Strawberry Cream Cheese Pie
Fresh summer strawberry pie filling scooped over whipped cream cheese sweetened with powdered sugar = a hug from the sunniest season. Make this all summer long!
Ingredients
- 1 pie crust parbaked and cooled
- ¼ cup heavy cream
- 8 ounces whipped cream cheese
- ¼ cup powdered sugar
- 1 pound strawberries hulled and halved or quartered if large
- ⅓ cup water
- 3 tablespoons cornstarch
- 2 tablespoons sugar
Instructions
- Filling: In a mixing bowl or the bowl of a stand mixer, beat the heavy cream for about 5 minutes until fluffy and soft peaks form. Add the cream cheese and powdered sugar and continue to beat until smooth and combined.
- Strawberries: Whisk together the water and cornstarch. Heat a medium skillet to medium heat. When the skillet is hot, add the berries, sugar, and cornstarch mixture. Stir until the mixture bubbles and thickens, then turn the heat OFF. Let the berries cool slightly. Filling Pro Tip: The filling will seem a bit liquid while it is hot, but it will firm up and hold the strawberries together as it cools. Trust the process!
- Assembly: Scoop the cream cheese filling into the prepared pie crust. Use a spoon or spatula to scrape some of the filling up the sides of the crust, essentially lining the crust with the cream cheese mixture.
- Fill the crust/cream cheese mixture with the still-warm strawberries, mounding them up in the center of the pie.
- Chill the strawberry cream cheese pie for at least 2 hours, preferably 4 hours or more. The pie will be fine uncovered in the fridge for one night; after that tent it loosely with foil or plastic wrap.
- To serve, slice the pie straight from the fridge and enjoy cold or at room temp. Enjoy!
Notes
Crust: I use a storebought pie crust for this, but often strawberry pies are served with graham cracker crust. To parbake, line the empty pie crust with foil and fill with sugar, dry beans, or pie weights. Bake according to package directions until cooked through, then let cool completely. If you use the sugar method, the sugar can be reused in baking, just let it cool before you put it back in a container.
Make In Advance: This pie keeps really well lightly covered in the fridge for at least a few days. The strawberries may release a little bit of liquid, but the crust and cream cheese layer form a nice barrier to keep things sturdy.
Frozen Strawberries: I only tested this recipe with fresh strawberries, but I think frozen strawberries would work really well, just eliminate the water from the cornstarch mixture. Instead, toss the frozen berries with the sugar and cornstarch and cook in a skillet just until some of the liquid releases and thickens.
Tried this recipe?Let me know how it was!