Strawberry Cream Cheese Pie
Ingredients
The crust
-
1 ½
cups
all-purpose flour
-
1
tablespoon
powdered confectioner’s sugar
-
¾
cup
chopped pecans
-
¾
cup
unsalted butter, melted
The strawberry topping
-
2
pounds
fresh strawberries, divided and hulled
-
½
cup
water
-
1
cup
granulated sugar
-
3
tablespoons
cornstarch
-
5-7
drops
red food coloring
The cream cheese filling
-
1 ¼
cups
heavy whipping cream
-
4
ounces
cream cheese, at room temperature
-
¾
teaspoon
vanilla extract
-
½
cup
powdered confectioner’s sugar
Instructions
- Preheat the oven to 375°F and butter a deep 10-inch pie dish.
- Make the crust by mixing flour, powdered sugar, and pecans in a bowl, then adding melted butter and mixing until combined.
- Press the crust mixture into the prepared pie dish and bake for 25 minutes until golden brown.
- Allow the crust to cool completely.
- Prepare the strawberry topping by mashing enough strawberries to make 1 cup, then cooking them with water, sugar, and cornstarch until thickened.
- Add food coloring to the strawberry mixture until desired hue is reached and let it cool.
- Make the whipped cream cheese filling by whipping heavy cream until stiff peaks form, then folding it into a mixture of cream cheese and powdered sugar.
- Spread the cream cheese filling into the cooled crust and refrigerate for 30 minutes.
- Arrange reserved whole strawberries on top of the cream layer, then spoon the cooled strawberry topping over the pie.
- Chill the pie in the refrigerator for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
644
Total fat
41g
Total carbohydrates
66g
Total protein
6g
Sodium
310mg
Cholesterol
104mg
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