Strawberry Cream Cheese Pie
A simple homemade strawberry cream cheese pie made with an easy graham cracker crust, a sweet cream cheese layer, and topped with fresh strawberries in a homemade jam glaze.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 9-10" graham cracker crust (prepared and baked (click on link))
- 5-6 cups quartered strawberries, stems removed (divided)
- ½ cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- 1
In small saucepan, combine 2 cups (280g) strawberries, sugar, cornstarch, and lemon juice over medium-low heat.
- 2
Stir frequently until strawberries release their juices.
- 3
Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
- 4
Increase heat to medium-high and bring to a boil, stirring constantly.
- 5
Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster. Set aside while you prepare your cream cheese layer
- 6
In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined.
- 7
In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks
- 8
Fold into cream cheese mixture -- the resulting mixture will be thick and fluffy.
- 9
Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.
- 10
Once strawberry mixture has cooled completely, add the remaining srawberries and stir well.
- 11
Pour over cream cheese layer, piling/mounding strawberries towards the center.
- 12
Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.