Strawberry Cream Pie Recipe

strawberries cream pies recipe, recipe for strawberry cream pie.

5 from 2 votes

This Strawberry and Cream Pie is an easy summer pie that is exploding with fresh strawberry flavor. It’s got a flakey homemade pie crust that is filled with creamy, dreamy no-bake cheesecake and then piled high with glazed fresh strawberries.

Prep Time45

Cook Time15

Chilling Time1

Total Time2

Course: Dessert

Cuisine: American

Servings: 9" pie

Calories: 677kcal

Author: The Carefree Kitchen

Ingredients

Single Pie Crust Recipe

1 ¼ cups All-Purpose Flour
½ teaspoon Salt
4 oz Crisco or butter
¼ cup Water cold

Cream Layer

¾ cup Heavy Whipping Cream cold
8 ounces Cream Cheese room temperature
½ cup Powdered Sugar
1 teaspoon Vanilla Extract

Fresh Stawberry Pie Filling

4 cups Fresh Strawberries washed and sliced
⅔ cup Sugar
2 Tablespoons Lemon Juice
1 ¾ Tablespoons Cornstarch
⅓ teaspoon Salt
1 Tablespoon Butter
¼ teaspoon Strawberry Extract
2 drops Red Food Coloring optional

Homemade Whipped Cream

1 ½ cups Heavy Whipping Cream cold
¼ cup Powdered Sugar
1 teaspoon Vanilla Extract

Instructions

Basic Pie Crust

Preheat oven to 425 degrees.
In a large mixing bowl, combine the four and salt. Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Form the dough into a flat disc and wrap in plastic, let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.

Cream Layer

In the bowl of a stand mixer, add the cold whipping cream and whip using the whisk attachment until soft peaks form. Transfer to another bowl and set aside.
Add the room temperature cream cheese to the stand mixer bowl and cream using the paddle attachment for about 30 seconds. Add the powdered sugar and vanilla extract and continue to cream until light and fluffy, or about 2 minutes.
Carefully fold in the reserved whipped cream by hand until no streaks remain, then transfer the mixture into the prepared pie crust and level off with a knife or offset spatula.
Place in the refrigerator to chill while you make the strawberry filling.

Fresh Strawberry Filling

In a medium mixing bowl, add the sliced strawberries and lemon juice, then sprinkle with sugar and mix. Let sit for 30 minutes at room temperature, then drain the strawberries and reserve the juices.
Put the reserved juices into a measuring cup and add enough water to equal ½ cup of liquid, then transfer to a medium pot.
Add the cornstarch and salt and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken.
Boil for 30 seconds, then remove sauce from the heat and stir in the butter and strawberry extract. Whisk until butter is melted and combined, then let cool to room temperature.
Add the thickened sauce to your fresh strawberries and fold together gently, then pour the entire strawberry mixture into the prepared pie crust and spread evenly.
Cover with plastic wrap and chill in the fridge for at least one hour, or up to 24 hours before serving.
Top or serve with homemade whipped cream if desired. Enjoy!

Homemade Whipped Cream

In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until medium peaks form.
Use immediately, or cover with plastic wrap and chill for up to 24 hours.

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