
- Graham Cracker Pie Crust (9 inch): Offers a crunchy, buttery base that complements the creamy filling.
Substitutions and Variations
- Sweetened Condensed Milk: Use a dairy-free condensed coconut milk for a vegan version.
- Cool Whip: Substitute with 2 cups homemade whipped cream (whip 1 cup heavy cream with ¼ cup powdered sugar) or a dairy-free whipped topping.
- Pie Filling: Swap for cherry, blueberry, or raspberry pie filling for a different fruit flavor.
- Crust: Use a chocolate cookie crust, shortbread crust, or a homemade graham cracker crust for a twist.
- Gluten-Free: Use a gluten-free graham cracker crust and ensure the pie filling is gluten-free.
- Add-Ins: Fold in ½ cup fresh sliced strawberries or white chocolate chips for extra texture.
Step-by-Step Instructions
Follow these steps to create a Strawberry Cool Whip Pie that’s creamy, fruity, and effortlessly delicious:
- Prepare the Filling:
- In a large mixing bowl, combine 14 oz sweetened condensed milk, 8 oz thawed Cool Whip, and 1 tsp vanilla extract.
- Gently fold the mixture with a spatula until smooth and well combined, being careful not to deflate the Cool Whip.
- Add the Strawberry Filling:
- Carefully fold in 21 oz strawberry pie filling, ensuring it’s evenly distributed throughout the mixture without overmixing.
- Assemble the Pie:
- Pour the strawberry-Cool Whip mixture into a 9-inch graham cracker pie crust.
- Spread evenly with a spatula to create a smooth, uniform surface.
- Chill the Pie:
- Cover the pie with plastic wrap to prevent absorbing fridge odors.
- Refrigerate for at least 4 hours, or until the filling is set and firm.
- Serve:
- Remove from the fridge, slice into 8 equal portions with a sharp knife, and serve cold.
- Optionally garnish with fresh strawberries, whipped cream, or a drizzle of chocolate for extra flair.
Cooking Tips
- Thaw Cool Whip Properly: Let Cool Whip thaw in the fridge for 4–5 hours or overnight to ensure a smooth texture.
- Gentle Folding: Fold ingredients slowly to maintain the airy texture of the Cool Whip and avoid a dense filling.
- Chill Thoroughly: Ensure at least 4 hours of chilling to set the pie properly for clean slices.
- Clean Slices: Dip a knife in hot water and wipe dry between cuts for neat, professional slices.
Assembly: Building the Perfect Strawberry Cool Whip Pie
This pie is all about layering a creamy, fruity filling in a crunchy crust for a refreshing dessert. Here’s how to make it look and taste amazing:
- Graham Cracker Crust:
- Use a pre-made crust for convenience, or press it firmly if homemade to hold the filling.
- Ensure the crust is fully cooled if freshly made to avoid softening.
- Strawberry-Cool Whip Filling:
- Fold the filling gently to keep it light and fluffy.
- Spread evenly in the crust to create a smooth, appealing surface.
- Presentation Tips:
- Serve on a pie plate to showcase the vibrant pink filling and golden crust.
- Garnish with fresh strawberry slices, a dollop of whipped cream, or mint leaves for a festive touch.
- Pair with iced tea, lemonade, or a sparkling drink to complement the fruity flavors.
Storage and Make-Ahead Tips
This pie is perfect for preparing ahead and stores well:
- Refrigerator: Store covered in the fridge for up to 5 days. Keep in the pie dish or transfer slices to an airtight container.
- Freezer: Freeze the whole pie or slices (wrapped tightly in plastic wrap and foil) for up to 1 month. Thaw in the fridge overnight before serving; note that texture may soften slightly.
- Make-Ahead: Prepare the pie up to 2 days in advance and refrigerate until ready to serve. Add garnishes just before serving for the freshest look.
- Serving Tip: Serve chilled for a firm, refreshing texture; avoid leaving at room temperature for more than 1–2 hours due to the dairy content.
Recipe Variations
Get creative with these fun twists to make the pie your own:
- Mixed Berry Cool Whip Pie: Replace strawberry pie filling with a mixed berry filling for a colorful, tangy twist.
- Chocolate Strawberry Pie: Use a chocolate cookie crust or drizzle melted chocolate over the top before chilling.
- Lemon Strawberry Pie: Add 1 tbsp lemon zest to the filling for a citrusy brightness.
- Peach Cool Whip Pie: Swap strawberry filling for peach pie filling for a summery variation.
- Gluten-Free Version: Use a gluten-free graham cracker crust and ensure the pie filling is gluten-free.
Nutritional Information (Approximate)
- Per Slice (1 of 8):
- Calories: Approximately 300 kcal
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 45 g
- Sugar: 35 g
- Sodium: 200 mg
- Note: Values are approximate and depend on specific brands used.
Conclusion
Strawberry Cool Whip Pie is the ultimate no-bake dessert, offering a perfect blend of creamy, fruity filling and crunchy graham cracker crust in every refreshing bite. With its minimal prep, vibrant flavors, and crowd-pleasing appeal, it’s a must-try for summer gatherings, potlucks, or any time you crave a light, sweet treat. This recipe is so easy and delicious, you’ll want to make it a go-to for every occasion. So grab your Cool Whip, mix that filling, and get ready to enjoy a pie that’s pure strawberry bliss!
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Strawberry Cool Whip Pie
Description
Craving a refreshing, no-bake dessert that’s perfect for warm days or gatherings? Look no further than Strawberry Cool Whip Pie! This delightful pie combines creamy Cool Whip, sweet strawberry pie filling, and rich sweetened condensed milk, all nestled in a crunchy graham cracker crust.
Ingredients
This pie comes together with just five ingredients that create a creamy, fruity dessert. Here’s what you need and why each matters:
-
Sweetened Condensed Milk (14 oz can): Provides a rich, sweet base that binds the filling and adds creaminess.
-
Cool Whip (8 oz container, thawed): Creates a light, fluffy texture for the filling.
-
Vanilla Extract (1 tsp): Enhances the filling with a warm, sweet note.
-
Strawberry Pie Filling (21 oz can): Adds sweet, fruity flavor and vibrant color.
-
Graham Cracker Pie Crust (9 inch): Offers a crunchy, buttery base that complements the creamy filling.
Substitutions and Variations
-
Sweetened Condensed Milk: Use a dairy-free condensed coconut milk for a vegan version.
-
Cool Whip: Substitute with 2 cups homemade whipped cream (whip 1 cup heavy cream with ¼ cup powdered sugar) or a dairy-free whipped topping.
-
Pie Filling: Swap for cherry, blueberry, or raspberry pie filling for a different fruit flavor.
-
Crust: Use a chocolate cookie crust, shortbread crust, or a homemade graham cracker crust for a twist.
-
Gluten-Free: Use a gluten-free graham cracker crust and ensure the pie filling is gluten-free.
-
Add-Ins: Fold in ½ cup fresh sliced strawberries or white chocolate chips for extra texture.
Instructions
Follow these steps to create a Strawberry Cool Whip Pie that’s creamy, fruity, and effortlessly delicious:
-
Prepare the Filling:
-
In a large mixing bowl, combine 14 oz sweetened condensed milk, 8 oz thawed Cool Whip, and 1 tsp vanilla extract.
-
Gently fold the mixture with a spatula until smooth and well combined, being careful not to deflate the Cool Whip.
-
-
Add the Strawberry Filling:
-
Carefully fold in 21 oz strawberry pie filling, ensuring it’s evenly distributed throughout the mixture without overmixing.
-
-
Assemble the Pie:
-
Pour the strawberry-Cool Whip mixture into a 9-inch graham cracker pie crust.
-
Spread evenly with a spatula to create a smooth, uniform surface.
-
-
Chill the Pie:
-
Cover the pie with plastic wrap to prevent absorbing fridge odors.
-
Refrigerate for at least 4 hours, or until the filling is set and firm.
-
-
Serve:
-
Remove from the fridge, slice into 8 equal portions with a sharp knife, and serve cold.
-
Optionally garnish with fresh strawberries, whipped cream, or a drizzle of chocolate for extra flair.
-
Cooking Tips
-
Thaw Cool Whip Properly: Let Cool Whip thaw in the fridge for 4–5 hours or overnight to ensure a smooth texture.
-
Gentle Folding: Fold ingredients slowly to maintain the airy texture of the Cool Whip and avoid a dense filling.
-
Chill Thoroughly: Ensure at least 4 hours of chilling to set the pie properly for clean slices.
-
Clean Slices: Dip a knife in hot water and wipe dry between cuts for neat, professional slices.
FAQs
Q: Can I use fresh strawberries instead of pie filling?
A: Pie filling is recommended for its thickened, sweet consistency. For fresh strawberries, cook 2 cups sliced strawberries with ½ cup sugar and 1 tbsp cornstarch until thickened, then cool before folding in.
Q: Is this pie very sweet?
A: It’s sweet due to the condensed milk and pie filling. Use less condensed milk (10 oz) or a low-sugar pie filling for a lighter sweetness.
Q: Why is my pie runny?
A: Runny pie can result from under-chilling or overmixing the Cool Whip. Chill for at least 4 hours and fold gently to maintain structure.
Q: Can I use a homemade crust?
A: Yes! Make a graham cracker crust with 1½ cups graham cracker crumbs, ⅓ cup melted butter, and ¼ cup sugar; press into a 9-inch pie dish and chill.
Q: How do I store leftovers?
A: Store in the fridge for up to 5 days or freeze for up to 1 month. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use dairy-free condensed coconut milk, plant-based whipped topping, and a vegan graham cracker crust; ensure the pie filling is vegan-friendly.