Strawberry Cream Cheese Pie
User Reviews
5
Strawberry Cream Cheese Pie
Description
This Strawberry Cream Cheese Pie starts with a fully baked pie crust that provides a firm base. The filling is a blend of softened cream cheese and sour cream, whipped until smooth and spread evenly in the crust. Fresh strawberries are carefully divided for use in both the glaze and as toppings. The glaze is made by simmering chopped strawberries in water, then thickening the mixture with sugar and cornstarch until clear and syrupy. Lemon juice adds brightness to the glaze before it is cooled.
The assembly includes layering sliced strawberries over the cream cheese filling, topping with whole berries, and spooning the glaze on top. The pie is chilled to allow the filling to firm and the flavors to meld. It offers a combination of creamy, tangy, and sweet elements alongside the natural strawberry texture and a crisp pie shell.
The recipe suggests using fresh berries for the best flavor, and that the pie crust can be baked a day in advance and kept wrapped at room temperature. Leftover pie should be refrigerated to preserve freshness.
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese softened
- 5 Tablespoons sour cream
Strawberry Glaze
- 3/4 cup water
- 1 cup sugar
- 3 Tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 cup strawberries from the 2 pounds below, chopped
Finishing the strawberry pie
- 1 pie crust either homemade or store-bought, pre-baked, 9 inch
- 2 pounds strawberry washed, hulled and divided (some are for the filling, some for the glaze, fresh
Instructions
- Pre-bake a pie shell until golden brown. Cool.
- Meanwhile Beat together the cream cheese and sour cream together in a mixer.
- Spread over the baked pie shell.
- Wash and hull strawberries. Reserve one berries pound for the top, 1 cup for the glaze, and 1 cup sliced to put on top of the filling.
Glaze
- Chop a few berries to measure 1 cup. Place in a saucepan with water and simmer over a medium low heat for 5 minutes.
- Combine sugar and cornstarch. Add cornstarch and sugar mixture to cooked fruit continue cooking, stirring constantly, until syrup is thick and clear, about 10 minutes.
- Remove from heat. Add lemon juice and cool about 10 minutes.
Finishing the pie
- Spread cream cheese mixture over cooled pie shell.
- Arrange 1 cup sliced berries on the cream cheese mixture.
- Arrange remaining whole berries over the top of the sliced berries.
- Spoon cooked strawberry syrup over fresh berries.
- Chill 1 hour or longer.
Notes
- Use fresh strawberries for optimal flavor and texture in the pie.
- Pre-bake the pie crust up to a day ahead; keep it wrapped tightly at room temperature to maintain its texture.
- Store leftovers in the refrigerator to keep the pie fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 353kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 187mg | 8% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 67mg | 74% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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