Irresistible Strawberry Cream Pie

Get ready to indulge in a slice of pure bliss with our Irresistible Strawberry Cream Pie. This delightful dessert combines a creamy, tangy cream cheese filling with the fresh sweetness of strawberries, all nestled in a flaky pie crust. Topped with a luscious strawberry glaze, this pie is perfect for any occasion. It’s not just a pie; it’s a symphony of flavors that will make your taste buds dance with joy.

In our family, the Strawberry Cream Pie has become the ultimate treat that brings everyone together. My husband and kids eagerly anticipate the weekends when I whip up this delightful dessert. The first time I made it, we were celebrating a special occasion, and it was an instant hit. Now, it’s a staple at every family gathering and a sweet reminder of those happy moments. Watching my family’s faces light up with every bite is a joy that makes this recipe truly special.

Why This Strawberry Cream Pie

• Creamy and Dreamy: The combination of cream cheese and whipped cream creates a rich, velvety filling that perfectly complements the fresh strawberries.
• Fresh and Fruity: Using fresh strawberries ensures a burst of natural sweetness and vibrant color in every slice.
• Beautiful Presentation: With layers of sliced and whole strawberries, this pie not only tastes amazing but also looks stunning.
• Easy to Make: Simple steps and readily available ingredients make this pie a go-to dessert for any occasion.

Ingredients:

• Pie Crust: 1 baked pie crust, completely cooled
• Cream Cheese Layer:
  • 8 ounces (225g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (120mL) heavy whipping cream
  • ½ teaspoon vanilla extract
  • Zest from ½ lemon, optional
• Strawberry Layer:
  • 2 pounds (900g) strawberries, washed, hulled, and dried
• Glaze:
  • 1 cup (240mL) water
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (16g) cornstarch
  • 3-ounce (85g) package strawberry gelatin

Directions:

1. Prepare the Cream Cheese Layer: In a large mixing bowl, combine the softened cream cheese and ¾ cup (150g) granulated sugar. Beat until smooth and creamy. Add the heavy whipping cream and vanilla extract, then beat on medium-high speed until stiff peaks form. If using, fold in the freshly grated lemon zest. Spread this mixture evenly over the bottom of the cooled pie crust.
2. Arrange the Strawberries: Layer the strawberries over the cream cheese filling. You can arrange them in two rows of sliced strawberries and one row of whole strawberries for a decorative look, or simply use all sliced strawberries for ease.
3. Make the Glaze: In a small saucepan, combine the water, remaining sugar, and cornstarch. Heat over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking for an additional 1-2 minutes until the glaze is clear and thickened. Remove from heat and stir in the strawberry gelatin until completely dissolved. Let the glaze cool slightly for about 5-10 minutes.
4. Finish the Pie: Pour the glaze evenly over the strawberries, ensuring they are all coated. Refrigerate the pie for 2 to 4 hours, or until the glaze has set.
5. Serve and Enjoy: Store the pie in the refrigerator until you are ready to serve. Slice and enjoy the creamy, fruity delight!

Notes:

• Substitutions: For a lighter version, you can use reduced-fat cream cheese and sugar substitutes. You can also use a graham cracker crust instead of a traditional pie crust for a different flavor.
• Cooking Tips: Make sure the cream cheese is at room temperature before beating to avoid lumps in the filling. For a more intense lemon flavor, add more zest or a splash of lemon juice to the cream cheese mixture.
• Nutritional Information: This pie is rich and indulgent. To reduce calories, consider using low-fat ingredients or reducing the amount of sugar in the glaze.