Description
A refreshing and creamy strawberry cream cheese pie with a graham cracker crust and fresh strawberry topping—perfect for spring and summer desserts.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- 1 tablespoon water
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press mixture into the bottom and up the sides of a 9-inch pie dish to form a crust.
- Bake the crust for 8-10 minutes, then let it cool completely.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until smooth and creamy.
- Spread the cream cheese filling into the cooled crust and refrigerate for at least 2 hours.
- In a small saucepan, heat strawberry jam and water over low heat until melted and smooth.
- Arrange fresh strawberry slices on top of the chilled pie and brush with the jam glaze.
- Chill the pie for an additional 30 minutes before serving.
Notes
- Use fully ripe strawberries for best flavor and appearance.
- Make the pie a day ahead to allow flavors to meld.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg