I still remember the first time I made this pie. It was a sun-drenched Sunday, and my kitchen was filled with the scent of sweet strawberries and the rich promise of cream cheese. I was looking for a dessert that felt both indulgent and fresh, something that could capture the joy of summer in every bite. When I pulled this Strawberry Cream Cheese Pie from the fridge, its gorgeous ruby topping glistening, I knew I’d found a keeper. It’s more than a recipe; it’s a little slice of happiness that never fails to make me smile, and I think it will do the same for you.
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 pre-made 9-inch graham cracker pie crust
- 1 lb fresh strawberries, washed and hulled
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 cup water
- A few drops of red food coloring (optional)
Now, let’s talk ingredients, because they truly matter here. First, the softened cream cheese is non-negotiable. I’ve tried to rush it before, and you end up with a lumpy filling instead of that dreamy, silky texture. Leave it on the counter for a good hour before you start. For the strawberries, seek out the brightest, reddest ones you can find—they give the glaze its stunning color. The food coloring is totally optional, but I add just a tiny drop. It doesn’t change the flavor at all, but it gives the glaze that perfect, jewel-toned vibrancy that makes everyone say “wow.” Trust me, it makes a visual difference.
Equipment Needed
- Stand mixer or hand mixer
- Medium saucepan
- Small bowl (for the cornstarch slurry)
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Having the right tools makes this recipe a breeze. My hand mixer is my hero for the cream cheese filling—it whips everything together in minutes to that perfect, fluffy consistency. You could mix it by hand, but I’ve tried it both ways, and the mixer gives you a much smoother result. Don’t skip making a cornstarch slurry in a separate small bowl before adding it to the strawberries in the saucepan. I learned the hard way that dumping dry cornstarch directly into hot fruit creates a clumpy, unappetizing mess. A simple fork and a little water saves the day.
Step-by-Step Instructions
The magic begins with the filling. In my trusty mixing bowl, I beat the softened cream cheese, powdered sugar, and vanilla together until it’s completely smooth and has lightened in color. This takes a good 2-3 minutes on medium speed. Don’t rush this! Scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Then, I spread this luscious mixture evenly into the bottom of my graham cracker crust. I pop it into the fridge right away to let it firm up while I work on the strawberry topping. This chill time is crucial for getting clean slices later.
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