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

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• Author: Johanne Bosse
• Total Time: 55 minutes
• Yield: 1 10" pie 1x

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. Pour the mixture into the crust and smooth the top.
4. Once the berry mixture has cooled pour over top of the cream cheese.
5. Refrigerate for 4 hours.
6. Top with whipped cream before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Baking, Desserts, Recipes