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