Strawberry Cream Pie
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
  • Crust:
  • 4½ ounces Nabisco Chocolate Wafer Cookies
  • 2 tablespoons sugar
  • 4 tablespoons (½ stick) unsalted butter, melted
  • Strawberry layer:
  • 16 ounces (1 pound) strawberries
  • Cream layer:
  • 8 ounces mascarpone cheese
  • 1¼ cups heavy whipping cream
  • ¼ cup sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon cocoa powder for dusting
  1. For the crust:
  2. Preheat oven to 350°. Set aside 9” pie plate.
  3. Place cookies and sugar into a food processor fitted with metal blade. Process until it is the consistency of fine crumbs. Add melted butter and pulse on/off until well blended.
  4. Transfer crumbs to 9” pie plate. Bake for 8 minutes and cool completely before filling.
  5. For the strawberry layer:
  6. Wash, hull and slice the berries. Dry completely in paper towels. Prepare the filling while the berries dry.
  7. For the cream layer:
  8. Place the mascarpone, cream, sugar and vanilla into mixing bowl. Beat until stiff peaks form.
  9. Place the berries evenly over the crust. Use a spatula to transfer the beaten cream onto the center of the berries. Use a small metal spatula to evenly spread the cream layer.
  10. Dust cocoa over the top and refrigerate until serving.
  11. Betsy's tidbit:
  12. Strawberry Cream Pie is best when eaten within 2 days.
Additional time is needed to cool the crust.
Recipe by Desserts Required at