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Close up shot of no bake strawberry shortcake pie topped with whipped cream dollops
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Strawberry Shortcake Pie

Fill a no-bake pie crust with pudding, fresh strawberries, and whipped cream for a pie version of your favorite summer dessert!
Prep Time20 mins
Chill Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 37kcal
Author: Dorothy Kern
Cost: $10


  • 1 Golden Oreo Crust or store-bought Graham Cracker Crust
  • 1 3.4 ounces box INSTANT vanilla or cheesecake pudding mix
  • 1 ¾ cups nonfat milk
  • 1 pound fresh strawberries hulled and sliced
  • whipped cream or whipped topping or canned whipped cream


  • Prepare crust as directed.
  • Whisk pudding mix and milk in a large bowl. Let sit for 1 minute, then pour into pie crust. Chill until set, at least one hour.
  • Before serving, top with sliced strawberries and whipped cream. You can make the pudding pie up to 24 hours ahead of time but don’t top it with the berries and whipped cream until ready to serve.



Serving: 1slice | Calories: 37kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 24mg | Potassium: 176mg | Fiber: 1g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 1mg