Strawberries and Cream Pie

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on

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This strawberries and cream pie features and creamy custard filling, a salted graham cracker pecan crust, and fresh summer berries!


For the crust:

  • 1 cup graham cracker crumbs
  • ¾ cup finely chopped pecans
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup Unsalted Butter, melted

For the pie filling:

  • ¾ cup sour cream
  • ¼ cup milk
  • 1 large egg
  • 1 egg yolk
  • ¾ cup sugar
  • 3 tablespoons flour
  • 11/2 teaspoons vanilla
  • ¼ teaspoon salt
  • 2 cups chopped strawberries, stemmed

For the crumb topping:

  • 1 tablespoon flour
  • 11/2 tablespoons sugar
  • 2 tablespoons graham cracker crumbs
  • 11/2 tablespoons salted butter, at room temperature
  • 2 tablespoons finely chopped pecans


To prepare the pie crust:

  1. Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.

To prepare the pie:

  1. Place the prepared pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, and salt. Beat on medium speed for 4 minutes. Pour the batter into the prepared crust and scatter the strawberries on top. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, graham cracker crumbs, and butter with the back of a fork. Toss in the pecans and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!