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–+ servings

Strawberry Cream Pie

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A delightful dessert combining the sweetness of strawberries and the richness of cream cheese, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

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.

Method
 

Preparation of Crust
  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.
  2. Blind bake the pie crust and set aside to cool.
Making the Filling
  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and mix well.
  2. In another bowl, whip the cold heavy cream on high speed until stiff peaks form.
  3. 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.
Preparing the Glaze
  1. In a saucepan, combine sugar and cornstarch. Add the strawberry puree and stir.
  2. 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.
  3. Gently stir in the sliced strawberries and spoon the glaze over the cream cheese filling, spreading it evenly.
Chilling and Serving
  1. Refrigerate for 4-6 hours until completely chilled.
  2. Prior to serving, make the whipped cream by whipping all the topping ingredients in a bowl until stiff peaks form.
  3. Pipe the whipped cream around the edge of the pie and top with halved strawberries.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 25g

Notes

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