Name: Strawberry Cream Pie Recipe
Prep time: 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: American
Ingredients: 1 9-inch graham cracker crust; 1 cup mashed strawberries (5.5 oz); 1/2 cup sugar (granulated); 2 Tbsp cornstarch; 3 Tbsp cold water; 1 tsp fresh lemon zest; 1 pound fresh strawberries, sliced (about 4 cups); 8 oz cream cheese, softened to room temperature; 3/4 cup powdered sugar; 1 tsp lemon juice; 1/2 tsp vanilla extract; 1 cup heavy cream

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This delicious strawberry cream pie is a perfect dessert to celebrate strawberry season! With a buttery graham cracker crust, cheesecake filling, fresh strawberry glaze, and juicy berries, it’s hard to beat.

I’ve had good strawberry pie before, but this strawberry cream cheese pie is by far my favorite! The tangy cheesecake layer perfectly balances out the sweetness of the strawberry glaze, making every bite pure bliss.

It’s so delicious that I don’t think I will be able to settle for a regular strawberry pie ever again!

I love that the glaze is made with fresh ingredients, so it doesn’t have an artificial flavor that is typical of store-bought glaze or glaze made with strawberry jell-o.

What is strawberry cream pie made of?

Strawberry cream pie typically starts with a graham cracker crust, but a pastry crust can be used. A creamy filling comes next, usually containing cream cheese.

To top it off, fresh strawberries are coated with a strawberry glaze, and whipped cream is a common garnish.

HOW TO MAKE STRAWBERRY CREAM PIE

GLAZE – Mash 5 1/2 ounces of the strawberries with a potato masher and place them in a saucepan with the sugar, cornstarch, and water. Cook & stir over medium heat until thick. Stir in the lemon zest and cool while you prepare the filling. I like to cool it quickly by placing the pan in a large bowl of ice water.
CHEESECAKE FILLING – Beat the heavy whipping cream in a medium bowl with an electric mixer until stiff peaks form; set aside. Beat the cream cheese for 1-2 minutes, then beat in the powdered sugar, lemon juice, and vanilla. Fold the whipped cream into the cream cheese mixture. Spread into the crust.
BERRIES – Hull, wash, and slice the pound of fresh berries. Stir them into the cooled glaze. Spread the strawberry mixture over the top of the creamy filling.
CHILL – Cover the pie with plastic wrap and chill for at least 4 hours.
GARNISH – When ready to serve, cut into slices and garnish with whipped cream and additional strawberries if desired.

Leftovers can be stored in the refrigerator for 2-3 days if well-covered or transferred to an airtight container. After that the crust starts to get soggy and the topping breaks down.

VARIATIONS:

In place of the whipped cream, vanilla, and powdered sugar, you can use Cool Whip. Beat the lemon juice into the cream cheese, then fold in the Cool Whip.
You can quarter or dice the strawberries instead of slicing them if you prefer.
Instead of a graham cracker crust, you can use a flaky pie crust as the base.
For a mixed berry pie, replace some of the sliced strawberries with fresh raspberries and/or fresh blueberries.

PRO TIPS:

If you opt to use a pre-made graham cracker crust, use a large 10″ crust.
Make sure the glaze is room temperature or colder before adding the berries. You don’t want them to cook.
For cream that whips up faster and fluffier, place your bowl and beaters in the freezer for 10-15 minutes before beating.
Use fresh fruit at peak season for best results. Frozen berries are not recommended for this pie.

slice of strawberry cream pie on a plate with a bite taken out of it.

FAVORITE PIE RECIPES:

Yield: 8 servings

Strawberry Cream Pie Recipe

Your the whole family will swoon over this luscious no-bake strawberry cream pie recipe! Every bite is an explosion of flavor and texture.

Prep Time 50 minutes

Additional Time 4 hours

Total Time 4 hours 50 minutes

Ingredients

1 9-inch graham cracker crust

Strawberry Glaze:

1 cup mashed strawberries (5.5 oz)
1/2 cup sugar (granulated)
2 Tbsp cornstarch
3 Tbsp cold water
1 tsp fresh lemon zest
1 pound fresh strawberries, sliced (about 4 cups)

Cream Cheese Filling:

8 oz cream cheese, softened to room temperature
3/4 cup powdered sugar
1 tsp lemon juice
1/2 tsp vanilla extract
1 cup heavy cream

Instructions

For strawberry glaze, combine the mashed strawberries, sugar, cornstarch, and cold water in a large saucepan. Cook and stir over medium heat until bubbly and thick. (We like it thick like jam, but you can opt for a softer set glaze.)
Stir in the lemon zest and place the pan in a bowl or sink of ice water. (You can chill it in the fridge, but it takes longer.)
For the cheesecake filling, beat the cream until stiff peaks form. Set aside.
In a large bowl, beat the cream cheese with an electric hand mixer until creamy. Add the powdered sugar, lemon juice, and vanilla. Beat until smooth. Fold in the whipped cream.
Spread the filling into the crust.
Wash and slice the remaining strawberries and stir into the cooled glaze. Pour over the top of the filling.
Cover the pie with plastic wrap and chill for at least 4 hours or until firm enough to slice. It can be made a day ahead and refrigerated overnight.
If desired, garnish individual slices with whipped cream and sliced strawberries.

Notes

I like to use a homemade pie crust, but you can use a large 10" store-bought graham cracker crust.

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