Save
This Strawberry Cream Cheese Pie is my go to summer treat when strawberries are at their ripest and sweetest The combination of a buttery graham cracker crust luscious cream cheese filling and mound of fresh strawberries never fails to wow at picnics or family gatherings It tastes like a cheesecake took a vacation to a berry patch and came home with a sun kissed glow
My first attempt was on a sweltering July day when nobody wanted to turn the oven on and this easy pie brought everyone to the table with smiles and a lot of happy fork clinking
Ingredients
- Crushed graham crackers: Essential for the classic buttery crust Choose ones that are crisp and fresh for best flavor
- Melted butter: Helps the crust stay together and adds richness Use good quality real butter for depth
- Granulated sugar: Used lightly in the crust and topping Adds just enough sweetness and texture
- Fresh strawberries: Juicy ripe berries are the star Go for deeply red fruit for the best flavor
- Cornstarch: Thickens the strawberry glaze so it holds together Choose a brand you trust for smooth results
- Lemon juice: Brightens the berry flavor Use fresh squeezed if possible
- Cream cheese: Brings tang and richness Make sure it is room temperature for smooth mixing
- Powdered sugar: Sweetens the filling without grittiness Sift if it seems lumpy
- Vanilla extract: Rounds out the cream cheese mixture with aromatic sweetness Use pure extract for best taste
- Heavy cream: Whips up for a fluffy light filling Use cold cream straight from the fridge so it thickens quickly
- Whipped cream: Optional but beautiful for decorating the finished pie Homemade tastes best if you have the time
Step by Step Instructions
- Make the Crust:
- Mix crushed graham crackers melted butter and sugar in a bowl until the mixture is like wet sand Press it firmly and evenly into the bottom and up the sides of a 9 inch pie pan Using a measuring cup helps to smooth the edges Bake the crust at 350F for about 8 to 10 minutes until golden and fragrant Let it cool completely so the filling does not melt
- Prepare the Strawberry Topping:
- Divide your washed and sliced strawberries in half Set one half aside In a saucepan combine half the strawberries granulated sugar cornstarch and lemon juice Cook over medium heat stirring regularly for about 5 to 7 minutes until the strawberries release their juices and the sauce thickens Mash the berries gently with the back of your spoon as they soften Let the glaze cool fully before moving on
- Mix the Cream Cheese Filling:
- Beat softened cream cheese in a large bowl with an electric mixer until perfectly smooth and creamy Add powdered sugar and vanilla extract mixing until everything is glossy and no lumps remain
- Whip the Cream:
- Whip cold heavy cream in a separate bowl until you get stiff peaks that hold their shape This is key for a light airy filling Gently fold the whipped cream into the cream cheese base until unified Do this slowly so the mixture stays fluffy
- Assemble the Pie:
- Spread the cream cheese filling into the cooled graham cracker crust making sure it reaches all the edges Pop the pie in the fridge for at least one hour so the filling can firm up
- Finish with Strawberries:
- Once chilled spoon the cooled strawberry mixture over the cream cheese layer Distribute the berries evenly for a beautiful finished look
- Decorate and Chill Again:
- Top with piped or dolloped whipped cream if you want an extra pretty pie Return to the fridge for at least another hour to let the flavors meld and the pie to set Slice and enjoy
Save
Every summer my kitchen fills with the smell of warm graham crackers and that first scoop of cold creamy filling with fresh strawberries on top always reminds me of my childhood summers spent picking berries with my mom
Storage Tips
Store your finished pie covered in the refrigerator for up to three days The crust maintains a pleasant crisp texture for the first couple of days I like to cover the pie with plastic wrap or a pie dome to keep it tasting fresh For longer storage it is best not to freeze because the strawberries can get watery
Ingredient Substitutions
If strawberries are not in season try using raspberries or blueberries You can also use a store bought crust to save time For a lighter version substitute light cream cheese and whipped topping though the texture will be a bit softer
Serving Suggestions
Serve a slice chilled straight from the fridge for a refreshing treat I love it with a dollop of extra whipped cream and sometimes a sprinkle of lemon zest on top It pairs beautifully with iced tea or lemonade at a backyard gathering
Cultural Context
Strawberry cream cheese pie is a nostalgic American dessert popular at summer picnics Sunday dinners and even holiday gatherings Its roots blend cheesecake traditions with the classic American graham cracker crust This pie captures the magic of berry season and always feels like a homemade celebration
Save
Recipe FAQs
- → How long should I chill before serving?
Refrigerate at least 2 hours for the filling and topping to set, though a bit longer ensures cleaner slices.
- → Can I use frozen strawberries?
Fresh strawberries give the best texture, but you can use thawed frozen berries for the cooked topping if needed.
- → How do I keep the crust from getting soggy?
Allow the baked crust to cool completely before adding filling, and refrigerate the pie after assembling to maintain crunch.
- → Is the filling stable at room temperature?
The cream cheese filling softens quickly, so keep chilled until just before serving. It’s best served cold.
- → What can I use instead of graham crackers?
Vanilla wafers or digestive biscuits work well as an alternative base for the crust.