Strawberry Cream Pie with Chocolate Crust

Strawberry Cream Pie is a classic dessert that never goes out of style! It’s made with delicious French pastry cream and the season’s best fresh strawberries.

There are many ways to celebrate the season’s bounty of fresh strawberries, and this pie is one of the best! The silky French pastry cream filling strikes a perfect balance with the tart berry topping. The usual crust is a simple press-in-the-pan graham cracker crumb mixture. But this time I’ve opted for a chocolate cookie crust. Which gives the pie richness and makes it even more special, if you ask me.


Thankfully, warm weather is here to stay for a while! So it’s so easy to find really great tasting strawberries right now. Farmer’s markets and berry farms are a good place to start shopping. But even grocery store berries will taste noticeably better. If you find yourself with a bumper crop, and want to preserve the in-season strawberries, then check out my article on how to freeze strawberries , on

Make the Chocolate Cookie Crust

Start with 1 1/2 cups of chocolate cookie crumbs. , use Oreo sandwich cookies with the filling scraped out. That’s approximately 22-25 of the unfilled sandwich cookies pulverized in a food processor. ( are also a fine choice.) Or, if you’d rather opt for the classic graham cracker crust, then you can find the instructions for that in the recipe notes.

Combine the crumbs with melted butter in a medium mixing bowl and stir to coat the crumbs. Press the crumbs into an ungreased pie plate and bake in a preheated 375°F oven for 7 minutes to set it. Let the crust cool on a wire rack while you prep the filling.

Make the Vanilla Cream Filling

Begin by whisking together a few dry ingredients in a large pot: sugar, flour, cornstarch, and salt. Next, whisk together 3 cups of half-and-half (or whole milk), 6 egg yolks, and a little vanilla. Pour the mixture into the dry ingredients and whisk to combine. Then, place over medium heat and bring to a boil while whisking constantly. Cook until smooth and thickened. When it has the consistency of soft pudding, add 2 tablespoons of butter and whisk until melted and combined. Let it cool 5 minutes before pouring it into the pie crust.

Tip: Whisking constantly should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.

Fill and Chill

Pour the warm cream filling into the cooled pie crust. Smooth the top and then refrigerate for at least 4 hours or overnight.

Top with Strawberries

There’s more than one way to top this pie! You can slice the strawberries as I have, and arrange them on top in a starburst design (see the video to help you along.) Or, you can simply dice the strawberries fine and pile them on top (see for example). I’ll admit, the latter is slightly easier to slice, but I am partial to a fancy arrangement.

Glaze the Strawberries

Like the classic French fruit tart (tarte aux fruits) make the strawberries shine with a simple jam glaze. Use a red fruit jam, such as raspberry or strawberry, and heat it in a small microwave-safe cup. Cook until liquid and glossy, about 30 seconds. Then, using a pastry brush, coat all of the berries with the jam. Apricot jam will also work well, but it will be almost clear and won’t add any color like the red jam will.

Refrigerate another 10-ish minutes before serving to set the glaze.

This Strawberry Cream Pie is such a lovely chilled treat to serve during warm weather. It seems just the thing to serve at a cookout or summer barbecue. The combination of chocolate crust, creamy custard filling, and tart strawberries – what’s not to love?

Related recipe:

Strawberry Cream Pie with Chocolate Cookie Crust

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  • 9″ pie plate




Pastry cream filling

Strawberry topping



  • Preheat the oven to 375°F.
  • In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.
  • Pour the crumbs into an ungreased pie plate and pack them evenly into the bottom of the pan and up the sides.
  • Bake for 7 minutes to set. Remove to a wire rack to cool completely.

Pastry cream filling

  • In a large saucepan, whisk together the sugar, flour, cornstarch, and salt. In a large measuring pitcher or another mixing bowl, combine the half-and-half, egg yolks, and vanilla. Whisk to combine.
  • Pour the liquid mixture into the dry mixture while whisking constantly. Place the pan over medium heat and bring to a boil, whisking constantly. Cook until smooth and thickened, to the consistency of pudding, about 5 minutes.
  • Remove from the heat and whisk in the butter. When the butter is melted, let the mixture stand for 5 minutes to cool slightly.
  • Pour the cream into the prepared pie crust. Refrigerate for at least 4 hours and up to 24 hours.

Strawberry topping

  • Heat the jam or jelly in a microwave-safe bowl for 30 seconds to 1 minute, until liquid. Let cool slightly. Use a pastry brush to coat all of the berries with a fine layer of the jam.
  • Refrigerate the pie for at least 10 minutes before serving to set the jam. Store covered in the refrigerator.




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