Strawberry Cream Cheese Pie
A simple homemade strawberry cream cheese pie made with an easy graham cracker crust, a sweet cream cheese layer, and topped with fresh strawberries in a homemade jam glaze.
Prep Time 30 minutes
Total Time 30 minutes
- 1 9-10" graham cracker crust prepared
- 5-6 cups quartered strawberries, stems removed divided (840g)
- 1/2 cup sugar (100g)
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
Cream Cheese Layer
- 8 oz cream cheese softened (225g
- 1/2 cup powdered sugar (65g)
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream (235ml)
In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.
Stir frequently until strawberries release their juices.
Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
Increase heat to medium-high and bring to a boil, stirring constantly.
Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster. Set aside while you prepare your cream cheese layer
In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined.
In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks
Fold into cream cheese mixture -- the resulting mixture will be thick and fluffy.
Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.
Once strawberry mixture has cooled completely, add remaining srawberries and stir well.
Pour over cream cheese layer, piling/mounding strawberries towards the center.
Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.