Strawberry Cream Cheese Pie

There’s something magical about a Strawberry Cream Cheese Pie that instantly transports me back to sun-soaked afternoons spent with family. My aunt Patsy would whip this up, and the delightful aroma of sweet strawberries and creamy filling would fill the air, inviting everyone to gather around the table. Every slice of this pie is a piece of joy, a perfect balance between rich cream cheese and fresh strawberries that leaves you wanting more. Whether it’s a family gathering or just a quiet evening at home, this pie is a celebration on its own. It’s not just a dessert; it’s a memory, a connection to those carefree days. I remember my cousins and I would eagerly await our turn to help layer the strawberries, and the laughter that came with it made the experience even sweeter. So grab your mixing bowl and let’s dive into this delicious journey!

Strawberry Cream Cheese Pie Ingredients

Gathering the right ingredients is essential for creating this scrumptious pie. The combination of these elements contributes to the incredible taste and texture that defines this recipe. Each ingredient plays a role, from the buttery crust to the fresh strawberries, ensuring a delightful dessert that’s hard to resist.

• 1½ cups all-purpose flour
• ¼ cup sugar
• ⅛ teaspoon Morton kosher salt
• ½ cup unsalted butter, at room temperature
• 6 ounces full-fat cream cheese, at room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• 3 cups thick-sliced strawberries
• ½ cup powdered sugar, optional for strawberry glaze
• 2 teaspoons cornstarch, optional for strawberry glaze
• red food coloring, optional (not needed when using beautiful strawberries)

Directions for Strawberry Cream Cheese Pie

Making the Strawberry Cream Cheese Pie is as enjoyable as eating it! Follow these simple steps, and you’ll have a delicious dessert ready in no time. Each step will guide you through the process, ensuring your pie turns out perfectly.

1. Start by preheating your oven to 325°F. This temperature will help create a perfectly baked pie crust that’s golden on the outside and tender on the inside.

2. In a medium bowl, whisk together flour, sugar, and salt. Make sure to combine them well to avoid any clumps in your crust.

3. Using a rigid pastry blender, cut in the butter until the mixture is crumbly. It’s important to use cold butter for the best results; it creates a flaky crust.

4. Don’t worry if the mixture seems a bit dry. Quickly mix it with your hands until it forms a dough. You want it to hold together but still be a little crumbly.

5. Next, press the dough evenly onto the bottom and up the sides of a 9″ pie pan. Aim for a uniform thickness on all surfaces to ensure even cooking.

6. Place the pie pan in the oven and bake the crust for 23 to 26 minutes, or until it’s just lightly browned. Watch it closely to prevent over-baking.

7. When done, remove from the oven and let it cool completely on a wire rack. Cooling is crucial to avoid a soggy crust once you add the filling.

8. In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract using an electric mixer. Beat on medium-high to high speed for about 1 to 2 minutes until smooth and fluffy.

9. In another bowl, whip heavy cream until stiff peaks form. This is what will give your pie that light, airy texture.

10. Gently fold the whipped cream into the cream cheese mixture with a spatula. Be careful not to deflate the whipped cream; you want to maintain that fluffiness.

11. Transfer the mixture to the cooled pie shell and spread it in an even layer. Then refrigerate for at least 1 hour, but 2 to 4 hours is even better!

12. To create the strawberry topping with glaze, fold together sliced strawberries and ½ cup powdered sugar in a medium bowl. Let this sit for 30 minutes, folding gently halfway through to allow the juices to come out.

13. Drain the strawberries, saving all accumulated juice. If needed, add water to the juice to equal ⅓ cup.

14. In a small saucepan over medium heat, combine the saved strawberry juice with cornstarch. If desired, add a drop or two of red food coloring for a deeper hue. Cook while stirring constantly until the mixture thickens and turns clear.

15. Once thickened, immediately remove the strawberry glaze from heat and let it cool completely. You can choose to either fold the strawberries into the glaze or simply drizzle it over the pie before serving.

16. If you plan to eat the pie within a few hours of making it, add the strawberry topping right away. Leave about an inch of bare cream cheese around the perimeter to prevent sogginess. Slice the pie into pieces and enjoy!

17. For a cleaner appearance and a crispier crust, wait to add the strawberry topping until serving time. Slice individual pieces and place them on dessert plates, then top them with your preferred strawberry decoration.

Expert Tips about Strawberry Cream Cheese Pie

When it comes to making the perfect Strawberry Cream Cheese Pie, these expert tips will ensure your dessert shines. From ingredient handling to serving suggestions, follow these guidelines for a fantastic pie.

• Storage: Store any leftover pie in the refrigerator, covered, for up to three days. This helps maintain the freshness of the strawberries.
• Freezing: While it’s best enjoyed fresh, you can freeze the pie (without the topping) for up to one month. Just wrap it tightly in plastic wrap and aluminum foil.
• Serving Temperature: Serve the pie chilled for the best flavor and texture. A cold pie is a refreshing dessert, especially on warm days.
• Presentation: For an elegant touch, garnish with extra strawberries or a dollop of whipped cream before serving.
• Variations: Feel free to experiment with other fruits like blueberries or raspberries for a twist on this classic pie!

Perfect Matches for Strawberry Cream Cheese Pie

This delicious Strawberry Cream Cheese Pie pairs beautifully with a variety of sides and occasions. Here are some ideas to make your meal even more enjoyable:

• Classic Whipped Cream: A generous dollop of homemade whipped cream adds extra creaminess and flavor.
• Fresh Mint Leaves: Garnish with fresh mint for a pop of color and a refreshing taste.
• Ice Cream: Vanilla or strawberry ice cream complements the pie perfectly, adding a creamy coldness that contrasts well with the rich filling.
• Brunch Delight: This pie makes an excellent addition to brunch, serving alongside quiche or fresh fruit salads.
• Gatherings and Celebrations: Ideal for birthday parties, summer picnics, or any festive occasion, this pie is sure to impress.

FAQ

Conclusion

The Strawberry Cream Cheese Pie is a delightful dessert that’s sure to please everyone at your table. Its perfect balance of creamy filling and fresh strawberries makes it a unique treat that celebrates the flavors of summer. I encourage you to try making this pie yourself; it’s an experience filled with joy and deliciousness that you won’t forget. Enjoy every slice and the memories that come with it!

Strawberry Cream Cheese Pie

Craving something sweet and refreshing? Try this Strawberry Cream Cheese Pie. It's creamy, fruity, and utterly delightful. Perfect for celebrations or quiet evenings at home, this easy weeknight dessert is sure to impress.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups all-purpose flour
• 0.25 cups sugar
• 0.125 teaspoon Morton kosher salt
• 0.5 cups unsalted butter
• 6 ounces full-fat cream cheese
• 1 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cups heavy whipping cream
• 3 cups thick-sliced strawberries
• 0.5 cups powdered sugar optional for strawberry glaze
• 2 teaspoons cornstarch optional for strawberry glaze
• 1 drops red food coloring optional (not needed when using beautiful strawberries)

Equipment

• Blender
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Start by preheating your oven to 325°F. This temperature will help create a perfectly baked pie crust that’s golden on the outside and tender on the inside.
2. In a medium bowl, whisk together flour, sugar, and salt. Make sure to combine them well to avoid any clumps in your crust.
3. Using a rigid pastry blender, cut in the butter until the mixture is crumbly. It's important to use cold butter for the best results; it creates a flaky crust.
4. Don’t worry if the mixture seems a bit dry. Quickly mix it with your hands until it forms a dough. You want it to hold together but still be a little crumbly.
5. Next, press the dough evenly onto the bottom and up the sides of a 9″ pie pan. Aim for a uniform thickness on all surfaces to ensure even cooking.
6. Place the pie pan in the oven and bake the crust for 23 to 26 minutes, or until it's just lightly browned. Watch it closely to prevent over-baking.
7. When done, remove from the oven and let it cool completely on a wire rack. Cooling is crucial to avoid a soggy crust once you add the filling.
8. In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract using an electric mixer. Beat on medium-high to high speed for about 1 to 2 minutes until smooth and fluffy.
9. In another bowl, whip heavy cream until stiff peaks form. This is what will give your pie that light, airy texture.
10. Gently fold the whipped cream into the cream cheese mixture with a spatula. Be careful not to deflate the whipped cream; you want to maintain that fluffiness.
11. Transfer the mixture to the cooled pie shell and spread it in an even layer. Then refrigerate for at least 1 hour, but 2 to 4 hours is even better!
12. To create the strawberry topping with glaze, fold together sliced strawberries and ½ cup powdered sugar in a medium bowl. Let this sit for 30 minutes, folding gently halfway through to allow the juices to come out.
13. Drain the strawberries, saving all accumulated juice. If needed, add water to the juice to equal ⅓ cup.
14. In a small saucepan over medium heat, combine the saved strawberry juice with cornstarch. If desired, add a drop or two of red food coloring for a deeper hue. Cook while stirring constantly until the mixture thickens and turns clear.
15. Once thickened, immediately remove the strawberry glaze from heat and let it cool completely. You can choose to either fold the strawberries into the glaze or simply drizzle it over the pie before serving.
16. If you plan to eat the pie within a few hours of making it, add the strawberry topping right away. Leave about an inch of bare cream cheese around the perimeter to prevent sogginess. Slice the pie into pieces and enjoy!
17. For a cleaner appearance and a crispier crust, wait to add the strawberry topping until serving time. Slice individual pieces and place them on dessert plates, then top them with your preferred strawberry decoration.

Notes

• Tip 1: Make the pie crust ahead of time for quicker assembly.
• Tip 2: Ensure cream cheese and butter are at room temperature for a smooth filling.
• Tip 3: Garnish with extra strawberries for a beautiful presentation.
• Tip 4: If using frozen strawberries, thaw and drain them before combining with powdered sugar.
• Tip 5: Let the pie chill for at least an hour before serving for the best flavor.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.