Strawberry Cream Cheese Pie
Ingredients
Strawberry Topping
-
1.5
lbs
fresh strawberries
-
2
Tablespoons
water
-
1.5
Tablespoons
cornstarch
-
⅓
cup
granulated sugar
-
1
teaspoon
lemon zest
Graham Cracker Crust
-
1.5
cups
graham cracker crumbs
-
¼
cup
granulated sugar
-
6
Tablespoons
unsalted butter
Filling
-
1
cup
cold heavy cream
-
8
ounces
full-fat brick cream cheese
-
½
cup
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
lemon juice
Instructions
- Prepare the strawberry topping by chopping and mashing some strawberries, then cooking them with cornstarch, water, and sugar until thick.
- Preheat the oven to 350°F (177°C).
- Make the graham cracker crust by mixing crumbs, sugar, and melted butter, then pressing into a pie dish and baking for 15 minutes.
- Whip the heavy cream to stiff peaks, then beat the cream cheese with sugar, vanilla, and lemon juice until smooth. Fold in the whipped cream.
- Spread the cream cheese filling into the cooled crust and top with the cooled strawberry mixture.
- Cover and refrigerate for at least 8 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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