🍓 Strawberry Pie With Cream Cheese

This pie combines a crisp crust, a smooth, lightly sweetened cream cheese filling, and a fresh, shiny strawberry topping. Perfect for spring, summer, holidays, or any occasion where you want something refreshing yet rich.

Ingredients

Crust (choose one)

1️⃣ Traditional Baked Pie Crust

1 (9-inch) pie crust, baked and cooled

2️⃣ Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons melted butter

Cream Cheese Layer

8 oz cream cheese (softened)
1/3 cup powdered sugar (or more to taste)
1 teaspoon vanilla extract
1/2 cup heavy whipping cream or Cool Whip (folded in for lighter texture)

Strawberry Topping

4 cups fresh strawberries, washed and hulled
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice (optional but recommended)
3/4 cup water
Optional: red food coloring (1–2 drops for deeper color)
Optional garnish: whipped cream, mint, extra berries

Instructions

Step 1 – Prepare the Crust

If using graham crust:

Mix crumbs, sugar, and melted butter.
Press into a pie pan.
Bake at 350°F (175°C) for about 8–10 minutes until lightly golden.
Let cool completely.

If using a traditional crust, prebake and cool fully.

Step 2 – Make the Cream Cheese Filling

Beat softened cream cheese with powdered sugar and vanilla until silky.
If using heavy cream, whip separately to soft peaks, then gently fold into cream cheese.
Spread evenly over cooled crust.
Chill while preparing topping.

Step 3 – Prepare Strawberry Glaze & Filling

Choose the best whole strawberries to place on top (keep them whole or halved).
For glaze:
- In a saucepan, combine sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly until thick and glossy.
- Add 1/2 cup mashed or finely chopped strawberries to intensify flavor.
- Optional: add 1–2 drops red food coloring.
Remove from heat and cool slightly.

Step 4 – Assemble the Pie

Arrange whole or halved strawberries over the cream cheese layer.
Spoon cooled glaze over the strawberries, coating them evenly.
Refrigerate at least 3–4 hours to set.

Serve

Slice carefully with a sharp, serrated knife. Serve chilled with:

Fresh whipped cream
Powdered sugar dusting
A drizzle of white chocolate
Chocolate curls on top

Tips & Variations

For extra rich filling, add 2 tablespoons sour cream.
For lighter filling, use Greek yogurt instead of heavy cream.
Mix in mascarpone for a bakery-style flavor.
To keep crust firm, brush with melted white chocolate before filling.
You can substitute raspberries or blueberries for a mixed berry version.

Make-Ahead Notes

The pie stores well for 2–3 days in the refrigerator.
Do not freeze — strawberries turn watery and glaze becomes cloudy.

----------

ANOTHER Ingredients:

* 1 quart strawberries
* 1 package (3 ounces) cream cheese
* 1 baked pastry shell, 9-inch
* 1 1/4 cups granulated sugar
* 3 tablespoons cornstarch
* 1 tablespoon lemon juice
* red food coloring
* 1/2 cup heavy cream
* 1 tablespoon confectioners' sugar

INSTRUCTIONS
Wash, drain, and hull strawberries. Beat cream cheese with a fork until smooth. Spread cream cheese over bottom of the cooled pie shell. Stand half of the whole strawberries in the shell with tips up. Mash remaining strawberries; press through a sieve to remove seeds. Measure the strawberry juice, and if necessary, add water to make 1 1/2 cups of liquid. In a saucepan, mix granulated sugar with cornstarch; gradually stir in the strawberry juice mixture and the lemon juice. Cook over medium heat, stirring constantly, until thickened and clear, about 5 to 7 minutes. Stir in a few drops of red food coloring; remove from heat.
Cool sauce for about 10 minutes, then pour over the strawberries in the shell. Chill for about 3 hours, or until firm. Beat cream with confectioners' sugar until mixture holds its shape. Spoon whipped cream in a ring around the edge of the pie. Store leftover pie in the refrigerator.
The strawberry dessert recipe of cream cheese is ready to serve....Nice !
fresh-strawberry-ice-cream.

VIDEO:

STRAWBERRY DESSERT RECIPES