Description

Craving a light, creamy dessert that’s ready with minimal effort and perfect for warm days? What if you could whip up a refreshing pie that combines sweet strawberries and fluffy Cool Whip in just 15 minutes of prep? Say hello to Strawberry Cool Whip Pie! This no-bake treat features a silky filling of sweetened condensed milk, Cool Whip, and strawberry pie filling, all nestled in a crunchy graham cracker crust

Ingredients

For the Pie

Sweetened Condensed Milk (14 oz, 1 can): Adds rich sweetness and a creamy texture to the filling.
Cool Whip (8 oz, 1 container, thawed): Creates a light, fluffy texture that balances the dense condensed milk.
Vanilla Extract (1 tsp): Enhances the filling with a warm, aromatic note.
Strawberry Pie Filling (21 oz, 1 can): Provides sweet, fruity flavor and vibrant color.
Graham Cracker Pie Crust (9 inch, pre-made): Offers a crunchy, buttery base that complements the creamy filling.

Substitutions and Variations

Sweetened Condensed Milk: Use coconut sweetened condensed milk for a dairy-free or tropical twist; reduce to 10 oz for a less sweet pie.
Cool Whip: Replace with homemade whipped cream (1 cup heavy cream, 2 tbsp powdered sugar, whipped) or dairy-free whipped topping.
Vanilla Extract: Omit if unavailable, or use ½ tsp almond extract for a nutty note.
Strawberry Pie Filling: Swap with cherry, blueberry, or raspberry pie filling; use homemade filling (2 cups fresh strawberries, ½ cup sugar, 1 tbsp cornstarch, cooked until thick).
Graham Cracker Crust: Substitute with a pre-made shortbread crust, Oreo crust, or homemade crust (1½ cups graham cracker crumbs, ¼ cup sugar, ⅓ cup melted butter, pressed and baked at 350°F for 8 minutes).
Vegan Option: Use coconut sweetened condensed milk, dairy-free whipped topping, vegan pie filling (check for gelatin), and a vegan graham cracker crust.
Gluten-Free: Use a gluten-free graham cracker crust and ensure pie filling is gluten-free.

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Instructions

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 fully combined, about 1–2 minutes.
- Tip: Thaw Cool Whip in the refrigerator for 4 hours for easy folding, and fold gently to maintain its airy texture.
Add the Strawberry Filling:
- Carefully fold in 21 oz strawberry pie filling, stirring gently until evenly distributed and the mixture is a uniform pink color, about 1 minute.
- Tip: Fold slowly to avoid deflating the Cool Whip, and ensure the pie filling is evenly mixed for consistent flavor.
Assemble the Pie:
- Pour the strawberry-Cool Whip mixture into a 9-inch pre-made graham cracker pie crust.
- Spread evenly with a spatula, smoothing the top for a polished look.
- Tip: Tap the pie gently on the counter to remove air bubbles, and ensure the filling reaches the edges of the crust.
Chill the Pie:
- Cover the pie with plastic wrap or a pie lid to prevent absorbing fridge odors.
- Refrigerate for at least 4 hours, or until the filling is set and firm to the touch.
- Tip: Chill overnight for a firmer texture, and place in the coldest part of the fridge for faster setting.
Serve:
- Remove the pie from the refrigerator and uncover.
- Slice into 8 even wedges using a sharp knife, wiping the blade between cuts for clean edges.
- Serve cold, optionally garnished with fresh strawberries, whipped cream, or a sprinkle of graham cracker crumbs.
- Tip: Use a pie server to lift slices cleanly, and serve immediately to maintain the chilled texture.