This Strawberry Cream Cheese Pie is a three-layered delight starting with a three-ingredient graham cracker crust, followed by a lightly sweetened no-bake cream cheese filling and topped with a five-ingredient sweet frosting. for fresh strawberries. Pretty as a picture, this gorgeous pie is perfect for birthdays, Valentine’s Day, and spring and summer dinner parties.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- FOR THE DOUGH:
- 1-½ cup Graham cracker crumbs
- ¼ cups Sugar
- 6 tablespoons Melted butter
- FOR FILLING:
- 1 package (Size 8 oz) Cream Cheese
- ¾ teaspoons Vanilla extract
- ½ cups Granulated sugar
- 1 cup Whipped cream
- FOR GARNISH :
- 2 tablespoons Cornstarch
- ¼ cups Sugar
- 2 tablespoons Strawberry Gelatin
- ½ cups Water
- 1 tbsp Lemon juice
- 3 cups Strawberries, shelled
Preparation
For the crust, combine the graham cracker crumbs, sugar and melted butter. Firmly press crumb mixture into bottom and sides of 9-inch pie dish. Bake at 350ºF for 8-9 minutes. Remove from the oven and let cool for 30 minutes.
For the filling, use a mixer to beat the cream cheese until smooth. Add the vanilla extract and powdered sugar, and continue to mix until smooth. In another bowl, whip the cream until it forms soft peaks. Fold whipped cream into cream cheese mixture and gently spread into baked crust. Refrigerate for 1 to 2 hours.
For the filling, in a small saucepan, whisk together the cornstarch, sugar, strawberry gelatin, water and lemon juice. Cook over low heat, whisking constantly, until thickened. Remove from the heat and let cool for 10 to 15 minutes. Add the strawberries to the skillet and toss to coat.
Layer the glazed strawberries over the pie. Refrigerate until ready to serve.
