Fresh Strawberry Pie Recipe

I love finding new ways to make classic desserts feel special, and this fresh strawberry pie recipe is exactly that. Instead of a standard cream cheese or whipped cream base, we’re building this pie with a vibrant, slightly earthy matcha cream layer. This recipe is designed to be easy and no-bake, so you can create a showstopping dessert without turning on your oven during hot weather. It’s a family-friendly favorite that delivers big on visual appeal and flavor contrast with minimal effort. This easy fresh strawberry pie recipe creates clean slices and a new favorite way to enjoy fresh strawberries.

Ingredients

Making this fresh strawberry pie recipe with its unique matcha layer starts with high-quality ingredients.

• 1 pre-made pie crust (23 cm / 9 inches): A flaky crust is essential for this fresh strawberry pie. Ensure the crust is blind-baked according to package directions and fully cooled before assembly. If I’m short on time, I often choose a good quality store-bought crust for a shortcut.
• For the Matcha Cream Layer:
• 240 ml (1 cup) full-fat milk: Use whole milk for the richest and creamiest matcha filling; low-fat options can result in a thinner cream.
• 50 g (1/4 cup) granulated sugar: Sweetens both the matcha cream and the strawberry glaze. Adjust slightly to taste, depending on the sweetness of your fresh strawberries.
• 2 large egg yolks: The primary thickener for the creamy layer, providing richness and structure. Temper them carefully by adding hot milk slowly to prevent scrambling.
• 20 g (2 tablespoons) cornstarch: A key thickening agent for both the matcha cream filling and the strawberry topping. Ensure it is properly dissolved in a cold liquid (milk/water) before heating to avoid lumps.
• 5 g (1 teaspoon) culinary-grade matcha powder: Use culinary-grade matcha for a vibrant green color and a subtle earthy flavor. Sift the matcha powder to avoid clumping when mixing with the other ingredients.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Adds depth and classic sweetness. Ensure it is alcohol-free to prevent a slightly bitter aftertaste in the no-bake filling.
• 30 g (2 tablespoons) unsalted butter, softened: Provides a rich mouthfeel and silky texture to the finished matcha cream. Add it after removing the cream from the heat and stir until fully incorporated.
• For the Strawberry Topping:
• 900 g (2 pounds) fresh strawberries, hulled and halved: This fresh strawberry pie relies on firm, ripe, and sweet strawberries for the best results. We split the berries between a cooked glaze portion and a fresh, raw portion for texture contrast.
• 30 ml (2 tablespoons) fresh lemon juice: Balances the sweetness of the fruit and enhances the overall flavor profile. Freshly squeezed juice works best for optimal flavor.
• 120 ml (1/2 cup) cold water: Used to create the cornstarch slurry for thickening the strawberry glaze. Ensure the water is cold before mixing with cornstarch to prevent lumps.
• For Garnish:
• 2 g (1/2 teaspoon) culinary-grade matcha powder, for dusting.

Instructions

Making this fresh strawberry pie recipe requires careful timing to ensure clean slices. Follow these steps carefully for a perfect result.

1. Prepare the pie crust: If starting with a pre-made crust, ensure it is fully blind-baked according to package directions until golden brown. For homemade crust, prick the bottom with a fork, line with parchment paper, fill with pie weights, and bake at 190°C (375°F) for 15 minutes. Remove weights/parchment and bake for another 10-15 minutes until golden brown; let cool completely on a wire rack.
2. Make the matcha cream layer: In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and matcha powder until smooth and pale green. In a saucepan, heat the milk over medium heat until just simmering. Slowly drizzle half of the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan, cook over medium-low heat while whisking until significantly thickened and coming to a gentle boil for 1 minute. Remove from heat, stir in vanilla and softened butter until smooth. Transfer the matcha cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours until completely firm. If the cream becomes lumpy during cooking, pass it through a fine-mesh sieve before chilling.
3. Prepare the strawberry topping base: In a medium saucepan, combine 300g (about 1/3) of the halved strawberries, 100g (1/2 cup) granulated sugar, and fresh lemon juice. In a small separate bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Add the slurry to the saucepan, then cook over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens and becomes glossy and translucent. Remove from heat and let cool for 10 minutes.
4. Finish the strawberry filling: Gently fold the remaining 600g (2/3) fresh, raw strawberry halves into the slightly cooled cooked strawberry mixture. The goal is to coat the fresh berries with the glaze without cooking them. This ensures the fresh berries retain their shape and firmness while being held together by the glaze.
5. Assemble the pie: Once the matcha cream is thoroughly chilled and firm, spread it evenly into the bottom of the cooled pie crust. Spoon the strawberry topping mixture carefully over the matcha cream layer. Arrange the fresh strawberries decoratively to create an appealing mound and spread any remaining glaze evenly over the top.
6. Chill and serve: Refrigerate the fresh strawberry pie for a minimum of 4 hours, or ideally overnight, to allow the filling to set completely. Proper chilling prevents the pie from becoming watery and ensures clean slices. Dust lightly with additional matcha powder just before serving for a vibrant finish.

Making Ahead and Storage Tips

This fresh strawberry pie recipe is perfect for making in advance; prepare it one full day before serving to ensure the filling sets completely. The matcha cream layer needs a minimum of 2 hours to chill, and the full pie assembly requires at least 4 hours. Making it overnight gives the best results for clean slicing.

Store the assembled pie in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3 days. The crust may begin to soften after day one, so enjoy it soon after making. Avoid freezing this pie, as the fresh strawberries will become mushy upon thawing.

If transporting to a gathering, keep the pie refrigerated until just before leaving home. Use a sturdy pie carrier to protect the delicate filling and keep it level during transit. If traveling for more than 30 minutes, place the carrier in a cooler with ice packs.

Recipe Variations for Dietary Needs

Easily adapt this fresh strawberry pie recipe for different dietary needs. To make the crust gluten-free, use a store-bought gluten-free pie crust, making sure to blind-bake it first. The filling itself is naturally gluten-free as written.

For a dairy-free cream base, use full-fat oat milk or almond milk in place of cow’s milk. Swap the unsalted butter for a high-quality plant-based butter alternative. Be aware that plant-based milk may require slightly longer cooking time to achieve the same thickness.

If fresh strawberries are out of season, try swapping them for other fresh berries like blueberries or raspberries. Adjust the sugar content slightly depending on the tartness of the alternative fruit.

FAQs about No-Bake Strawberry Pie

Why did my pie turn out runny?

The most common cause is not allowing enough time for chilling. The pie must chill for at least 4 hours (ideally overnight) to allow the cornstarch in both the glaze and cream to fully set. Ensure you cooked the matcha cream until it thickened significantly and boiled for 1 minute before chilling.

Can I use frozen strawberries?

We do not recommend using frozen strawberries for this recipe, as they release too much liquid when thawed, resulting in a soggy filling. For the best texture, use only fresh, firm strawberries in this fresh strawberry pie recipe.

Can I make the matcha cream layer without eggs?

Yes, for an egg-free version, you can create a simple pudding base using a higher ratio of cornstarch. Replace the eggs with an additional tablespoon of cornstarch (whisked into the milk) and ensure you cook until a rolling boil is reached for thickening.

What if I don’t like matcha?

If you want a more traditional fresh strawberry pie, simply omit the matcha powder from the cream base. You will have a vanilla pastry cream base, which pairs beautifully with the strawberries.

How do I prevent the crust from getting soggy?

Ensure the blind-baked crust is fully cooled before adding the chilled filling. The blind-baking process creates a barrier against moisture, especially when paired with a chilled filling. I sometimes add a thin layer of melted chocolate to the bottom of the crust for extra protection.

Conclusion

This fresh strawberry pie recipe with its vibrant matcha cream twist proves that classics can be improved with a few creative adjustments. It offers a beautiful, no-bake solution for a stunning dessert that highlights the best of summer fruit.

Try this family-friendly recipe this week for your next dinner and share the photos with us! Save this fresh strawberry pie recipe to your quick meals board on Pinterest for later.

fresh strawberry pie recipe

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• Author: Samantha Hayes
• Total Time: 290 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A no-bake fresh strawberry pie featuring a vibrant and slightly earthy matcha cream layer instead of a traditional whipped cream base. This recipe offers a new twist on a classic dessert with high visual appeal and minimal effort.

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Ingredients

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• 1 pre-made pie crust (9 inch), blind-baked and cooled
• For the Matcha Cream Layer:
• 1 cup full-fat milk
• 0.75 cup granulated sugar (divided between cream and glaze)
• 2 large egg yolks
• 2 tablespoons cornstarch (divided between cream and glaze)
• 1 teaspoon culinary-grade matcha powder
• 1 teaspoon alcohol-free vanilla extract
• 2 tablespoons unsalted butter, softened
• For the Strawberry Topping:
• 2 pounds fresh strawberries, hulled and halved
• 2 tablespoons fresh lemon juice
• 0.5 cup cold water
• For Garnish:
• 0.5 teaspoon culinary-grade matcha powder, for dusting

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Instructions

1. Prepare Pie Crust: Bake pre-made pie crust according to package directions, or prick homemade crust, line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and parchment paper, then bake for another 10-15 minutes until golden brown; let cool completely.
2. Make Matcha Cream Layer: In a medium bowl, whisk together the egg yolks, sugar (0.25 cup portion), cornstarch (portion for cream, ~1 tablespoon), and matcha powder until smooth and pale green. In a saucepan, heat the milk over medium heat until just simmering. Slowly drizzle half of the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan, cook over medium-low heat while whisking until significantly thickened and coming to a gentle boil for 1 minute. Remove from heat, stir in vanilla and softened butter until smooth. Transfer the matcha cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours until completely firm.
3. Prepare Strawberry Topping Base: In a medium saucepan, combine 300g (about 1/3) of the halved strawberries, 0.5 cup granulated sugar, and fresh lemon juice. In a small separate bowl, whisk together the cornstarch (portion for glaze, ~1 tablespoon) and cold water until smooth to create a slurry. Add the slurry to the saucepan, then cook over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens and becomes glossy and translucent. Remove from heat and let cool for 10 minutes.
4. Finish Strawberry Filling: Gently fold the remaining fresh strawberry halves into the slightly cooled cooked strawberry mixture.
5. Assemble Pie: Once the matcha cream is thoroughly chilled and firm, spread it evenly into the bottom of the cooled pie crust. Spoon the strawberry topping mixture carefully over the matcha cream layer.
6. Chill and Serve: Refrigerate the fresh strawberry pie for a minimum of 4 hours, or ideally overnight, to allow the filling to set completely. Dust lightly with additional matcha powder just before serving.

Notes

To avoid lumps in the matcha cream during cooking, ensure the cornstarch is dissolved in a cold liquid first and temper the egg yolks carefully. If lumps still occur, pass the cream through a fine-mesh sieve before chilling. Proper chilling for at least 4 hours prevents a watery pie and ensures clean slices. Use firm, ripe, and sweet strawberries for the best results.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290 calories
• Sugar: 19 g
• Sodium: 70 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 45 mg