Strawberry Cream Pie Recipe
User Reviews
5
Strawberry Cream Pie Recipe
Description
The Strawberry Cream Pie Recipe starts with a graham cracker crust pressed into a deep-dish pan, providing a buttery and sweet base with a crisp texture. The filling combines thawed strawberries with milk, cream cheese, sugar, cornstarch, vanilla extract, and salt, processed until smooth and thickened to create a rich, creamy center. The cornstarch ensures a firm filling that holds shape when chilled.
Whipped heavy cream sweetened with sugar is folded in or layered on top to add a light, airy contrast to the creamy strawberry filling. The chilled pie offers a balance of tart and sweet flavors, suitable for warm weather or any occasion where a fruity cream dessert is desired.
Chilling the pie longer improves the filling's firmness for easier slicing and serving. The recipe invites ingredient substitutions such as gluten-free graham crackers, preserving texture and flavor.
Ingredients
For the Crust –
- 1 ½ cups graham crackers about 12 whole graham crackers, crushed crumbs
- 7 tablespoons butter melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Strawberry Cream Pie Filling –
- 10 ounces strawberry thawed, frozen sliced in syrup
- 2 cups milk whole
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar + 3 Tb for the whipped cream
- 3 ½ tablespoons cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ½ cups heavy cream
Instructions
For the Crust:
- Place the graham crackers in a large food processor. Pulse into fine crumbs. (If you don’t have a food processor, you can place the graham crackers in a large zip bag and use a rolling pin to smash them into crumbs.)
- Add the melted butter, sugar, and salt to the food processor. Pulse again to combine. Once the mixture is smooth, pour it into a 9 inch deep-dish pie pan.
- Use your fingers to press the crumb mixture up the sides of the pan, and flat on the bottom. Try to make the crust as even and smooth as possible. Then refrigerate until ready to fill.
For the Strawberry Pudding Filling:
- Wash the food processor bowl to reuse. (Or use an electric stand mixer with a whip attachment.) Pour the heavy cream into the food processor and add 3 tablespoons sugar. Turn on high to whip the cream into firm peaks. Scoop the firm whipped cream into a separate bowl. Refrigerate.
- Next add the strawberries in syrup, whole milk, sugar, cornstarch and salt to the food processor. Puree until very smooth.
- Pour the pudding mixture into a small sauce pan. Heat over medium heat. Stir and simmer for 3-5 minutes to thicken the pudding. It’s ready when it coats a spoon with thin opaque layer that stays separate when you run your finger through it.
- Then pour the pudding back into the food processor and add the cream cheese and vanilla extract. Puree until smooth. (Adding the cream cheese later helps to bring down the pudding temperature.)
- Place the mixture in the refrigerator for 10-15 minutes to bring the pudding temperature down to room temperature.
- Once the pudding has cooled to room temperature, scoop HALF the whipped cream into the pudding mixture and gently fold it in with a spatula. Once the whipped cream is fully combined and the filling is smooth, scoop the mixture into the graham cracker crust. Spread the filling to the sides of the crust.
- Scoop the remaining whipped cream on top of the pie filling. Use a spatula to spread it into a visually pleasing mound.
- Refrigerate for 4+ hours, before serving.
Notes
- Use gluten-free graham crackers if gluten-free crust is desired; ensure you have 1½ cups of crumbs.
- Chilling longer will firm the filling for easier slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 150mg | 50% |
| Sodium | 421mg | 18% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 21mg | 23% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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