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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/strawberry-cream-pie-recipe/