Strawberry Cream Pie is the perfect summer time dessert. A delicious creamy filling topped with fresh strawberries and a strawberry glaze
June is strawberry season here in Portland and this year the strawberry crop has been awesome. Our own little strawberry patch in the garden has been producing like crazy and every morning I can go out and pick a bowl full. Because of that I’ve been able to make a lot of our strawberry favorites like that Strawberry Pizza I shared a few weeks ago and Fresh Strawberry Ice Cream.
You have options when you make this delicious strawberry cream pie. You can make it with a graham cracker crust or with a pastry crust. I prefer a graham cracker crust but if you want to use a pastry crust be sure and use my Perfect Pie Crust Tutorial and check out the video at the end of the post. They both are delicious, you’ll have to try it both ways and let me know.
This particular strawberry pie has an added surprise in it which is a delicious layer of cream cheese filling! This recipe is from my friend April and since she first brought it to a party at our house years ago and it has become a regularly requested pie around our house. It is always on the menu for Father’s Day.
There are 3 steps to this pie. The crust, the glaze and the filling. It does need to chill for 3 hours so plan ahead.
How to Make a Strawberry Cream Pie
- Make a graham cracker crust. You can buy a premade one at the store but it is so easy to make at home and so much better. You can follow my graham cracker crust tutorial for more details.
- Mix together the cream cheese filling. It is a combination of cream cheese, whipped cream, sugar and vanilla. Start with softened cream cheese. This filling is so good, I could eat it by itself but adding the berries is even better. Spread it onto the graham cracker crust and let it chill in the refrigerator for about 30 minutes to set up a bit.
- Arrange whole berries on top of cream cheese mixture pressing them lightly into the cream cheese layer. Since the berries came from my garden they were not all perfect and uniform like the ones you may find in the story but they were so delicious!
- Make your glaze, which is a combination of mashed strawberries, water, cornstarch and sugar. Stir the glaze over medium heat until it turns shiny and glossy. Stir constantly so it doesn’t burn. Allow it to cool until room temperature and pour it over the strawberries. Chill pie until ready to eat, at least a couple of hours.
All that is left to do is grab a fork and dig it!
This pie is a sure sign it is summer at our house. When one of my kids saw the photo on Instagram I received a test asking that I had to make it again when they came home to visit! You won’t find any argument from me!
Check out these delicious strawberry desserts:
Strawberry Cream Pie Recipe
Strawberry Cream Pie
Ingredients
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs this is one package of graham crackers, 8 sheets
- 1/4 cup sugar
- 6 Tbsp. butter melted
Pastry Crust
- 1 1/4 C flour
- 1/4 C butter
- 1/4 C shortening
- pinch of salt
- ice cold water add teaspoon by teaspoon until right consistency has formed
Glaze:
- 1 C strawberries mashed
- 1 C sugar
- 3 Tbsp. cornstarch
- 1/2 C water
Cream Filling
- 8 oz. cream cheese softened
- 1/2 C sugar
- 1 tsp. vanilla
- 1 C heavy cream whipped
- 4 C whole strawberries
Instructions
Graham Cracker Crust
- Combine the above ingredients and press firmly into a 9 inch pie plate. Bake at 375 degrees for 5-8 minutes or until the edges are lightly browned. Cool.
Pastry Crust
- Place flour, salt, butter and shortening in bowl.
- Use your hands to combine ingredients until small pebbles form
- Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
- Do not over handle the dough. Dough should be soft, moist but not wet.
- Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging..
- Remove the top layer of wax paper and place pastry into pie tin. Remove other piece of wax paper and press pastry into pan. Use your fingers to crimp the edge of the crust.
- Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking.
- Prick the bottom of crust to prevent bubbling during baking.
- Bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown.
Glaze
- Crush 1 cup strawberries. Combine 1 cup sugar and cornstarch in small saucepan. Add water and crushed strawberries. Cook and stir over medium heat to boiling, stir constantly until clear and slightly thickened.
Cream Filling
- Blend cream cheese and sugar. Stir in vanilla.
- Whip cream until soft peaks form. Fold whipped cream into cream cheese mixture.
- Spread mixture evenly in cooled crust. Refrigerate
- Place whole strawberries stem side down on top of creamed filling, pressing slightly.
- Spoon glaze over the berries. Chill for 3 hours.
Video
Nutrition
Originally shared June 2008
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Instructions #1-3 for the cream filling need to be revised. I’m assuming you just remove the instructions to put the cream cheese, sugar, vanilla mix into the crust in #1 and continue with the other 2 steps before putting in the crust.
This is by far the best strawberry pie I have ever had. I made it for my husband and kids for Valentine’s Day and they all LOVED it. My husband has requested it for the upcoming Father’s Day holiday! Thanks 🙂
Melissa, So glad you loved it. I’m making it at our house for Father’s Day too!
This pie turned out wonderful! I used the graham cracker crust. Everyone loved it. Thank you for sharing!
So glad it was a hit – it is hands down our favorite summer dessert!!
My kids ask for it all the time.
This pie made the guy I am dating fall in love with me! I love finding recipes like this! Made it on sunday and it was gone in 5 minutes. Only thing I did differently was make a crumb crust, 1 stick butter 1 cup flour 3/4 cup brown sugar and pressed it into pie plate. Then added leftover crumb to the very top. Divine!
Jacalyn, Love it! So glad the pie worked 🙂
You can also use a product called Ultra Gel to make your glaze. It’s an instant thickener, and doesn’t clump like cornstarch can. We have it in the stores here, but you can find it at http://www.cornabys.com
We don’t do gluten so I’ll make it with a macadamia and almond crust.
That’s a great idea and sounds yummy!
Thanks for recently linking this amazing recipe to my Tasty Thursdays linky party. It will be featured in my Fantastic Fruit Series – Sweet Strawberries. The post goes live later today!! Thanks, Nichi
I used raspberries and it was fabulous! Thanks for the great recipe.
I bet it was amazing with raspberries!! So glad you enjoyed it.
This looks so yummy! My husband would love it!
Hmm… think I’ll add some blueberries to this and it will be the perfect dessert for 4th of July. Thanks for sharing!
I think it would be delicious with blueberries and even prettier!
Enjoy the dessert and the 4th!
Cream cheese, strawberries, and pie? Match made in heaven! I’ll for sure have to serve this at our next cookout.
Thanks for sharing on foodie Friday
Such a classic pie… absolutely love it’s old fashion feel. Thanks for sharing it with us on foodie friday.
This looks AMAZING! I might just have to try this for the 4th!
Wow, this looks so tasty! Love it!
Morgaine from Madcap Frenzy
P.S. I would also like to invite you to join my June Totally Tuesday Link Party:
http://www.madcapfrenzy.blogspot.com/2013/06/june-totally-tuesday-link-party.html
Hugs!
That looks sooooo good! And it’s a nice cool dessert for summer.
Okay, I have to make this. I love strawberries. I love pie. And I love cream. A perfect match, I’d say.
Gorgeous! your pie looks so delicious! 🙂
Ingrid
This looks amazing…can’t wait to make one.
Over from Home Girl
Beautiful! Love your recipes! Linda
Strawberry season is my favorite time of year. The pie looks absolutely mouth-watering. Can’t wait to try it.
I LOVE strawberries but I am obsessed with watermelon right now too — how would this go over using watermelon…I realize it’s a much juicier fruit, and wouldn’t know how it would come out (or if it’s even possible b/c of it’s content/consistency)…and if you think it would work, how to adjust the recipe? Also, same question (recipe adjustment) for blueberries or peaches! LOVE your blog!!!!
What a gorgeous pie!!
Oh my, Leigh Anne…I don’t think I could stand to wait 3 hours for this creative goodness! I might have to make it the night before so I could wake up to having this for breakfast! Gorgeous!
Yum! This looks absolutely delicious! I will definitely do this with some fresh berries. Actually, my husband is bringing some home from a fruit stand near his job today! Yay! Perfect day to find this recipe. Thanks!
Oh those look heavenly. I think I will get back to real cooking someday. In the mean time, I keep collecting yummy recipes and dreaming.
Your roses are amazingly beautiful, thanks for sharing the pictures. And I am saving this strawberry pie for sure. My husband’s favorite pie is strawberry-rhubarb but I’ve made it so often that I need a new variation on the strawberry theme. Yours looks wonderful!
These pictures just make me happy:) I love roses and having grown up just outside Pasadena, I can relate to the buzz and excitement of a rose parade. Such fun and great memories!
I’m going to try your strawberry cream pie. Strawberry pie is an absolute favorite of mine and I end up making MANY each year. If you’ve got a mixed berry pie, I’m all ears.
Thanks for sharing! Love your blog.