Recipe

Light Strawberry Pie (Savory + Herbal)

Fresh strawberries, a whisper of basil and thyme, and an optional lemony cream cheese layer in a crisp crust. Bright, not-too-sweet, and surprisingly grown-up.

By Matt Campbell

•

4.8

A slice of light strawberry pie with glossy strawberries and tiny basil leaves on a white plate beside the remaining pie in a simple glass pie dish

Jump to Recipe

If you love strawberry pie but you do not love the sugar bomb version that tastes like candy, this one is your lane. It is light, bright, and just a little savory in the best way. Think: juicy berries, a lemony zip, and herbal notes that make you pause mid-bite like, “Wait, why is this so good?”

The trick is balance. We let strawberries taste like strawberries, use honey instead of a cup of sugar, and bring in basil for sweetness and thyme for that subtle, almost peppery depth. It reads fancy, but it is the same level of effort as any chill summer pie. Also, you are allowed to taste the filling as you go. Actually, you should, especially if your berries are on the tart side.

Fresh strawberries being hulled on a wooden cutting board with a small bunch of basil and a lemon nearby

Why It Works

Fresh flavor, not fake strawberry: No gelatin packets here. A quick strawberry cook-down plus enough cornstarch gives you a clean, glossy slice.
Herbs make it feel special: Basil lifts the berries, thyme adds a savory backbone, and neither one takes over.
Lightened texture: The optional lemony cream cheese layer keeps the pie from feeling heavy and helps the crust stay crisp.
Make-ahead friendly: You can prep the crust and filling ahead, then assemble when you are ready to serve.

Pairs Well With

Vanilla bean whipped cream
Iced green tea with lemon
Lemon sorbet
Sparkling water with basil and lime

Storage Tips

Refrigerate: Cover the pie lightly (a dome lid is ideal) and refrigerate for up to 3 days. The crust will soften a bit over time, but the flavor stays great.

Keep the crust crisp: If you know you will have leftovers, you can serve slices and then tuck a paper towel under the lid to catch condensation.

Freezing: Not my first choice. Strawberries release water as they thaw and the cream layer can get grainy. If you must, freeze slices on a sheet pan until firm, wrap well, and expect a softer texture.

Common Questions

Can I make this with frozen strawberries?

Yes, but thaw them first and drain very well. Frozen berries throw off extra liquid, so plan to use the higher end of the cornstarch range (4 Tbsp) for a clean slice.

Will the herbs taste like salad?

No, as long as you chop them finely and keep the amounts modest. Basil reads sweet and floral here. Thyme is the “what is that delicious thing?” background note. If you are nervous, start with half the thyme.

What if my filling looks runny?

Three common fixes: (1) make sure you used enough cornstarch for your berries (juicier berries need more), (2) simmer the filling 1 to 2 minutes longer after the slurry goes in, and (3) let the cooked base cool to lukewarm before adding the fresh berries, then chill until fully set. It thickens as it cools.

Can I skip the cream cheese layer?

Absolutely. The pie will be even lighter and more fruit-forward. If you skip it, consider brushing the cooled crust with a thin layer of melted white chocolate to help with sogginess.

What crust works best?

A classic buttery pie crust is perfect. A graham crust is also great if you want zero rolling, but it makes the pie feel a little more dessert-like and less “savory-herbal.”

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Medium saucepan
Mixing bowls
Whisk
Rubber spatula
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Cooling rack

I started making versions of this pie when I realized I was chasing two different cravings at once: summer strawberries and something a little more savory and interesting than straight sugar. The first time I tossed basil into the filling, it felt like a risky “I wonder if…” moment. Then I tasted it and immediately got mad at past-me for not doing it sooner. This is now my go-to when I want a dessert that feels sunny and effortless, but still has that restaurant-y edge that makes people ask for the recipe.

Light Strawberry Pie (Savory + Herbal)

(4.8 Reviews)

Prep Time 25 mins

Cook Time 20 mins

Total Time 4 hrs 45 mins

Servings 8

Ingredients

Crust

1 (9-inch) pie crust, homemade or store-bought, baked and fully cooled

Lemony cream layer (optional but recommended)

4 oz cream cheese, softened
2 Tbsp Greek yogurt or sour cream
1 to 2 Tbsp honey (to taste)
1 tsp lemon zest
1 Tbsp lemon juice
Pinch of kosher salt

Strawberry filling

1 1/2 lb fresh strawberries, hulled (about 5 cups sliced)
2 to 4 Tbsp honey (to taste)
1 Tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp kosher salt
1/2 tsp vanilla extract
3 to 4 Tbsp cornstarch (use 3 Tbsp for less juicy berries, 4 Tbsp for very ripe or extra juicy)
3 Tbsp cold water
2 Tbsp finely chopped fresh basil, plus more for garnish
1/2 tsp fresh thyme leaves, finely chopped
Freshly ground black pepper, 1 to 2 small twists (optional, but nice)

To finish

Whipped cream or creme fraiche (optional)
Extra basil leaves or tiny thyme sprigs for garnish (optional)

Instructions

Bake and cool the crust. Blind bake your pie crust according to your recipe or package directions until golden. Let it cool completely. Warm crust plus juicy filling equals soggy sadness.
Make the cream layer (if using). In a bowl, whisk the cream cheese, Greek yogurt, honey, lemon zest, lemon juice, and salt until smooth. Spread into the bottom of the cooled crust in an even layer. Refrigerate while you make the filling.
Start the strawberry cook-down. Slice about 2 cups of the strawberries and add them to a saucepan with honey, lemon juice, lemon zest, and salt. Cook over medium heat, stirring often, until the berries break down and the mixture looks jammy, about 6 to 8 minutes.
Thicken it. In a small cup, whisk 3 to 4 Tbsp cornstarch with 3 Tbsp cold water to make a slurry. Stir it into the simmering strawberry mixture. Cook for 1 to 2 minutes until glossy and thickened enough to coat a spoon. Remove from heat.
Cool, then add the fresh berries and herbs. Let the cooked strawberry base cool until lukewarm (not hot), about 15 to 25 minutes. Then stir in the remaining sliced strawberries, vanilla, basil, thyme, and a couple twists of black pepper if using. Taste and adjust with more honey (especially if your berries are tart) or a little more lemon if you want extra zip.
Fill and chill. Spoon the strawberry filling into the crust (over the cream layer if using). Smooth the top. Chill uncovered for 30 minutes, then cover and chill until set, at least 3 hours (overnight is great for the cleanest slice).
Serve. Garnish with a few basil leaves. Slice with a sharp knife wiped clean between cuts. Add a spoon of whipped cream or a little creme fraiche if you want it extra cozy.

The strawberry pie filling being spooned into a baked pie crust with a pale cream cheese layer visible underneath

Nutrition information is estimated.

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