Strawberry Cream Cheese Pie
An old-fashioned strawberry cream pie featuring a sweet cream cheese layer, fresh strawberries, and a buttery crust.
Ingredients
Crust Ingredients
- 1.5 cup all-purpose flour
- 1 tablespoon powdered confectioner’s sugar
- 0.75 cup chopped pecans
- 0.75 cup unsalted butter melted
Filling Ingredients
- 2 pound fresh strawberries hulled, divided
- 0.5 cup water
- 1 cup granulated sugar
- 3 tablespoon cornstarch
- 5 drops red food coloring optional
- 1.25 cup heavy whipping cream
- 4 ounce cream cheese at room temperature
- 0.75 teaspoon vanilla extract
- 0.5 cup powdered confectioner’s sugar
Instructions
Crust Preparation
- Preheat your oven to 375°F. Butter a deep 10-inch pie dish.
- In a bowl, mix together flour, powdered sugar, and pecans. Pour in melted butter and combine. Press the mixture into the pie dish.1.5 cup all-purpose flour
- Bake for 25 minutes or until golden brown. Allow to cool completely.
Filling Preparation
- Mash enough strawberries to make 1 cup, then mix with water in a saucepan.
- Add sugar and cornstarch to the mashed strawberries. Bring to a boil while stirring until it thickens. Add food coloring if desired and set aside to cool.
- Whip heavy cream until stiff peaks form. In another bowl, beat cream cheese until smooth, gradually add powdered sugar and vanilla. Fold in whipped cream.
- Spread the cream cheese filling into the cooled crust, chill for 30 minutes, then arrange the reserved whole strawberries atop the cream. Spoon cooled glaze over strawberries.
- Chill for at least 2 hours or overnight before serving.
Notes
This pie is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Ensure it is well covered to maintain the crust's texture.
For an added touch, consider garnishing with mint leaves or additional strawberries before serving.
For an added touch, consider garnishing with mint leaves or additional strawberries before serving.