Strawberry Cream Cheese Pie

When it comes to sweets, it’s pretty well-known in my household that I have a complete and utter lack of restraint.  Cookies, cakes, and pies (particularly strawberry cream cheese pies) need to be removed from the premises posthaste, or else it’s just a matter of time before I no longer fit through our doorways.  Zach must take care to monitor the ice cream in our freezer closely, otherwise I’ll whittle it down to nothing, one sneaking spoonful at a time (he’s actually really bad at this, there’s a carton of ice cream in our freezer with a single spoonful of chocolate ice cream left because I’ve eaten nearly all of it).

But my inability to control myself is possibly most evident during strawberry picking season.

Because when it comes to strawberry picking, I just cannot stop myself.  I will pick, and pick, and pick (and maybe sample a few, for, you know, quality control) until my arms are aching from the weight of my berries.  Zach and I brought home more berries than two people can be realistically expected to eat in a year, but within a week we’d worked our way through all of them — mostly courtesy of this Strawberry Cream Cheese Pie.

Strawberry picking is a tradition with Zach’s family that I’m grateful to have been absorbed into, and each year for the past three years I’ve shared a strawberry dessert with you.  First it was my Strawberries & cream daiquiris (I know, the photos could use a re-shoot), my homemade strawberry pop-tarts last year, and now this strawberry cream cheese pie.

Originally this year’s recipe was going to just be a plain Strawberry Pie, but when Zach’s mom mentioned that she’d had one before with a layer of cream cheese, I made the quick decision to re-route, and a fluffy layer of whipped cream cheese filling was the first thing to go into my homemade graham cracker crust.

It’s just four ingredients, and actually served as the inspiration for my no-bake cheesecake, which I shared with you last week.


  • 1 9-10" graham cracker crust prepared
  • Strawberry topping
  • 5-6 cups quartered strawberries, stems removed divided (840g)
  • 1/2 cup sugar (100g)
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice

Cream Cheese Layer

  • 8 oz cream cheese softened (225g
  • 1/2 cup powdered sugar (65g)
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream (235ml)
  • Get Ingredients Powered by Chicory


  1. In small saucepan, combine 2 cups strawberries (280g), 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. ........................................

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