Strawberry Pie
An easy strawberry pie made with a sweet cream cheese layer, a basic graham cracker crust, and topped with fresh strawberries. No Jello, gelatin, or artificial add-ins are used in this Strawberry Pie, and a fast strawberry sauce serves as a sweet glaze for the berries.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 9-10″ graham cracker crust prepared
Strawberry topping
5-6 cups of quartered strawberries, stems removed divided (840g)
1/2 cup of sugar (100g)
2 Tbsp of cornstarch
1 Tbsp of lemon juice
Cream Cheese Layer
8 oz of cream cheese softened (225g
1/2 cup of powdered sugar (65g)
1/2 teaspoon of vanilla extract
1 cup of heavy cream (235ml)
Instructions
1. Blend 2 cups of strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat in a small saucepan.
2. Stir often till the juices are released from the strawberries.
3. To crush the strawberries till they are mostly liquid, use a potato masher (it’s fine if small pieces remain).
4. Increase the heat to medium-high and bring it to a boil, constantly stirring.
5. Boil (still stirring constantly) for 1 min, remove from the heat, and cool more quickly in a new heatproof container. Set aside while your cream cheese layer is being prepared.
6. Beat the cream cheese, powdered sugar, and vanilla extract together in a medium-sized bowl until mixed.
7. Beat 1 cup of heavy cream to a stiff peak in a different, clean bowl.
8. Fold in the cream cheese mixture—thick and fluffy will be the resulting mixture.
9. Spread evenly into the prepared graham cracker crust and put in the refrigerator while continuing to cool your strawberry mixture.
10. Add the remaining strawberries and stir well once the strawberry mixture has cooled entirely.
11. Pour over the layer of cream cheese and pile/mound strawberries towards the middle.
12. Return to the refrigerator and enable it to set before slicing and serving for at least 4 hours (ideally overnight).
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