Strawberry Cream Pie Recipe
Your the whole family will swoon over this luscious no-bake strawberry cream pie recipe! Every bite is an explosion of flavor and texture.
Equipment
Ingredients
- 1 graham cracker crust 10-inch, baked
Strawberry Glaze:
- 1 cup mashed strawberries 5.5 oz
- ½ cup sugar granulated
- 2 Tbsp cornstarch
- 3 Tbsp cold water
- 1 tsp fresh lemon zest
- 1 pound fresh strawberries sliced (about 4 cups)
Cream Cheese Filling:
- 8 oz cream cheese softened to room temperature
- ¾ cup powdered sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 cup heavy cream
Instructions
- For strawberry glaze, combine the mashed strawberries, sugar, cornstarch, and cold water in a large saucepan. Cook and stir over medium heat until bubbly and thick. (We like it thick like jam, but you can opt for a softer set glaze.)
- Stir in the lemon zest and place the pan in a bowl or sink of ice water. (You can chill it in the fridge, but it takes longer.)
- For the cheesecake filling, beat the cream until stiff peaks form. Set aside.
- In a large bowl, beat the cream cheese with an electric hand mixer until creamy. Add the powdered sugar, lemon juice, and vanilla. Beat until smooth. Fold in the whipped cream.
- Spread the filling into the crust.
- Wash and slice the remaining strawberries and stir into the cooled glaze. Pour over the top of the filling.
- Cover the pie with plastic wrap and chill for at least 4 hours or until firm enough to slice. It can be made a day ahead and refrigerated overnight.
- If desired, garnish individual slices with whipped cream and sliced strawberries.
Notes
I like to use a homemade pie crust, but you can use a large 10" store-bought graham cracker crust.
Nutrition
Serving: 1gCalories: 435kcalCarbohydrates: 48gProtein: 4gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 62mgSodium: 199mgPotassium: 223mgFiber: 2gSugar: 34gVitamin A: 829IUVitamin C: 51mgCalcium: 68mgIron: 1mg
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