Strawberries and Cream Pie

Strawberries and Cream Pie – There isn’t too much to say about this pie plate full of creamy, sweet filling topped with perfectly ripe strawberries. It’s just outrageously good, cool, and bursting with flavor. It is reminiscent of cheesecake but easier although it does need a few hours to chill in the refrigerator.

This would be perfect for a summer gathering and you can top it with any fruit that you have available. A blueberry and strawberry version would be very cute for the 4th of July!

Strawberries and Cream Pie

Strawberries and cream pie

Printable Version

For the crust:

  • 1 ½ cups graham cracker crumbs (about 9 full crackers)
  • 5 tbsp. unsalted butter, melted

For the filling:

  • 2 (8 oz.) blocks cream cheese, at room temperature
  • 2 cups heavy cream
  • ⅔ cups granulated sugar
  • 2 tsp. vanilla extract
  • zest of 1 lemon
  • juice of ½ lemon, about 1 tbsp.
  • 1 lb. strawberries, hulled and sliced

1. Preheat oven to 375° F. Lightly spray and deep pie pan with cooking spray and set aside.

2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms. Gently but firmly press the graham cracker mixture into the bottom and up the sides of prepared pie dish.

3. Bake for 10 minutes and then set aside to cool completely.

4. Place 2 cups of heavy cream into a medium bowl and using an electric mixer fitted with a whisk attachment, beat the cream until it holds firm peaks. Set aside. (I like to do this with a hand mixer.)

5. In the bowl of an electric mixer, beat cream cheese, sugar, vanilla, zest, and lemon juice until fluffy, about 3 minutes.

6. Fold about ⅓ of the whipped cream into the cream cheese mixture to lighten it and fold in the rest. Gently mix until evenly incorporated and smooth.

7. Once the pie crust is completely cool, spoon filling into it and spread it out in an even layer using an offset spatula. Layer sliced strawberries in an overlapping rows around the top of the cream cheese filling.

8. Carefully cover the pie and place it in the refrigerator for at least 2 hours before serving. Store in refrigerator for 3-5 days.

adapted from Just Putzing via Crumbly Cookie, originally from Pillsbury’s Complete Cookbook.

Strawberries and Cream Pie

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