Strawberry Cream Cheese Pie
A delightful summer dessert featuring a buttery graham cracker crust filled with fresh strawberries and a creamy filling, perfect for picnics and gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs You can use store-bought or crush your own. For a gluten-free option, substitute with gluten-free crumbs.
- 0.5 cups unsalted butter, melted Make sure it’s at room temperature for easier mixing.
- 2 tablespoons granulated sugar This helps balance the crust's flavors.
For the filling
- 6 cups fresh strawberries, cleaned and quartered The brighter and sweeter, the better! Look for berries that are fragrant and vibrant.
- 0.75 cups granulated sugar This sweetens the strawberry filling.
- 2 tablespoons cornstarch A must for thickening the strawberry mixture to a pie-friendly consistency.
- 1 tablespoon water Helps in combining the cornstarch before cooking.
- 1 package cream cheese, softened Allow it to reach room temperature for easy blending.
- 0.5 cups confectioners' sugar For sweetness without the graininess of granulated sugar.
- 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
- 1 cup heavy whipping cream Whip it fresh for that light and airy texture.
- to taste whipped cream, for serving A dollop of homemade whipped cream is always a welcome addition!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) while you prepare the crust.
- In a small bowl, mix 1 ½ cups graham cracker crumbs, ½ cup melted butter, and 2 tablespoons sugar until it resembles wet sand. Press this mixture firmly into the bottom and sides of a 9-inch pie pan.
- In a medium saucepan, combine 2 cups of quartered strawberries, ¾ cup sugar, 2 tablespoons cornstarch, and 1 tablespoon water. Cook over medium-low heat, stirring occasionally, until the strawberries break down and the mixture thickens—about 15-20 minutes. Bring it to a gentle boil for 1 minute, then remove from heat and let it cool.
Whipping the Filling
- In a bowl, combine 1 package of softened cream cheese, ½ cup confectioners' sugar, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Gradually add 1 cup of heavy whipping cream and beat until the mixture is thick and fluffy.
Assembling the Pie
- Spread the cream cheese mixture evenly over the cooled crust.
- Once the strawberry mixture has cooled, gently spoon it over the cream cheese layer.
- You can serve it right away or chill it for at least an hour for a slice that holds its shape beautifully.
Notes
Always use the freshest strawberries you can find. You can prepare the crust and strawberry filling a day in advance. Store any leftovers covered in the fridge for up to three days.