Strawberry Cream Cheese Pie
This strawberry cream pie has a smooth, creamy filling is topped with sweet strawberries, and is held together by a crumbly, buttery crust. Simply divine!
Servings: 8 servings
Ingredients
Crust
- 2 cups graham cracker crumbs, about 16 whole crackers
- 2 tablespoons granulated sugar
- 5 tablespoons salted butter, melted
Filling
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed
- 1 ½ pounds fresh strawberries, quartered or sliced
- 2 tablespoons strawberry jam
Instructions
Crust
- Preheat the oven to 350 degrees Fahrenheit.
- If you are using whole graham crackers you can crush them in a ziplock bag and a rolling pin, or you can blend them into fine crumbs using a food processor or a blender.
- Combine the 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 5 tablespoons salted butter, together in a medium bowl until it resembles damp sand.
- Press the crumbs evenly into the bottom and up the sides of a 9-inch pie dish. I like to use the bottom of a flat measuring cup to pack it down tightly.
- Bake for 10 minutes. Set on a cooling rack to cool completely.
Filling
- Add 8 ounces cream cheese, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth.
- Fold in 8 ounces whipped topping, until the mixture is smooth. Spread into the cooled pie crust and smooth over the top. Cover with plastic wrap or foil and chill for at least 3 hours.
- Just before serving toss 1 ½ pounds fresh strawberries, in a large bowl with 2 tablespoons strawberry jam, keeping in mind that the longer the berries sit in the jam, the more juice they will release.
- Top the chilled pie with the berries, discarding the liquid. Serve immediately.
Nutrition
Calories: 369kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 307mg | Potassium: 240mg | Fiber: 2g | Sugar: 22g | Vitamin A: 631IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
