Strawberry Cream Pie With Chocolate Cookie Crust
- Total Time
- 30 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 6ounces/170 grams chocolate wafer cookies (about 35 cookies)
- 1tablespoon granulated sugar
- ¼teaspoon kosher salt (Diamond Crystal)
- 6tablespoons/85 grams unsalted butter, melted and cooled
- 1½teaspoons unflavored powdered gelatin (from 1 packet)
- 1¾cups/420 milliliters sour cream
- 1teaspoon vanilla bean paste or pure vanilla extract
- ½cup/120 milliliters heavy cream
- ¼cup/50 grams granulated sugar, plus more if needed
- ¼teaspoon kosher salt (Diamond Crystal)
- 1pound/454 grams strawberries, halved, quartered if large
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
315 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 3 grams protein; 234 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1½ cups). Add butter and pulse until the mixture looks like wet sand.
- Step 2
Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
- Step 3
Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and ¼ teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
- Step 4
Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.
Private Notes
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Cooking Notes
Euphemia Thompson
Buy Ko-Jel if the issue is animal-related. Kosher gelatin is vegan
Lilikoi
How may I substitute agar agar or another non meat ingredient for the gelatin?
Ellen
Made the chocolate crust-cream-strawberry pie...I had no sour cream, so used plain yogurt. Also, I had no heavy cream on hand so I substituted vanilla ice cream. It came out perfect!
salex53
This is one of those obnoxious comments where the writer changes everything. But, my point is that this is a great framework to use. When I couldn’t find chocolate wafers, I used vanilla wafers. Since peaches are perfect now, I used them instead of strawberries. I am really excited to work on more variations. What a great concept.
Ellen
Also, I did not bake the crust. Just used oreo cookie crumbs with melted butter and pressed into the pie plate.
Susan
Don't know where you are located GeneE - but they are in season in Michigan...my garden is full of them!
Cathy Brooks
Nabisco Famous Chocolate Wafers in a long yellow cardboard sleeve with a cellophane top. At my grocery store, they are in a display with the ice cream toppings by the ice cream freezers, not by the other cookies.
luv2h20ski
This looks and beautiful and I really wanted to love it. The idea of sour cream pie doesn’t appeal to me so I used another reviewer’s suggestion and made it with Greek yogurt (which I love). Turned out fine, but this is not a wow dessert. The gelatin cream filling is rather boring.
r.California
Dewey’s Bakery, brownie crisp cookies are a good alternative to the discontinued nabisco wafers.
Michelle
I doubled the crust into a 9in springform pan and 1 and 2/3rdsed the filling so it perfectly used one packet gelatin and one full container of sour cream. I also cut the berries up much smaller and mixed into the filling. Came out amazing!
Denis
Made to spec, and tasted amazing. However, the crust dough isn’t nearly enough to get a high enough rim that goes well beyond the filling (like shown in the recipe picture) - and I did use the correct pan size.
Leslie, Alexandria VA
Very good as it is light and not too sweet. I sweetened the strawberries.
mosaic
Delicious as written. Used some of my CSA strawberries early this summer. I took it to a potluck and it vanished quickly. Strawberries are out of season now, so I substituted wild blackberries this time. It was even better. I’m going to try raspberries next time.
Mel
My oven temp is generally accurate but for some reason, the crust on this burned after only 18 minutes. Another note: the mellow tang of the sour cream makes this pie a good choice for more sophisticated palates. I think my toddler would have preferred a standard vanilla pudding filling.
Christina Robb
It looks like Oreo crust - are these the chocolate wafer cookies that are listed. I think of a wafers as drier cookies.
Cathy Brooks
Nabisco Famous Chocolate Wafers in a long yellow cardboard sleeve with a cellophane top. At my grocery store, they are in a display with the ice cream toppings by the ice cream freezers, not by the other cookies.
Mary W
Use all the cookies in the box/package. the crust seemed too thin.
salex53
This is one of those obnoxious comments where the writer changes everything. But, my point is that this is a great framework to use. When I couldn’t find chocolate wafers, I used vanilla wafers. Since peaches are perfect now, I used them instead of strawberries. I am really excited to work on more variations. What a great concept.
karpan
Can I substitute greek yogurt for the sour cream?
GeneE
Strawberries are no longer in season
Susan
Don't know where you are located GeneE - but they are in season in Michigan...my garden is full of them!
Ellen
Also, I did not bake the crust. Just used oreo cookie crumbs with melted butter and pressed into the pie plate.
Ellen
Made the chocolate crust-cream-strawberry pie...I had no sour cream, so used plain yogurt. Also, I had no heavy cream on hand so I substituted vanilla ice cream. It came out perfect!
Millcreek
I would like to know the same answer. Don’t eat gelatin, what is best to substitute?
Euphemia Thompson
Buy Ko-Jel if the issue is animal-related. Kosher gelatin is vegan
Michellio
From the web, but I knew this and checked it: Kosher gelatin is derived from kosher slaughtered and processed bovine sources or from kosher species of fish. Gelatin derived from fish is permitted in yogurt or other dairy foods according to most opinions." Star-K also told us their position on the use of gelatin (a meat product) in yogurt (a dairy product).
Hanh
@euphemia thompson, kosher gelatin is NOT vegan.
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