Strawberry Cream Pie
This light, indulgent-tasting dessert turns a match made in heaven into a perfect pretty pink pie. With a silky strawberry filling, low-fat cream and a crumbly biscuit base, this no-bake sweet treat is utterly irresistible and surprisingly low in calories. As good as it might look, remember not to rush trying your first slice – you want your filling to set and the intense fruity flavours to mingle first!
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NutritionPer Serving
- Calories216
- Carbs20g
- Protein6.9g
- Fat11g
- Saturates3.6g
- Sugars6.7g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you can’t get enough of strawberries and cream, you need to try this gorgeous Strawberry Cream Pie recipe. While it looks and tastes so impressive, we’ve managed to keep the calories down to just 216 calories per slice.
Making the most of a classic flavour combo, we’ve swirled reduced-fat cream together with strawberries for our intensely fruity filling. To keep every spoonful sweet and decadent, we’ve used a nifty slimming-friendly ingredient: sugar-free strawberry jelly crystals. Combined with a homemade strawberry puree, they give our filling its eye-catching pretty pink colour.
Our top tip for this recipe is not to rush! You don’t have to put the oven on to rustle up this scrummy sweet treat, but you will need to have some patience. This cream pie needs to chill in the fridge for around 1 and a half hours to 2 hours, before the fun of decorating can begin.
You can’t beat this one with an extra swirl of low-fat aerosol cream and a cuppa! For even more strawberry-based inspiration, take a look through our favourite things to make with strawberries.
What diets is this Strawberry Cream Pie suitable for?
Strawberry Cream Pie can be enjoyed on gluten-free diets, as long as you make your biscuit base with crumbled, gluten-free biscuits (we’ve used reduced-fat digestive biscuits).
If you’re cooking for people with allergies, it’s SO important to be extra careful when checking ingredients and preparing food.
Do you need any special ingredients to make Strawberry Cream Pie?
We’ve used a short list of simple ingredients to make this gorgeous, show-stopping cream pie recipe.
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A loose-bottomed flan tin always comes in handy for delicate cakes and pies.
You’ll find sachets of sugar-free jelly crystals at the supermarket or on Amazon.
How many calories are in this Strawberry Cream Pie?
This Strawberry Cream Pie is included in our Everyday Light category because it contains just 216 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Strawberry Cream Pie recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Lightly grease the flan tin with a little reduced-fat spread. Blitz the biscuits in a food processor, to make fine crumbs, or crush them in a food bag by bashing them with a rolling pin. Tip the biscuit crumbs into a small mixing bowl. Melt the reduced-fat spread in a small saucepan over a very low heat or in a small bowl in the microwave on low, then pour it into the bowl of biscuit crumbs and stir to combine.
Step 2
Tip the biscuit-crumb mixture into the greased flan tin and spread it out. Using the back of a dessert spoon, press the crumbs down onto the base and up the sides of the tin to form a biscuit-crumb pie case. Place in the fridge while you make the filling.
Step 3
To make the filling, place the strawberries in a food processor or use a stick blender, to blitz to a smooth puree. Push the puree through a sieve into a small bowl, scraping the puree off the bottom of the sieve and into the bowl. Discard the pips remaining in the sieve.
Step 4
Place the reduced-fat cream cheese in a medium bowl and stir with a wooden spoon until smooth and softened. Add the yoghurt and strawberry puree and stir well until evenly combined.
Step 5
Place the jelly crystals in a small cup and add 4 tbsp boiling water. Stir until the crystals have completely dissolved and the liquid is clear and free from lumps. Leave to cool slightly for about 2 minutes, then quickly add to the bowl of creamy strawberry filling, stirring well until completely combined.
Step 6
Scrape the mixture into the chilled pie case, spread out evenly and place in the fridge for 1 ½-2 hours to set. After chilling, the filling should be set. Carefully remove the outer ring from the flan tin. An easy way to do this is to stand a jug with a level rim upside down on the work surface and carefully place the flan tin on top of the jug, holding the sides of the tin. Gently press the tin down and the pie will be released from the outer ring. The pie will still be on the metal base of the flan tin.
Step 7
Place the strawberry pie on a serving plate. You can either leave the pie on the metal flan tin base or carefully slide the pie off the base and onto the plate.
Step 8
To decorate, place the strawberry slices around the edge of the pie and pipe small aerosol cream rosettes between each strawberry slice. Serve the pie on its own or with an extra swirl of aerosol cream.
What could I serve with this Strawberry Cream Pie?
This Strawberry Cream Pie is an indulgent treat all on its own, or you can add a swirl of low-fat aerosol cream to your bowl too.
Try it after a gorgeous three-course dinner with any (or all!) of these dishes:
How do you know when Strawberry Cream Pie is ready?
Your Strawberry Cream Pie filling should be set after around 2 hours in the fridge. Carefully remove the outer ring of the flan tin and set your pie on a metal base, ready to be decorated.
How long can you keep Strawberry Cream Pie in the fridge?
Make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Strawberry Cream Pie can be kept in the fridge for around 1-2 days.
Can I freeze Strawberry Cream Pie?
This recipe is not suitable for freezing.
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Strawberry Cream Pie
With a couple of tasty, low-fat swaps, this irresistible Strawberry Cream Pie is pretty, pink and far lower in calories than you'd think.
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Prep Time
2 HR
- KCals 216
- Carbs 20G
Instructions
- Lightly grease the flan tin with a little reduced-fat spread. Blitz the biscuits in a food processor, to make fine crumbs, or crush them in a food bag by bashing them with a rolling pin. Tip the biscuit crumbs into a small mixing bowl. Melt the reduced-fat spread in a small saucepan over a very low heat or in a small bowl in the microwave on low, then pour it into the bowl of biscuit crumbs and stir to combine.
- Tip the biscuit-crumb mixture into the greased flan tin and spread it out. Using the back of a dessert spoon, press the crumbs down onto the base and up the sides of the tin to form a biscuit-crumb pie case. Place in the fridge while you make the filling.
- To make the filling, place the strawberries in a food processor or use a stick blender, to blitz to a smooth puree. Push the puree through a sieve into a small bowl, scraping the puree off the bottom of the sieve and into the bowl. Discard the pips remaining in the sieve.
- Place the reduced-fat cream cheese in a medium bowl and stir with a wooden spoon until smooth and softened. Add the yoghurt and strawberry puree and stir well until evenly combined.
- Place the jelly crystals in a small cup and add 4 tbsp boiling water. Stir until the crystals have completely dissolved and the liquid is clear and free from lumps. Leave to cool slightly for about 2 minutes, then quickly add to the bowl of creamy strawberry filling, stirring well until completely combined.
- Scrape the mixture into the chilled pie case, spread out evenly and place in the fridge for 1 ½-2 hours to set. After chilling, the filling should be set. Carefully remove the outer ring from the flan tin. An easy way to do this is to stand a jug with a level rim upside down on the work surface and carefully place the flan tin on top of the jug, holding the sides of the tin. Gently press the tin down and the pie will be released from the outer ring. The pie will still be on the metal base of the flan tin.
- Place the strawberry pie on a serving plate. You can either leave the pie on the metal flan tin base or carefully slide the pie off the base and onto the plate.
- To decorate, place the strawberry slices around the edge of the pie and pipe small aerosol cream rosettes between each strawberry slice. Serve the pie on its own or with an extra swirl of aerosol cream.
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