Strawberry Cream Cheese Pie
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Strawberry Cream Cheese Pie
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Strawberry Cream Cheese Pie is the perfect dessert for Spring and Summer, made with a simple pie crust, sweetened cream cheese, and fresh strawberries.
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Ingredients
Pie Crust:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , frozen and diced
- 1/4 cup ice water
Strawberry Cream Cheese Filling:
- 5 cups fresh strawberries , (about 1 1/2 pounds)
- 1/2 cup water
- 1 cup sugar
- 3 tablespoons cornstarch
- 4-5 drops Red food coloring
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
Pie Crust:
- Add the flour, salt, and butter to a food processor and pulse, adding the water (I spoon the water directly out of the cup of ice water directly into the food processor to make sure it is still ice cold) through the chute one tablespoon at a time until the dough begins tiny crumbles (don't let it become a ball).
- Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 4 hours before rolling it out to use.
Strawberry Cream Cheese Pie:
- Preheat oven to 375 degrees and line a pie plate with your pie crust.
- Line with parchment paper and add beans or pie weights to hold crust in place.
- Bake for 18-20 minutes until golden brown.
- Let cool.
- Add 2 cups of strawberries to a saucepan with water, sugar, cornstarch and food coloring.
- Stir well and bring to a boil.
- Cook for 4-5 minutes until thickened, whisking constantly to break down the strawberries, then remove from pan and let cool for 30 minutes.
- In a large bowl add cream cheese, sugar, lemon juice, vanilla extract, and using a hand mixer, beat well until creamy.
- In a second bowl add heavy cream and beat on medium speed until it holds stiff peaks.
- Gently fold whipped cream into cream cheese filling.
- Add cream cheese mixture to pie crust.
- Halve remaining 3 cups strawberries and add to pie crust.
- Top with strawberry sauce and refrigerate for 4 hours before serving.
Nutrition Information
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Calories
265kcal
(13%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Cholesterol
45mg
(15%)
Sodium
117mg
(5%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
484IU
(10%)
Vitamin C
43mg
(48%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 117mg | 5% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 43mg | 48% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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