Description
There’s no shortage of fresh berry flavor packed into this scrumptious Strawberry Cream Pie! A flaky butter pie crust is paired with a light and creamy filling, chopped strawberries, a sweet strawberry glaze and fluffy homemade whipped cream.
Ingredients
- One pie crust (you only need half of the recipe for one crust)
For the Filling
- 8 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 tsp vanilla extract
- 3/4 cup (180ml) heavy whipping cream, cold
For the Glaze
- 3/4 cup (155g) sugar
- 5 tbsp cornstarch
- 1 cup (240ml) strawberry puree, strained to remove seeds (you need about 2 cups (280g) chopped strawberries)
- 3 cups (380g) whole strawberries, sliced
For the Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (63g) powdered sugar
- 3/4 tsp vanilla extract
- 6–7 strawberries, halved
Instructions
- 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 pie crust. Use pie weights to keep the crust from puffing up too much when baking. Set aside to cool.
- Add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth. Add the vanilla extract and mix until well combined. Set aside.
- Add the whipping cream to a large mixer bowl and whip on high speed until stiff peaks form. Carefully fold about 1/3 of the whipped cream into the cream cheese mixture, then add the remaining whipped cream and gently fold together.
- Spread the filling evenly into cooled pie crust. Set in the fridge.
- Combine the sugar and cornstarch in a saucepan. Add the strawberry puree and stir to combine.
- Cook over medium heat, stirring constantly until it begins to thicken and come to a boil. Allow to boil for 1 minute, then remove from heat and allow to cool until just warmer than room temperature. It should have a pudding-like consistency.
- Once cooled, gently stir the sliced strawberries into the glaze, spoon the glaze over the cream cheese filling and spread the glaze evenly.
- Refrigerate 4-6 hours or until completely chilled.
- Prior to serving, make the whipped cream. Add all the ingredients to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream onto the outer edge of the pie and top with strawberry halves.
Notes
- Makes 8-10 slices.
- Store pie well covered in the fridge for up to 3 days. I don’t suggest freezing it.
- You will need at least 2 pints of strawberries, possibly a third.
Nutrition
- Serving Size: 1 Slice
- Calories: 458
- Sugar: 52.6 g
- Sodium: 138.6 mg
- Fat: 18.8 g
- Carbohydrates: 71.9 g
- Protein: 3 g
- Cholesterol: 38.6 mg
