Strawberry Cream Pie
Light and fluffy cream filling infused with the natural sweetness of fresh strawberries, nestled in a toasty graham cracker crust, and finished with homemade strawberry topping!
Ingredients
Graham Cracker Crust:
- 1 ⅓ cups crushed graham cracker crumbs (about 10 crackers)
- 3 Tablespoons brown sugar
- 5 Tablespoons butter, melted
- ½ teaspoon cinnamon
Strawberry Topping:
- 3 cups chopped fresh strawberries (about 15 ounces)
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- ⅛ teaspoon cinnamon
- Pinch of salt
- 1 Tablespoon lemon juice
Strawberry Cream Filling:
- 1 cup heavy cream
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup strawberry topping (from recipe)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- Pinch of salt
Whipped Cream:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Crust:
- Preheat oven to 350ºF. Combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and bake for 8-10 minutes. Remove from oven and allow to cool completely.
Make the Topping:
- In a medium saucepan, heat the strawberries over medium heat, stirring constantly, until they soften and their juices start to release. Mash them with a potato masher or fork until no large pieces remain. Cook for 10 minutes, allowing some of the juices to reduce.
- In a separate bowl, combine the sugar, cornstarch, cinnamon, and salt. Add mixture to the berries and continue cooking until it begins to thicken, about 1-2 minutes. Remove from heat, and stir in the lemon juice. Pour into a shallow bowl, and place in the refrigerator to cool completely.
Make the Filling:
- In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer.
- Replace whisk attachment with paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, beating until completely combined. Add the 1/3 cup strawberry topping, lemon juice, vanilla, and salt, beating on high until incorporated.
- Add about a third of the whipped cream, and mix until just combined. Remove bowl from mixer and fold in the rest of the whipped cream with a rubber spatula.
- Pour the filling into the crust and use an offset spatula or butterknife to create a smooth surface. Pour the rest of the strawberry topping evenly on top. Chill in the refrigerator for at least 8 hours or overnight.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla, and continue beating until stiff peak form. Transfer whipped cream to a pastry bag fitted with a large star tip, and pipe it along the border of the pie. Slice, serve, and enjoy!