An ice cream truck favorite transformed into one incredibly creamy pie!
I’m sure you all remember the always iconic Strawberry Shortcake Bar. It’s the frozen treat that combines fruity strawberry ice cream with cool and creamy vanilla ice cream, and it’s coated in crispy crunchy strawberry-vanilla crumbles.
Well this week, I decided to turn this legendary ice cream bar into a pie. And guys, it did NOT disappoint…
With a layer of dreamy vanilla cream filling, sweet strawberry filling, and the most addictive crumb topping, this pie has everything you love about the classic Strawberry Shortcake Bar!
And thanks to the fact that this pie is ALMOST no-bake (more on this later), it’s incredibly easy to make.
The crust is a simple Nilla wafer cookie crust. Just crush up some Nilla wafer cookies, toss them with some sugar and melted butter, then press them into the bottom of a pie plate. There’s no need to bake the crust, since it’ll hold together just fine after it’s chilled in the refrigerator.
After the crust is made, it’s time for the fillings! Since the strawberry and vanilla layer consist of some of the same ingredients, make sure you read the recipe instructions CAREFULLY. First, you’ll make up some fresh whipped cream by beating some heavy cream, powdered sugar, and vanilla together until stiff peaks form. The whipped cream is then transferred to another bowl, so that you can beat some cream cheese and powdered sugar together. Half of the cream cheese mixture is removed from the bowl to be used for the strawberry filling.
To finish making the vanilla filling, half of the whipped cream is stirred into the cream cheese mixture that’s still in the mixing bowl. Once it’s combined, the filling goes right into the crust.
Now it’s time to finish the strawberry filling! Take a small box of strawberry gelatin mix and dissolve it in some boiling water. Make sure that the water is HOT so that you don’t end up with tiny bits of undissolved gelatin throughout your filling. If it hasn’t all dissolved/melted, heat it in the microwave at 10-second increments, until the mixture is completely smooth and liquified.
The strawberry gelatin liquid is then combined with the remaining half of the cream cheese mixture. Since the gelatin mixture tends to splash up the sides of the bowl, make sure to scrape down the sides of the bowl between mixings so that the gelatin doesn’t solidify. Once it’s smooth and combined, the rest of the whipped cream is folded in. Smooth this filling over the vanilla filling, and allow the pie to sit in the refrigerator for at least 6 hours so that it’s able to set up properly. I let my pie sit in the refrigerator overnight.
While the pie is chilling, you can make the crumb topping!
In a small bowl, combine a small box of of strawberry gelatin mix, a half cup of all-purpose flour, and 4 tablespoons of softened butter. Use a fork to mix all of the ingredients together until a moist crumb forms. The process is pretty much identical with the vanilla crumble, but you’ll use a small box of instant vanilla pudding mix instead of the strawberry gelatin mix.
Spread both the vanilla and strawberry crumbles evenly on a parchment paper-lined cookie sheet, then bake in a preheated 350ºF oven for 10 minutes. At the 5 minute mark, I recommend taking the crumble out and stirring it. This will ensure that the crumble doesn’t burn or get overly brown as it finishes baking. Allow the crumble to cool completely.
Just to warn you, this crumb topping recipe makes a lot, so you could definitely cut the recipe in half if you want. HOWEVER, I will say that this topping is fantastic sprinkled on top of ice cream, cake, yogurt, etc. I’ve even taken a strawberry, dipped it in whipped cream, then dipped it in this addictive crumble. Trust me, you’ll WANT the leftovers.
While this pie isn’t the same exact thing as a Strawberry shortcake Bar, it definitely tastes incredibly similar. It’s supremely creamy, packed with strawberry sweetness, and topped with the most amazing crispy crunchy strawberry vanilla crumbles! What more could you ask for??
Strawberry Shortcake Pie
Ingredients
Crust:
- 1 ½ cup Nilla wafer crumbs
- ⅓ cup granulated sugar
- 5 Tablespoons butter melted
Vanilla and Strawberry Filling:
- 1 cup heavy cream
- 1 ½ cup powdered sugar divided
- 1 teaspoon vanilla
- 12 ounces cream cheese softened
- 1 (3 oz) box strawberry gelatin mix, dry
- ⅓ cup boiling water
Crumb Topping:
- 1 (3 oz) package vanilla instant pudding mix, dry
- 1 (3 oz) package strawberry gelatin mix, dry
- ½ cup softened butter divided
- 1 cup all-purpose flour divided
Instructions
Make the Crust:
- Using a fork, toss the wafer crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate and refrigerate while you make the fillings.
Make the Fillings:
- In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until soft peaks form. Add a 1/2 cup powdered sugar and the vanilla and continue beating until stiff peaks form. Transfer whipped cream to another bowl.
- Return bowl to mixer and replace whisk attachment with paddle attachment. Beat the cream cheese and remaining 1 cup of powdered sugar together until smooth and creamy. Pour half of the cream cheese mixture into a separate bowl; set aside.
- Add half of the whipped cream to the cream cheese mixture that's still in the mixing bowl, beating until combined. Pour mixture into the crust, smoothing out into an even layer.
- Add the reserved cream cheese mixture back into the mixing bowl. Combine the strawberry gelatin mix and boiling water, stirring until completely dissolved. Pour gelatin mixture into the cream cheese mixture, beating until smooth and combined. Make sure to scrape down the sides of the bowl between mixings so that the gelatin mixture doesn't solidify along the walls of the bowl.
- Remove bowl from mixer and fold in the rest of the whipped cream. Pour strawberry filling on top of the vanilla cream filling, smoothing out with a spatula. Refrigerate for at least 6 hours, or overnight.
Make the Crumb Topping:
- Preheat the oven to 350ºF, and line a cookie sheet with parchment paper.
- In a small bowl combine the pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Use a fork to mix ingredients together until a crumble forms. In another small bowl, combine the gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Use a fork to mix ingredients together until a crumble forms.
- Spread both the vanilla and strawberry crumble onto the cookie sheet. Bake for 10 minutes, removing the crumb topping halfway through the baking time to stir, and then returning it to the oven to finish baking. Allow to cool completely.
Assemble the Pie:
- Sprinkle the crumb topping evenly over the pie.* Pipe dollops of freshly-whipped cream around the border of the pie. Slice into pieces, serve, and enjoy!