Ingredients
Equipment
Method
Make the crust
- Mix the crushed Golden Oreos or shortbread cookies with the melted butter until evenly coated. Press the mixture firmly into a 9-inch pie dish to form an even layer, then freeze for 15 minutes to set.
Make the strawberry cream filling
- Beat the cream cheese until smooth, then add the powdered sugar and vanilla extract. Stir in the strawberry puree until combined, then fold in the whipped topping just until the mixture looks uniform.
Assemble and freeze
- Pour the strawberry cream filling into the crust and smooth the top with a spatula so it’s level. Mix the crunch topping by combining the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter, then press it firmly onto the top of the pie.
- Cover and freeze for at least 6 hours until solid throughout. Let the pie sit for 5 minutes before slicing, then garnish with fresh strawberries and extra whipped cream.
Notes
For the cleanest slices, wrap the pie well after the 6-hour freeze and chill it for 5 minutes at room temperature only right before serving. Store covered in the freezer up to 2 weeks; thaw in the fridge 20–30 minutes only if you want a softer texture. For a lighter option, swap whipped topping for an equal amount of light whipped topping and use reduced-fat cream cheese.