Strawberry Cream Cheese Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 9-inch graham cracker crust
→ Strawberry Topping
02 -
5 cups fresh strawberries, tops removed and sliced into fourths, divided
03 -
½ cup granulated sugar
04 -
1 ½ tablespoons cornstarch
05 -
3 teaspoons fresh lemon juice
→ Cream Cheese Filling
06 -
8 ounces cream cheese, softened to room temperature
07 -
½ cup powdered sugar
08 -
1 teaspoon vanilla extract
09 -
1 cup heavy cream
# Instructions:
01 -
In a small saucepan, combine 2 cups of strawberries, sugar, cornstarch, and lemon juice. Place on medium-low heat and stir until the strawberries release juice. Mash with a spoon or potato masher.
02 -
Increase heat to medium-high and bring to a boil, stirring consistently to prevent burning. Boil for 1 minute, then remove from heat and set aside to cool.
03 -
In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until combined. In a separate bowl, beat heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
04 -
Pour the cream cheese filling into the graham cracker crust and spread evenly. Set aside.
05 -
Mix the remaining 3 cups of fresh strawberries with the cooled strawberry glaze until fully coated. Spread the topping evenly over the cream cheese layer.
06 -
Cover the pie and refrigerate for at least 4 hours. Serve chilled and enjoy!