Mississippi Mist Pie

This no-bake pie hides whole strawberries standing upright inside a creamy lime and cream cheese filling, so every slice reveals a cross-section of bright red berries suspended in pale green filling. It’s a gorgeous dessert that looks far harder to make than it actually is.

The vanilla wafer crust firms up in the fridge while you prep the filling. Trim the strawberry stems so the berries sit no taller than an inch, then arrange them cut-side down on the crust. The lime juice and creme de menthe give the cream cheese filling both tartness and a subtle minty undertone, plus that faint green tint that earns the “mist” in the name.

Pour the filling gently over the berries so they stay standing. At least an hour in the fridge sets the filling firm enough to slice cleanly.

Pro Tips

• Trim berries to one inch: Taller berries poke through the filling and make slicing messy.
• Soften the cream cheese fully: Cold cream cheese clumps and won’t blend smooth with the condensed milk.
• Pipe the whipped cream: A lattice design from a pastry bag gives this a professional look. A star tip works best.
• Use fresh lime juice: Bottled lime juice tastes dull and won’t set the filling as well.

Variations

• Key lime version: Use key lime juice instead of regular lime for a more intense, floral citrus flavor.
• Chocolate crust: Swap the vanilla wafer crumbs for chocolate cookie crumbs. The dark crust against the green filling looks striking.