Strawberries & Champagne Pie

There’s something that feels so elegant and special about strawberries and champagne.  It seems like it’s only consumed on special occasions. But why would we limit ourselves to special occasions when this flavor combination is so delicious and you can make so many delicious treats with it? If you need further convincing, I highly suggest you try this Strawberries & Champagne Pie!

What you’ll need

A medium saucepan, a small bowl, a wooden spoon or silicone spatula, and a pie pan.


pie crust
kosher salt
champagne or prosecco
powdered sugar

How to make Strawberries & Champagne Pie

You’ll want to start by prepping your crust.  If you are making it from scratch, you are an amazing and talented and skilled baker.  Make and bake your crust because this pie filling does not bake.  If you are using a pre-made pie crust, you are an amazing and talented and skilled baker. Bake your crust according to the package directions because this pie filling does not bake.

To make the filling, combine sugar, flour, salt, milk, and champagne or prosecco in a saucepan. In a separate small bowl, beat the eggs and set aside.  Heat the mixture in the saucepan over medium-high heat till it thickens and bubbles. Because the mixture has thickened, the bubbling will seem like the mixture is spitting at you!

Once the mixture bubbles, continue stirring while boiling for 1-2 minutes. Then remove from heat and add a little bit of the hot mixture (maybe a quarter to a half cup) to the eggs and stir.  This step is important because if the eggs get too hot too fast, they’ll cook like scrambled eggs and you don’t want scrambled eggs in your pie! Adding the hot mixture to the eggs before adding the eggs to the pot will heat them slowly by first heating them a bit with the hot mixture before fully heating them in the pot, and this will prevent them from cooking too fast.

After slowly heating the eggs with the hot mixture, pour the egg mixture back into the pot and turn the heat back to medium-high and bring back to a boil.  Boil while stirring for another 1-2 minutes.  Then remove from heat and pour into your pie crust.  Chill in the fridge at least 2-4 hours. I like to chill overnight when possible.

Once chilled, top with sliced strawberries.  Combine the powdered sugar and champagne or prosecco to make a glaze and pour or drizzle the glaze over top as desired. Slice and enjoy!

Common Questions

Why is my Strawberries & Champagne Pie runny?

The most likely causes of this are that you didn’t use enough flour, you used too much liquid, or you took the mixture off the heat a bit too soon. You want it to really thicken to where the bubbles are popping and spitting, and the mixture is like custard.

Will pie filling thicken as it cools?

The mixture will already be fairly thick from heating it on the stove, but chilling it should help stabilize it which will allow it to hold its shape when you slice it.

Why is my pie soupy?

If your pie is actually soupy and not just a little runny, it’s most likely that one of your measurements is off.  If you’ve heated it for awhile and its not thickening, I would suggest starting over and measuring out your ingredients (especially the flour and the liquids). Save your eggs and pie crust for the re-do!

Looking for other pie recipes? Check these out:

Aperol Spritz Pie
Margarita Meringue Pie
Lavender Lemon Meringue Pie

Looking for other strawberry recipes? Check these out:

Strawberries and Champagne Poptarts
Strawberries and Champagne Nutella Cupcakes
Balsamic Strawberry and Basil Tart

Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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Print Recipe
5 from 2 votes

Strawberries & Champagne Pie

Prep Time15 mins
Chill time2 hrs
Total Time2 hrs 15 mins
Servings: 9 inch pie


  • 1 pie crust
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon kosher salt Diamond Crystal
  • 1 cup milk
  • 1/2 cup champagne or prosecco
  • 3 eggs beaten
  • 2 cups strawberries sliced
  • 3 tablespoons champagne or prosecco
  • 1 cup powdered sugar


  • Prepare the pie crust according to directions (see notes for my favorite recipe!)
  • Cool crust completely.
  • While the crust is cooling, combine sugar, flour, salt, milk, and champagne in a saucepan. Heat over medium-high heat until the mixture begins to bubble (it will thicken quite a bit).
  • Reduce heat and cook, stirring constantly, for 2 more minutes.
  • Remove from the heat. Gradually add 1/2 cup of the hot mixture to the beaten eggs, stirring constantly.
  • Return the egg mixture to the saucepan and heat over medium-high heat, stirring constantly, until boiling.
  • Remove from heat and pour into cooled pie shell and cool in fridge until chilled, at least 2-4 hours.
  • Once filling has set, top pie with sliced strawberries.
  • In a small bowl, combine champagne and powdered sugar to form glaze.
  • Pour desired amount of glaze overtop of the strawberries.
  • Slice and serve! Store in refrigerator. Pie should be served cold.

This post was updated in January 2021 with an improved recipe, new photos and additional information about the recipe.


7 thoughts on “Strawberries & Champagne Pie”

  • 5 stars
    Hello! I’m curious what the inside of the pie looks like? Do you have a picture of a slice? Is it sort of like a custard or lighter and more airy?

    • Hi Teresa, I’m so sorry, I just saw this! Unfortunately, I don’t have a photo of the inside, but I am remaking this in the next few weeks for updated photos, so I would be happy to send you a photo of the inside as soon as I make it!

  • 5 stars
    I tried making this last night in hopes it would be a nice Valentine’s Day option.
    I followed the recipe exactly, probably cooked it a little longer, but the filling didn’t set in the fridge. It is still watery after an overnight in the fridge. I don’t know what I would have done different. I might need to use cornstarch if I try it again.

    The filling is tasty! Just not a pie for me. More of a soup 🙂

    • Hi Kathryn! I’m so sorry the pie didn’t set for you, but I’m happy to help troubleshoot! I would probably first revisit step 4, where the mixture should really thicken as it heats, almost to like a pudding. It sounds like maybe that didn’t happen based on how you described the end result. If it’s not thickening, you could certainly try adding cornstarch, or even a bit more flour. But I’m glad it at least tasted good! Let me know if I can help more in figuring out what went wrong! I’m in the process of updating this post, and will aim to snag some process shots in case that might be helpful (sometimes I get in the zone when I’m baking and forget to snap a photo, but I’ll focus on that when I update this post in the next couple weeks!)

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