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Strawberry Cream Cheese Pie

A delightful blend of sweet and tart flavors, this Strawberry Cream Cheese Pie features a crisp crust, creamy filling, and a glossy strawberry glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pre-packaged crust 1 refrigerated pie crust or homemade if preferred Homemade can be used for a personal touch.
For the filling
  • 12 oz 12 oz. cream cheese, room temperature Ensure cream cheese is at room temperature for smooth blending.
  • 1 1/4 cup 1 1/4 cup powdered sugar Sift if necessary.
  • 1 teaspoon 1 teaspoon vanilla extract Vanilla adds flavor depth.
  • 1/3 cup 1/3 cup heavy whipping cream Whip until stiff peaks form.
  • 1 lb 1 lb. strawberries, thinly sliced Ripe but firm berries work best.
  • 1 package 1 (3 oz) package strawberry Jell-O Use gelatin if Jell-O isn't available.
  • 1/2 cup 1/2 cup cold water Used to dissolve Jell-O.
  • 1/2 cup 1/2 cup hot water Use to dissolve Jell-O.

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. Press pie crust into a 9-inch pie plate and crimp the edges as desired.
  3. Prick holes in the bottom and along the sides of the crust.
  4. If desired, place parchment paper over the pie crust and fill with pie weights or dry beans to prevent shrinking.
  5. Bake for 8-10 minutes until the edges are golden brown.
  6. Remove pie weights and bake for an additional 4-5 minutes until the bottom is golden brown.
  7. Set the crust on a wire rack to cool.
Filling Preparation
  1. In a large bowl, beat the cream cheese with an electric mixer until smooth.
  2. Add the vanilla and powdered sugar, mixing on low speed until combined.
  3. Add the heavy cream and mix on low until incorporated, then increase speed to high for about 1 minute until thick and fluffy.
  4. In a large glass measuring cup, add hot water and sprinkle the Jell-O over top, whisking until dissolved.
  5. Add remaining cold water and whisk.
Assembly
  1. Spread cream cheese filling into the bottom of the cooled pie crust.
  2. Top with sliced strawberries.
  3. Carefully pour the Jell-O mixture over the strawberries to fill the crust.
  4. Refrigerate for 4-6 hours or until completely set.
Serving
  1. Slice cold and serve on vibrant plates.
  2. Add a dollop of whipped cream and a few whole berries for garnish.

Notes

Keep refrigerated, covered with plastic wrap or in an airtight container. Best consumed within 3 days. For a crisp crust, blind-bake thoroughly and cool before filling.