Photo: Romulo Yanes; Styling: Helen Crowther
Hands-on Time
35 Mins
Total Time
1 Hour 15 Mins
Serves 8 (serving size: 1 wedge)

Glorious spring berries are the focus here—tons of them, piled atop a layer of creamy filling. You can leave small berries whole in this no-bake strawberry pie recipe.

How to Make It

Step 1

Place chocolate wafers in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set.

Step 2

Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.

Ratings & Reviews

Yummy but could use a little tweaking

March 19, 2015
The flavor was delicious, but I would make a few changes.  Using the melted chocolate made the crust very hard and difficult to cut.  Next time I would omit the oil, add the chocolate unmelted to the crumbs and process, then maybe add a small amount of melted butter to the crumb mixture to help it hold together, but the fact that it is cold may be enough to hold the crust together with the cocoa solids in the chocolate.  For the topping I did not use any liquor- I substituted just a little bit of orange juice, and it tasted very bright and fresh.  I would not use a strawberry spread next time, as they can have an unappealing brownish-red color that looks unappetizing with the fresh berries.  Next time I will puree some berries with a little sugar or stevia and make my own sauce to mix with the berry halves.  I make one to go over cheesecake that is pureed berries, oj, and brandy boiled for just a few minutes and then cooled that would work perfect here.

Heartshinegirl's Review

October 26, 2013
This looked easy enough, but if you follow this recipe exactly and use the 1/3 less fat cream cheese it will not turn out very good because the cream cheese is going to be too soft and will not get firm like the photo shows. I made this tonight and followed the directions exactly. It came out runny in the center and the crust was so hard you could not cut through it. Terrible. You can alter this recipe slightly by using regular Philadelphia cream cheese and regular cool whip. Also don't use the crust it says... Just crumble the wafers without adding semi sweet chocolates. Trust me the chocolates make the crust a solid hard mass impossible to cut through once it's set ( freezer )... Seriously this recipe must have been imagined because while the photo is great it's NOT the recipe as stated. The cream cheese must have been normal cream cheese in that photo and the base just chocolate wafer crumbs!

Napes77's Review

July 28, 2013
Made this for company and everyone loved it. The reviews really helped! Here is an additional tip: Make the crust, add the filling and freeze it. Remove from freezer about 30 minutes before serving. Prepare the strawberries as usual, but instead of topping the pie with them, add strawberries to each individual slice as you are serving it. It is beautiful, delicious but this maintains the integrity of the pie for any leftovers, as the strawberries on the pie would make it quite mushy.

kcuervo's Review

May 12, 2014
What a delicious dessert! Perfect for this strawberry season. A few reviewers commented that it was too much whipped topping. I'm afraid you may have been confused by the amount of topping called for. It's listed as 2 cups, and that's 2 cups by volume, not weight. If you went by weight, you'd use 2 8-ounce containers of topping. Instead, you only need about a third of one container because that's all 2 cups by volume is. My crust was a little hard right out of the fridge, so I'd just recommend letting it sit for a few minutes before slicing. Otherwise, a delightfully easy and light dessert I'm so happy I shared with my family this Mother's Day weekend.

fishies3's Review

July 21, 2013
I've made this twice. The first time I bought an Oreo crust. The second time I made it for company and used gluten free Oreos (with the filling scraped out) made according to the recipe directions for the crust. Both times the pie was kind of a mess, but worse with the homemade crust. That said, it is delicious and looks beautiful before cut and goes together so quickly that is is worth the mess. I tried freezing the whole thing for 10 minutes before serving but that really does mess with the strawberries. Best eaten all at once.

HazPoco's Review

July 10, 2013

TCUnurse's Review

June 16, 2013

JaxBosley's Review

April 20, 2013
I followed this recipe exactly as written, with the exception that i used store bought crust to save time. It was terrible. It was literally like eating cool whip spread into pie crust. In fact that's exactly what it was. Based on the reviews, I put it into the freezer to hold better, and it held the weight of the strawberry topping, but the filling was just so disappointing. I made it for a dinner party and I was totally embarrassed after the first bite. It did not go over we'll and I ended up throwing half of the pie away. The topping is the one exception. The strawberries and glaze were delicious. I will use this part of the recipe as a cake topper on a chocolate layer cake perhaps.

crgdavidson's Review

September 04, 2012

SarahDale's Review

July 07, 2012
This was super easy to make and turned out great! I served it the same day I made it so cannot speak to the crumbly mess people saw the day after (it was devoured at a cookout). Ours held-up well the day of. I didn't have Chambord on hand so I substituted water for the chambord and used raspberry jam instead of strawberry to still have a little of the raspberry flavor. I found the cream cheese filling was substantial enough to hold up the berries and my filling was nice and smooth after folding in the whipped topping gently (took a few minutes to fold in smoothly, but it did work). Maybe try thawing the whipped topping in the fridge or using a different brand next time if yours didn't turn out. I have no complaints and will definitely be making this many, many more times!