Fresh Strawberry Cream Cheese Pie

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 08/16/19
Strawberry Cream Pie
Fuse/Getty Images
Prep: 25 mins
Cook: 10 mins
Cool: 30 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
271 Calories
10g Fat
44g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 271
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 29mg 10%
Sodium 92mg 4%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 13%
Protein 3g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This strawberry cream cheese pie recipe really is the epitome of spring and summer. It calls for fresh berries layered over a sweet cream cheese filling. If you have a chance to use berries that you have picked yourself, go for it. There's nothing like a freshly picked strawberry. They are sweet and tart and juicy all at the same time.

This pie should be made ahead of time so it has a chance to set. The glaze, made out of some of the berries, is simple and fresh, the perfect complement to the crisp crust and the tender berries.

Ingredients

  • 1 (9-inch) hot water pastry
  • For the Berries:
  • 6 cups strawberries ( hulled)
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • For the Cream Cheese Layer:
  • 1 (8-ounce) package cream cheese (softened)
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Steps to Make It

Blind Bake the Pastry Crust

  1. Heat oven to 400 F.

  2. Put the pastry into the pie pan. Line it with pie weights or aluminum foil and dried beans. Bake the pie crust until light brown and crisp, about 8 to 10 minutes. (This is called blind baking.) Remove from oven and cool completely.

Prepare the Berries

  1. Gather the ingredients.

  2. Mash enough of the strawberries to measure 1 cup.

  3. Mix granulated sugar and cornstarch in a heavy saucepan and stir in 1 tablespoon lemon juice and mashed strawberries.

  4. Cook over medium heat, stirring constantly until mixture thickens and boils. This should take about 5 to 7 minutes. Cook and stir the strawberry mixture for 1 minute and then remove from heat, stir in vanilla, and set aside to cool completely. Make sure this sauce is cool before you put it on the pie, or it will melt the cream cheese filling. 

Make the Cream Cheese Layer and Assemble

  1. Gather the ingredients.

  2. In a medium bowl, beat cream cheese with confectioners' sugar, 1 tablespoon lemon juice, and lemon zest until smooth and spread in cooled pie crust.

  3. Leave remaining strawberries whole and arrange over pie. Pour cooked and cooled strawberry mixture over the strawberries and chill for 3 to 4 hours or until set.

  4. Slice into wedges to serve. Refrigerate any remaining pie.

How to Pick Fresh Strawberries

  • When you buy fresh strawberries, look for those that are firm and evenly colored, with no soft or wet spots.

  • Berries should not be rinsed until you are ready to use them; wet berries are likely to become moldy, even in the fridge.

  • When ready to use, rinse the berries well, then cut off the top leafy part and any white or light green areas. Slice the berries from the stem end down.

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