Go Back
+ servings
Creamy Strawberry Pie Recipe

Creamy Strawberry Pie Recipe

Creamy Strawberry Pie made with fresh and aromatic strawberries, baked into a luxurious custard and topped with a buttery streusel topping, makes the perfect summer treat.
Course Dessert
Cuisine American
Keyword Strawberry Pie
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 286kcal
Author Catalina Castravet


  • One 9 inch pie crust

Pie Filling:

  • 1 cup white sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon salt
  • 2 eggs beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 lbs fresh strawberries sliced
  • 4 tablespoons cornstarch

Streusel Topping:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter cold and cubed


  • Preheat oven to 350 degrees.
  • Line the bottom and sides of a 9 inch pie plate with a store-bought pie crust.

Pie Filling:

  • In a large bowl, combine 1 cup of sugar with 1/3 cup of flour, and salt. Whisk to combine.
  • Add the beaten eggs, sour cream and vanilla extract, whisk until well combined.
  • Add the strawberries to a large bowl and top with cornstarch. Gently stir to with a spatula and try to coat all the pieces.
  • Transfer the strawberries to the prepared crust. Distribute evenly.
  • Top the strawberries with the custard mixture.

Streusel Topping:

  • In a medium bowl, combine both white and brown sugar, cinnamon and 3/4 cups flour. Stir to combine.
  • Add the butter, using a fork or pastry cutter combine the mixture until it resembles coarse crumbs. You can also use your hands to mix it.
  • Sprinkle the streusel on top of the pie.


  • Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. If the crust starts to brown more than you prefer, place foil over the crust and continue baking.
  • Remove from oven and place pie to cool on a wire rack.
  • After completely cooled, refrigerate for at least 3-4 hours for the custard to settle.
  • Serve with vanilla ice cream and garnish with fresh mint leaves.


Keep the pie refrigerated and serve chilled. Consume within 2 days, as the strawberries will start releasing extra liquid into the custard.


Serving: 0g | Calories: 286kcal | Carbohydrates: 50g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 112mg | Potassium: 192mg | Fiber: 2g | Sugar: 38g | Vitamin A: 310IU | Vitamin C: 44.6mg | Calcium: 62mg | Iron: 1.3mg