Strawberry Cream Pie

Strawberry Cream Pie is light, fruity, and delicious. With layers of pie crust, no-bake cheesecake, and slices of fresh strawberries smothered in a sweet glaze.

Author Amber Brady

Prep Time 30

Cook Time 20

Chill Time 1

Total Time 1 50

Yields servings

Ingredients

Pie Crust, homemade or store-bought
dry beans or pie weights + parchment paper, for baking crust

Glaze & Topping:

3 cups (522 g) strawberries, (about 1-1.5lbs) rinsed and hulled
⅓ cup (80 ml) water
1 tsp lemon juice
¾ cup (150 g) granulated sugar
2 ½ Tbsp cornstarch

Whipped Cream: (to be divided)

2 cups (473 ml) heavy cream
½ cup (60 g) powdered sugar

Filling:

8 oz (226 g) cream cheese
½ cup (60 g) powdered sugar
½ tsp vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit.
CRUST: Roll pie crust into a large circle, place it into a 9-inch deep pie dish, cut off excess, and crimp edges. Dock the bottom and sides of the raw pie crust with a fork to make holes for ventilation. Place dry beans on top of parchment paper to cover the bottom of the crust so it won't shrink while baking.
Blind bake homemade pie crust at 350˚F for 13-15 minutes. Remove parchment paper with beans and finish cooking for 7-8 minutes or until golden brown. Cool completely. NOTE: Store-bought refrigerated crusts, may bake quicker. Bake for 8-10 minutes, first, remove beans, and bake 4-5 minutes more. If preparing a frozen purchased crust, bake according to directions on package.
GLAZE & TOPPING: Puree 1 cup of whole strawberries in a food processor or blender with the water and lemon juice. Halve, slice, or chop the other 2 cups of strawberries and set aside.
In a saucepan, whisk together the granulated sugar and cornstarch. Slowly whisk in the pureed strawberry mixture. Turn on the heat to medium and bring sauce to a boil, whisking constantly until it thickens. Remove from heat and cool completely.
WHIPPED CREAM: Using a stand mixer, whip the heavy cream with powdered sugar until stiff peaks form. Set aside.
FILLING: Use an electric mixer and the paddle attachment to beat the cream cheese until fluffy and smooth. Add the powdered sugar and vanilla. Mix well. Fold in half of the whipped cream, about 2 1/2 cups. Save the other half for serving.
TO ASSEMBLE: Spread the cream cheese filling into the bottom of the cooled pie crust, then spread half of the strawberry glaze, Next layer the fresh strawberries. Finish by topping with the remaining glaze. REFRIGERATE for a minimum of 1 hour. Serve with the leftover whipped cream, by piping or dolloping on top.

Notes

Check out this tutorial for step-by-step photo instructions on how to blind bake a pie crust.
For stiffer layers you may use 1 packet (equal to 1 Tbsp) of unflavored gelatin, divided as follows:

For the strawberry layer, simply whisk 1 1/2 tsp (half the packet) of unflavored gelatin with the sugar and cornstarch portion of the glaze, and follow the rest of the recipe as written.
Use the other half of the packet for the whipped cream: Place 2 Tbsp of water in a microwave save bowl. Sprinkle 1 1/2 tsp unflavored gelatin over the water. Wait for it to solidify. Then microwave for 5-10 seconds until just melted. Stir and cool slightly. Prepare whipped cream until soft peaks form, turn speed to low, and slowly pour in the gelatin mixture. Increase speed to medium and beat until stiff peaks form. Then continue with recipe as written.

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