; Print

Strawberry Cream Cheese Pie with Graham Cracker Crust

Strawberry pie with cream cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Strawberry Cream Cheese Pie with Graham Cracker Crust features fresh strawberries, a buttery graham cracker crust, with a whipped cream cheese layer. It's absolutely delicious and the perfect Summer dessert.

Ingredients

  • 1 and 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 8 tablespoons (1 stick) of salted butter, melted and hot
  • 1.5 lbs fresh strawberries
  • 1 teaspoon cornstarch + 1 tablespoon water mixed together until smooth
  • 8 ounce package of cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream

Instructions

  1. Preheat the oven to 350 degrees. Combine graham cracker crumbs and granulated sugar in large bowl. Pour in hot melted butter and stir to combine.
  2. Pour the graham cracker filling into a standard 9 inch pie plate and use the back of a measuring cup to pack down the filling tight. Bake for 12 minutes, then transfer to a baking rack to cool.
  3. Remove stems and slice strawberries into about 5-6 pieces each. Place 1/3 of them into a Tupperware and store in the fridge for serving.
  4. Transfer 2/3 of the fresh strawberries into a medium sized pot and cook covered on the skillet over medium low heat for 5 minutes. Uncover, stir and cook for another 3 minutes. Reduce the heat to low and pour in the cornstarch slurry. Stir to combine and cook for 3-5 minutes until it turns into more of a syrup. Turn off the heat and allow the strawberries to cool, then transfer to a sealed container and store in the fridge until serving.
  5. In a stand mixer, whip the cream cheese for a minute over medium speed. Turn off and add the vanilla extract and powdered sugar. Return to low speed to combine for a minute, then turn off and scrape down sides. Mix again over medium speed until smooth and combined, about 1 minute. Set aside.
  6. In another stand mixer bowl, or a large bowl with hand mixer, whip the heavy cream until stiff peaks form. This means when you pull the mixer up, it leaves a mountain like area in the whipped topping and holds well and is no longer liquid.
  7. Fold the whipped cream into the cream cheese mixture with a frosting spatula and continue to combine until fully mixed.
  8. Plop the filling into the center of the cooled pie crust and spread out on top of the crust. Work carefully to avoid getting graham cracker crumbs in the filling. It's not a big deal if there are a few because we cover most of it with strawberries. Cover the pie with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. Spread the strawberry filling over the inner circle of the pie, then top with fresh strawberries. I like to leave the outer edge with just the cream cheese filling.
  10. Slice, serve and enjoy!

Equipment

Notes

  • When mixing the pie crust, it's best if the melted butter is still very warm. It combines better without clumping the crust.
  • Make sure the cornstarch is mixed with water into a slurry before adding it to the strawberries. If not, the powdery chunks won't break down correctly.
  • The texture is best if in the fridge overnight, but if you prepare it in the morning, you can certainly eat it for dessert that night. I recommend at least 6 hours in the fridge. 

Find it online: https://simplymadeeats.com/15372/strawberry-pie/