The only thing better than fresh strawberry pie is strawberry cream cheese pie! This bright and fruity summer dessert is the love child of pie and cheesecake we've all been dreaming of. Prepped in 30 minutes and no bake!
1pie crustbaked and cooled (this makes enough cheese filling for a 10 inch pie, but if you make a smaller one, I encourage you to enjoy the leftover filling with graham crackers and the cherry syrup)
Glaze and Strawberries
1cupwater
1Tablespooncornstarch
¼ cupgranulated sugar
1Tablespoon lemon juice
2TablespoonsStrawberry Jello mix
4cupssliced strawberries
Instructions
Pie assembly instructions
In a large bowl, beat the heavy cream until it becomes whipped cream, forming nice, fluffy peaks. Set aside.
In another bowl, beat together the cream cheese, confectioner's sugar and vanilla extract until well combined.
Gently fold the cheese mixture into the whipped cream to combine. If making ahead, cover and refrigerate until you're ready to assemble the pie.
On the day you're serving, pour the cheese mixture into the baked and cooled pie crust and smooth the top. Refrigerate while you make the glaze.
Glaze and Strawberries Instructions
In a small saucepan over medium heat, combine water, corn starch, granulated sugar and lemon juice.
Whisk often until thickened, about 3-5 minutes.
Whisk in 2 Tablespoons of Strawberry Jello mix until fully combined. Remove from heat.
Cool for 2-3 minutes and pour over bowl of sliced strawberries. Cool completely.
Once cooled, arrange strawberries one-by-one on top of the pie, overlapping. Be sure to shake off excess glaze before adding each berry slice (as you don't want the pie to be too liquid-y).
Refrigerate for at least an hour or until you're ready to serve.
Notes
If you want the crust to have a more homemade look, buy one of the crusts that un-rolls and use your own pie pan.
To prevent the pie crust from shrinking or losing shape, line it with parchment paper after you've crimped it. Pour dried beans or pie weights into the parchment paper and spread it along the bottom. Bake according to package directions.
To keep the edges of the crust from burning while you bake the pie shell, use a pie collar or foils to cover it halfway through baking if the sides are browning too quickly.
Place the strawberries on top one by one. Just like my other cheese pie recipe, the only labor-intensive part of assembling your strawberry cream cheese pie is adding the sliced strawberries on top. You may be tempted to just dump the berries on top and call it a day, but Grandma Rosie was clear: you must put them on one at a time so that every bite is covered in strawberries and the glaze isn't too overwhelming.
When placing the strawberries, start in the middle and add the rest of them around that middle berry. Remember to remove any extra syrup before adding each one!
Ingredients to prep ahead: Bake and cool the pie crust and make and refrigerate the cheesecake filling.
Leftovers and storage: Place any leftovers in an airtight container or wrap tightly in plastic and store in the fridge. They will keep for 3-5 days.