Strawberry Cream Cheese Pie

Side view of slice of pie being lifted from pie dish

5 from 1 vote

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!

Prep Time20

Cook Time10

Chill Time3

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: Cream Cheese Pie, Easy Pie, strawberry dessert

Servings: 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 graham cracker crumbs, sugar, and melted 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 the cream cheese and vanilla to a large bowl and beat with a hand mixer until smooth.
Fold in the 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 the fresh strawberries in a large bowl with the 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

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