Description
Luscious strawberry cream cheese pie delivers a symphony of sweet and tangy flavors dancing across creamy homemade layers. Summer’s freshest berries mingle with silky cream cheese, creating a dessert that invites pure indulgence for eager taste buds.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 0.75 cup chopped pecans
- 2 pounds fresh strawberries
- 1.25 cups heavy whipping cream
- 4 ounces cream cheese
- 0.75 cup unsalted butter
Sugar and Sweeteners:
- 1 cup granulated sugar
- 0.5 cup powdered sugar
- 1 tablespoon powdered sugar
Baking and Flavoring Ingredients:
- 0.75 cup water
- 3 tablespoons cornstarch
- 0.75 teaspoon vanilla extract
- 5–7 drops red food coloring
Instructions
- Craft a delicate pecan shortbread foundation by blending flour, powdered sugar, and finely chopped pecans into a crumbly mixture.
- Drizzle melted butter into the dry ingredients and thoroughly incorporate until the texture resembles coarse sand.
- Transfer the mixture into a 9-inch pie dish, pressing firmly and evenly across the bottom and sides to create a uniform crust.
- Slide the crust into a preheated 350°F oven and bake until edges turn a light golden brown, approximately 15-18 minutes.
- Remove from oven and allow the crust to cool completely, ensuring a crisp base for the pie.
- Crush half of the fresh strawberries into a smooth pulp for the glaze.
- Combine the strawberry mash with water, sugar, and cornstarch in a saucepan over medium heat.
- Stir the mixture continuously until it transforms into a thick, glossy sauce with a vibrant red hue.
- Set the strawberry glaze aside to cool to room temperature.
- Whip heavy cream until it forms stiff, voluminous peaks that hold their shape.
- In a separate bowl, blend cream cheese with vanilla and powdered sugar until silky and smooth.
- Gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture.
- Spread the cream cheese filling evenly across the cooled pecan crust, creating a luxurious layer.
- Artfully arrange whole strawberries atop the cream cheese surface.
- Generously drizzle the cooled strawberry glaze over the berries, ensuring complete coverage.
- Refrigerate the pie for a minimum of 2 hours to allow the flavors to meld and the filling to set perfectly.
Notes
- Swap pecans for graham crackers or gluten-free cookies to create an allergy-friendly crust option.
- Reduce sugar content by using fresh strawberries without additional glaze or replacing sugar with stevia for a lower-calorie version.
- Ensure cream cheese is fully softened at room temperature to prevent lumpy filling and achieve smooth, creamy texture.
- Chill mixing bowls and whisk before whipping cream for faster, more stable peaks that maintain structure longer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 31 g
- Sodium: 180 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg