Description
This Strawberry Cream Pie is a luscious dessert that combines a buttery graham cracker crust, creamy filling, and fresh strawberry topping. Perfect for summer gatherings or as a sweet treat any time of year, it’s easy to make and bursting with flavor!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cream Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
For the Strawberry Topping:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
Instructions
1. Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8-10 minutes, or until lightly golden. Cool completely.
2. Make the Cream Filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the cooled crust. Refrigerate while preparing the topping.
3. Make the Strawberry Topping:
- In a small saucepan, combine the sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and turns clear. Remove from heat and let cool slightly.
- Arrange the sliced strawberries on top of the cream filling in a decorative pattern.
- Brush or drizzle the cooled glaze over the strawberries to coat them evenly.
4. Chill and Serve:
- Refrigerate the pie for at least 2 hours, or until fully set.
- Slice and serve chilled.
Notes
- Make Ahead: This pie can be made up to a day in advance. Add the glaze just before serving for the freshest look.
- Variations: Add a layer of sliced bananas under the cream filling for a twist, or use a chocolate cookie crust instead of graham crackers.
- Storage: Store in the refrigerator for up to 3 days.