Strawberries And Cream Pie

This Strawberries and Cream Pie features fresh glazed strawberries layered over a light whipped cream cheese filling in a flaky pie crust for an easy, irresistible summertime dessert.

Course Dessert, Pie

Cuisine American, Southern

Keyword strawberries-and-cream-cheese-pie, strawberry-pie-recipe

Prep Time 20

Chill time 2

Servings pieces

Calories 397kcal

Author Melissa Sperka

Ingredients

1 9 inch deep dish pie crust baked and cooled
2 quart fresh strawberries divided
2/3-3/4 cup granulated sugar See Cook’s note
1/2 cup water plus 2 Tbsp
2 Tbsp cornstarch
1/4 tsp pure almond extract
Few drops red food coloring
1 8 oz cream cheese softened
1/3 cup powdered sugar
1/4 cup heavy cream
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
Sweetened fresh whipped cream for serving

Instructions

Blind bake and cool a 9-inch deep dish pie shell. Set aside to cool.
Rinse and hull the strawberries. In a food processor puree enough strawberries to equal 1 cup and halve the rest. Set aside.
In a heavy bottomed saucepan cook together the granulated sugar, water and pureed strawberries. Bring to a boil stirring constantly until the sugar has dissolved. Lower the temperature to medium-high.
Dissolve the cornstarch in 2 Tbsp cold water, a little more if needed, until dissolved. Whisk into the strawberry sauce. Continue to cook for 1-2 minutes until thickened. Once thickened, remove from the heat and stir in 1/4 tsp almond extract then set aside to cool.
Adjust the color by adding a few drops of red food coloring, if desired.
Using a hand mixer, beat together the cream cheese, powdered sugar, heavy cream, lemon juice and vanilla extract until fully combined. Spread cream cheese mixture onto the bottom of the cooled pie shell.
Arrange the halved berries in rows starting at the center of the pie. Pour the glaze on top. Chill for at least 2-3 hours or until set.
Serve with whipped cream.
How to Make Fresh Whipped Cream:
Chill a large bowl and beaters.
Using an electric mixer on medium-high speed whip 2 cups heavy cream with 1 teaspoon vanilla extract.
Gradually add 1/4-1/3 cup granulated sugar to the bowl. You can adjust the sweetness to your taste.
Whip until stiff peaks form then refrigerate until serving.

Notes

Fresh Berries - Choose premium strawberries that don't have any soft or bruised spots. The stems should be bright green and there should be no signs of mold.
Sugar - The amount of sugar recommended to make the glaze can be adjusted according to the sweetness of the strawberries.
Pie Crust - You can use a quality frozen deep dish pie crust or a homemade crust for this pie. See how to make my flaky pie crust recipe here.
Graham Cracker Crumbs - You could use a graham cracker crust in place of a pastry crust. See how to make my homemade graham cracker crust here.
Adjust the Amount of Water as Needed - When making the cornstarch slurry it's fine to use a little more water if necessary. It's important that you use cold water and stir it until the cornstarch is completely dissolved.
Whipped Cream - You can make fresh whipped cream or use whipped topping like Cool Whip or a store brand that you already enjoy.

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