Strawberry Cream Pie Recipe

Introduction

This Strawberry Cream Pie combines a smooth cream cheese filling with fresh strawberries and a glossy strawberry glaze for a delightful dessert. It’s perfect for summer gatherings or any time you crave a refreshing, fruity treat.

Ingredients

• One pie crust (use half of your recipe for one crust)
• 8 oz cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 tsp vanilla extract
• 3/4 cup (180ml) heavy whipping cream, cold
• 3/4 cup (155g) sugar
• 5 tbsp cornstarch
• 1 cup (240ml) strawberry puree, strained to remove seeds (about 2 cups or 280g chopped strawberries)
• 3 cups (380g) whole strawberries, sliced
• 3/4 cup (180ml) heavy whipping cream, cold (for topping)
• 6 tbsp (63g) powdered sugar
• 3/4 tsp vanilla extract (for topping)
• 6-7 strawberries, halved (for garnish)

Instructions

1. Step 1: Place the pie crust in a 9-inch deep dish pie pan, crimp the edges, and prick the sides and bottom with a fork. Blind bake the crust using pie weights to prevent puffing. Set aside to cool completely.
2. Step 2: In a large mixer bowl, beat the cream cheese and 1/2 cup sugar until smooth and well combined. Add 1 tsp vanilla extract and mix well. Set aside.
3. Step 3: Whip 3/4 cup cold heavy cream on high speed until stiff peaks form. Fold one-third of the whipped cream into the cream cheese mixture gently, then fold in the remaining whipped cream until combined.
4. Step 4: Spread the cream cheese filling evenly into the cooled pie crust. Place the pie in the fridge to chill.
5. Step 5: In a saucepan, combine 3/4 cup sugar and cornstarch. Stir in the strawberry puree until smooth.
6. Step 6: Cook the mixture over medium heat, stirring constantly until it thickens and reaches a boil. Let it boil for 1 minute, then remove from heat and cool until just slightly warmer than room temperature, with a pudding-like consistency.
7. Step 7: Gently stir the sliced strawberries into the cooled glaze. Spoon this mixture evenly over the cream cheese filling and spread evenly.
8. Step 8: Refrigerate the pie for 4 to 6 hours, or until completely chilled and set.
9. Step 9: Before serving, whip 3/4 cup cold heavy cream with powdered sugar and 3/4 tsp vanilla extract until stiff peaks form. Pipe or spread the whipped cream around the outer edge of the pie and garnish with halved strawberries.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and natural sweetness in the glaze and topping.
• If you prefer a tart balance, substitute half of the sugar in the glaze with honey or maple syrup.
• For a nutty twist, sprinkle chopped toasted almonds or pistachios on top of the whipped cream before serving.
• You can use a pre-made graham cracker crust instead of a traditional pie crust for a quicker preparation.

Storage

Store the pie covered in the refrigerator for up to 3 days to keep it fresh. Avoid freezing, as the cream filling and glaze can separate. Before serving, allow the pie to sit at room temperature for about 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie in advance?

Yes, you can prepare the pie up to the point of chilling and keep it refrigerated for up to 2 days. Add the whipped cream and strawberry garnish just before serving for best results.

What if I don’t have fresh strawberries for the glaze?

You can substitute with frozen strawberries if fresh are unavailable. Thaw and drain them well, then puree as directed. The texture may be slightly softer but the flavor will remain delicious.

Strawberry Cream Pie Recipe

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5 from 721 reviews

This luscious Strawberry Cream Pie features a buttery blind-baked crust filled with a smooth, creamy mixture of cream cheese and whipped cream. It is topped with a glossy strawberry glaze made from fresh strawberry puree and sliced berries, then finished with a piped ring of sweetened whipped cream and halved strawberries for a beautiful, delicious dessert perfect for summer.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• One pie crust (enough for one 9-inch crust; use half of your double crust recipe)

Cream Cheese Filling

• 8 oz cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 tsp vanilla extract
• 3/4 cup (180ml) heavy whipping cream, cold

Strawberry Glaze

• 3/4 cup (155g) sugar
• 5 tbsp cornstarch
• 1 cup (240ml) strawberry puree, strained to remove seeds (from about 2 cups or 280g chopped strawberries)
• 3 cups (380g) whole strawberries, sliced

Whipped Cream Topping

• 3/4 cup (180ml) heavy whipping cream, cold
• 6 tbsp (63g) powdered sugar
• 3/4 tsp vanilla extract
• 6–7 strawberries, halved (for garnish)

Instructions

1. Blind Bake the Pie Crust: Place the pie crust in a 9-inch deep-dish pie pan. Crimp the edges and prick the sides and bottom with a fork. Use pie weights to prevent puffing and bake until golden. Set aside to cool completely.
2. Prepare Cream Cheese Filling: In a large mixing bowl, beat the cream cheese with sugar until smooth and creamy. Add vanilla extract and mix until well combined.
3. Whip Cream and Fold: In a separate large bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until fully combined.
4. Fill the Pie Crust: Spread the cream cheese filling evenly into the cooled pie crust. Refrigerate to set while preparing the glaze.
5. Make Strawberry Glaze: Combine sugar and cornstarch in a saucepan. Stir in the strawberry puree and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat and let cool until just warmer than room temperature with a pudding-like consistency.
6. Add Strawberries to Glaze: Gently fold the sliced strawberries into the cooled glaze. Spoon the glaze evenly over the cream cheese filling in the pie crust.
7. Chill the Pie: Refrigerate the pie for 4-6 hours or until completely chilled and set.
8. Prepare Whipped Cream Topping: Before serving, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
9. Decorate and Serve: Pipe the whipped cream around the outer edges of the pie. Garnish with halved strawberries on top and serve chilled.

Notes

• Be sure to blind bake the crust thoroughly to avoid a soggy bottom.
• Use cold heavy cream for best whipping results.
• Strain the strawberry puree to remove seeds for a smooth glaze.
• Chill the pie adequately to allow the filling and glaze to set properly.
• This pie is best served within 2 days of preparation for fresh flavor.

Keywords: Strawberry pie, cream cheese filling, strawberry glaze, whipped cream, summer dessert, fruit pie, no-bake filling