Strawberry Cream Pie

Why Make This Recipe

Strawberry Cream Pie is a delightful dessert that brings together the sweetness of strawberries and the richness of cream cheese. It’s perfect for any occasion, whether it’s a summer gathering or a special celebration. This pie is not only tasty but also visually appealing with its vibrant strawberries. Plus, it’s a crowd-pleaser, making it an ideal choice for family and friends.

How to Make Strawberry Cream Pie

Ingredients

• One pie crust (half of the recipe for one crust)
• 8 oz cream cheese, room temperature
• 1/2 cup sugar
• 1 tsp vanilla extract
• 3/4 cup heavy whipping cream, cold
• 3/4 cup sugar
• 5 tbsp cornstarch
• 1 cup strawberry puree, strained to remove seeds
• 3 cups whole strawberries, sliced
• 3/4 cup heavy whipping cream, cold
• 6 tbsp powdered sugar
• 3/4 tsp vanilla extract
• 6-7 strawberries, halved

Directions

1. Place the pie crust in a 9-inch deep dish pie pan. Crimp the edges and prick the sides and bottom with a fork. Blind bake the pie crust and set aside to cool.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and mix well. Set aside.
3. In another bowl, whip the cold heavy cream on high speed until stiff peaks form. Fold 1/3 of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream.
4. Spread the filling evenly into the cooled pie crust and place it in the fridge.
5. In a saucepan, combine sugar and cornstarch. Add the strawberry puree and stir. Cook over medium heat while stirring until it thickens and boils. Allow to boil for 1 minute, then let it cool to a pudding-like consistency.
6. Gently stir in the sliced strawberries and spoon the glaze over the cream cheese filling, spreading it evenly.
7. Refrigerate for 4-6 hours until completely chilled.
8. Prior to serving, make the whipped cream by whipping all the ingredients in a bowl until stiff peaks form. Pipe the whipped cream around the edge of the pie and top with halved strawberries.

How to Serve Strawberry Cream Pie

Serve the Strawberry Cream Pie chilled. Slice pieces for your guests and consider adding a dollop of extra whipped cream on top if desired. This pie pairs well with a cup of tea or coffee.

How to Store Strawberry Cream Pie

Keep the pie covered in the refrigerator. It will stay fresh for about 3 days. If you have leftovers, make sure to cover them properly to prevent the crust from getting soggy.

Tips to Make Strawberry Cream Pie

• Use fresh strawberries for the best flavor.
• Allow the pie to chill completely for the best texture and taste.
• For extra flavor, try adding a splash of lemon juice to the strawberry puree.

Variation

You can try making a different version by using a graham cracker crust instead of a traditional pie crust. Additionally, you can experiment with other fruits like blueberries or raspberries for a mixed berry pie.

FAQs

1. Can I make the pie ahead of time?
Yes, you can prepare the pie a day in advance. Just make sure to keep it refrigerated.

2. What if I don’t have fresh strawberries?
You can use frozen strawberries if fresh ones are not available. Just thaw them and drain any excess liquid before using.

3. Can I use a store-bought crust?
Absolutely! A store-bought crust can save you time and effort, making the process even easier.

Strawberry Cream Pie

A delightful dessert combining the sweetness of strawberries and the richness of cream cheese, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the crust and filling

• 1 pie crust One pie crust (half of the recipe for one crust) Use a traditional pie crust or graham cracker crust.
• 8 oz 8 oz cream cheese, room temperature Ensure cream cheese is at room temperature for easier mixing.
• 1/2 cup 1/2 cup sugar Used in both the filling and glaze.
• 1 tsp 1 tsp vanilla extract
• 3/4 cup 3/4 cup heavy whipping cream, cold For the filling.
• 5 tbsp 5 tbsp cornstarch Used in the glaze.
• 1 cup 1 cup strawberry puree, strained to remove seeds Make sure to strain to remove seeds for a smooth glaze.

For the topping

• 3/4 cup 3/4 cup heavy whipping cream, cold For the whipped cream topping.
• 6 tbsp 6 tbsp powdered sugar To sweeten the whipped cream.
• 3/4 tsp 3/4 tsp vanilla extract Add to whipped cream for flavor.
• 6-7 strawberries 6-7 strawberries, halved Used for decoration on top.

For the glaze

• 1 cup 1 cup sugar Used for the glaze.
• 5 tbsp 5 tbsp cornstarch Thicken the glaze.

Instructions

 

Preparation of Crust

• Place the pie crust in a 9-inch deep dish pie pan. Crimp the edges and prick the sides and bottom with a fork.
• Blind bake the pie crust and set aside to cool.

Making the Filling

• In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and mix well.
• In another bowl, whip the cold heavy cream on high speed until stiff peaks form.
• Fold 1/3 of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream.
• Spread the filling evenly into the cooled pie crust and place it in the fridge.

Preparing the Glaze

• In a saucepan, combine sugar and cornstarch. Add the strawberry puree and stir.
• Cook over medium heat while stirring until it thickens and boils. Allow to boil for 1 minute, then let it cool to a pudding-like consistency.
• Gently stir in the sliced strawberries and spoon the glaze over the cream cheese filling, spreading it evenly.

Chilling and Serving

• Refrigerate for 4-6 hours until completely chilled.
• Prior to serving, make the whipped cream by whipping all the topping ingredients in a bowl until stiff peaks form.
• Pipe the whipped cream around the edge of the pie and top with halved strawberries.

Notes

Use fresh strawberries for the best flavor. Store covered in the refrigerator for about 3 days.

Keyword Cream Cheese Pie, No-Bake Pie, Strawberry Cream Pie, Strawberry dessert, Summer Dessert