Ingredients for Strawberry Cream Cheese Pie
- For the graham cracker crust, you will need graham cracker crumbs, granulated sugar, and butter.
- For the pie filling, you will need cream cheese, vanilla extract, powdered sugar, and whipping cream.
- For the strawberry topping, you will need cornstarch, granulated sugar, strawberry gelation, lemon juice, and strawberries.
How to make Strawberry Cream Cheese Pie
Start by combining the graham crackers, sugar, and melted butter. Then, press it onto the bottom and sides of a pie plate. Next, bake it in a preheated oven for about 8-9 minutes. Finally, let the baked crust cool for about 20-30 minutes.
Next, beat the cream cheese, vanilla extract, and powdered sugar until smooth and lump-free. Now whip the cream using a stand mixer with a whip attachment until soft peaks form. Now, gently fold the whipped cream into the cream cheese mixture. Pour in the baked crust and spread evenly. Chill for several hours.
Then, grab a large saucepan and whisk together the cornstarch, sugar, strawberry gelatin, water, and lemon juice. Cook over low heat, whisking constantly until the glaze thickens. Allow the glaze to cool, which will thicken more as it cools. Add the strawberries to the glaze and stir gently to coat. Carefully layer the glazed strawberries over the chilled pie. Finally, refrigerate until ready to serve.
Recipe tips
- Always cool the graham cracker crust before proceeding with the rest of the pie.
- Soften the cream cheese so it is easier to blend smoothly.
- For optimal flavor, use pure vanilla extract.
- Keep the whipping cream in the chilliest part of the refrigerator. Chilling the bowl and beaters before whipping the cream is best.
- Plan ahead and allow for the chilling time of the cream cheese layer before placing the strawberries on top.
- The first two layers of the dessert can be prepared up to two days in advance, but the strawberry layer is best prepared on the day of serving.
- Fresh strawberry sauce can be substituted for the strawberries and the glaze. Or, toss the strawberries in warmed strawberry jam for a quick and easy shortcut.
Storage
Store the pie well covered with plastic wrap in the refrigerator. Leftovers will keep for about 3-4 days if properly stored in the refrigerator. To freeze, cover in two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the fridge overnight.
You and your family will love this easy, dependable, scrumptious, and gorgeous dessert. Put the ingredients on your shopping list and make one for your loved ones. They will be singing your praises.
Strawberry Cream Cheese Pie
This family-friendly, easy cream cheese-based pie is nestled in a sweetened buttery graham cracker crust and topped with lightly glazed berries.
5 from 30 votes
Course: Dessert
Cuisine: Southern
Prep Time: 25minutes
Cook Time: 15minutes
Servings: 8 slices
Calories: 591kcal
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted
Pie Filling
- 1 box 8 ounces cream cheese
- 3/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup whipping cream
Strawberry Topping
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 2 tablespoons strawberry gelatin
- 1/2 cup water
- 1 tablespoon lemon juice
- 3 cups strawberries hulled
Instructions
- Stir together graham cracker crumbs, 1/4 cup sugar, and melted butter. Firmly press the crumb mixture into the bottom and up sides of a 9-inch pie pan. Bake at 350 degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.
- Using a mixer, beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In a separate bowl, whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1-2 hours.
- In a small saucepan, whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water, and lemon juice. Cook over low heat, whisking constantly until thickened. Remove from heat and allow to cool for 10-15 minutes. Add strawberries to the pan and stir to coat. Layer glazed strawberries over the pie. Refrigerate until ready to slice and serve.
Notes
- Always cool the graham cracker crust before proceeding with the rest of the pie.
- Soften the cream cheese so it is easier to blend smoothly.
- For optimal flavor, use pure vanilla extract.
- Keep the whipping cream in the chilliest part of the refrigerator. It is best to chill the bowl and beaters prior to whipping the cream.
- Plan ahead and allow for the chilling time of the cream cheese layer prior to the placement of the strawberries.
- The first two layers of the dessert can be prepared up to two days in advance, but the strawberry layer is best prepared on the day of serving.
- Fresh strawberry can be substituted for the strawberries and the glaze.
- This pie should be refrigerated at all times except when serving.
Nutrition
Calories: 591kcal | Carbohydrates: 94g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 660mg | Potassium: 175mg | Fiber: 2g | Sugar: 57g | Vitamin A: 706IU | Vitamin C: 33mg | Calcium: 180mg | Iron: 2mg
