Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie is a delightful dessert that combines creamy goodness with the freshness of strawberries. With a flaky pie crust, a luscious cream cheese layer, and a sweet strawberry topping, this pie is sure to be a hit at any gathering.

Why Make Strawberry Cream Cheese Pie

If you’re looking for a delicious and impressive dessert to serve to family and friends, then Strawberry Cream Cheese Pie is the perfect choice. It’s easy to make and bursting with sweet strawberry flavor.

How to Make Strawberry Cream Cheese Pie

1. Preheat the oven to 425°F (220°C). Press the pie crust into a 9” pie plate and crimp the edges as desired.
2. Press holes in the bottom and along the sides of the crust. Optionally, place a piece of parchment paper over the pie crust and fill with pie weights or dry beans to prevent shrinking.
3. Bake for 8-10 minutes until the edges are golden brown. Remove the pie weights and return the crust to the oven for an additional 4-5 minutes until the bottom is golden brown. Set it on a wire rack to cool to room temperature.

Cream Cheese Layer:

1. In a large bowl, beat the cream cheese with an electric mixer until smooth.
2. Add the vanilla and powdered sugar, and mix on low speed until combined and smooth.
3. Pour in the heavy cream and mix on low until incorporated. Increase speed to high and beat for about 1 minute until thick and fluffy.

Strawberry Topping:

1. In a large glass measuring cup, add the hot water and sprinkle the Jell-O over it. Whisk until the powder dissolves. Then add the cold water and whisk again.

Assembly:

1. Spread the cream cheese filling into the bottom of the cooled pie crust.
2. Top the cream cheese filling with the sliced strawberries, then carefully pour the Jell-O mixture over the strawberries to fill the crust.
3. Refrigerate for 4-6 hours or until completely set.

Serving Suggestions

Top your Strawberry Cream Cheese Pie with whipped cream and fresh berries for an extra special touch. Serve chilled for the best flavor.

Storage Information

Store any leftover pie covered in the refrigerator for up to 3 days.

Some Techniques or Tips

• For a homemade pie crust, you can use your favorite recipe or follow the instructions on the package for a refrigerated crust.
• Be sure to allow the pie crust to cool completely before adding the cream cheese filling to prevent it from becoming soggy.
• For a shortcut, you can use a pre-made graham cracker crust instead of a traditional pie crust.

FAQs about Strawberry Cream Cheese Pie

1. Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries if fresh ones are not available. Just be sure to thaw and drain them before using.
2. Can I make Strawberry Cream Cheese Pie ahead of time? Yes, you can make this pie a day in advance. Just be sure to keep it refrigerated until you’re ready to serve.
3. Can I use a different flavor of Jell-O? Yes, you can use any flavor of Jell-O you like to customize the pie to your taste preferences.

RECIPE

INGREDIENTS

• 1 refrigerated pie crust (or homemade if preferred)

CREAM CHEESE LAYER:

• 12 oz. cream cheese, at room temperature
• 1 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup heavy whipping cream

STRAWBERRY LAYER:

• 1 lb. strawberries, thinly sliced
• 1 3 oz package strawberry Jell-O
• 1/2 cup cold water
• 1/2 cup hot water

INSTRUCTIONS

1. Preheat the oven to 425°F (220°C). Press the pie crust into a 9” pie plate and crimp the edges as desired.
2. Press holes in the bottom and along the sides of the crust. Optionally, place a piece of parchment paper over the pie crust and fill with pie weights or dry beans to prevent shrinking.
3. Bake for 8-10 minutes until the edges are golden brown. Remove the pie weights and return the crust to the oven for an additional 4-5 minutes until the bottom is golden brown. Set it on a wire rack to cool to room temperature.

CREAM CHEESE LAYER:

4. In a large bowl, beat the cream cheese with an electric mixer until smooth.
5. Add the vanilla and powdered sugar, and mix on low speed until combined and smooth.
6. Pour in the heavy cream and mix on low until incorporated. Increase speed to high and beat for about 1 minute until thick and fluffy.

STRAWBERRY TOPPING:

7. In a large glass measuring cup, add the hot water and sprinkle the Jell-O over it. Whisk until the powder dissolves. Then add the cold water and whisk again.

ASSEMBLY:

8. Spread the cream cheese filling into the bottom of the cooled pie crust.
9. Top the cream cheese filling with the sliced strawberries, then carefully pour the Jell-O mixture over the strawberries to fill the crust.
10. Refrigerate for 4-6 hours or until completely set.
11. Top with whipped cream and fresh berries if desired, and serve!