Strawberry Cream Cheese Pie
This pie is so versatile. You can make it in a pastry crust like I did to day or to speed the process up use a graham wafer or Nilla wafer crust. And if you don’t have strawberries feel free to use blueberries or raspberries. All three are delicious. It takes about 4 hours for the cream cheese center to set up so make sure to allow for that.
Strawberry Cream Cheese Pie
- Total Time: 55 minutes
- Yield: 1 10" pie 1x
Ingredients
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- 1 10″ pie crust, blind baked and cooled ( recipe here)
- 12 oz cream cheese, room temperature
- 1 tsp vanilla
- 1 1/4 cup icing sugar
- 1/3 cup 35% cream
- 3 tbsp corn starch
- 1/2 cup sugar
- 1/2 cup water
- 1 1/2 cup fresh strawberries, mashed
- Whipped cream for the topping
Instructions
- Place the sugar and corn starch into a saucepan. Add the water and mashed berries and cook until the liquid turns clear and the mixture has thickened, set aside to cool.
- Place the cream cheese, vanilla, icing sugar and cream into a bowl and beat until smooth, it is very important that the cream cheese be at room temperature to ensure that you don’t have lumps.
- Pour the mixture into the crust and smooth the top.
- Once the berry mixture has cooled pour over top of the cream cheese.
- Refrigerate for 4 hours.
- Top with whipped cream before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking, Desserts, Recipes
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