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no-bake pie filled with pudding and topped with glaze strawberries and whipped cream sits on a wooden background
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Baltimore Strawberry Cream Pie

This no bake pie recipe is made with chilled pulled, glazed strawberries and topped with whipped cream.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert, Pie
Cuisine: American
Keyword: baltimore strawberry pie, Haussner's strawberry pie, no bake strawberry pie, strawberry cream pie
Servings: 8 people
Calories: 173kcal
Author: NicholeL


  • 1 frozen pie crust
  • 2 cups vanilla pudding prepared
  • 1 pint strawberries hulled
  • 2 tablespoon strawberry preserves
  • ¼ cup whipped cream


  • Blind bake the pie shell according to package directions for a chilled pie. My pie shell said to bake for 12-15 minutes at 400 degrees. Let cool completely.
  • Spread prepared pudding into the cooled pie shell in an even layer.
  • Toss the strawberries in the preserves until coated, then arrange strawberries on top of the pie.
  • Pipe or squirt dollops of whipped cream around the edges of the pie.
  • Refrigerate until ready to serve.


If strawberries are large, cut them into quarters. Whipped cream (from a can) will melt down into the pie so wait to pipe that onto the pie until you are ready to serve. Pie will keep in the fridge as leftovers for 2 days, but the glaze will run into the pudding mixture. 


Serving: 1slice | Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 140mg | Potassium: 122mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 35mg | Calcium: 17mg | Iron: 1mg