I got this recipe from my aunt years ago, and it has become my favorite strawberry pie recipe. The layer of cream cheese on the bottom of the pie really makes this a special treat. And the glaze is all natural with nothing artificial about it. Always use fully ripe strawberries when making this pie, and if you can get your strawberries from a local farm, then that is even better!
prep time50 Min
cook time10 Min
fresh strawberries, fully ripe
shortbread cookie pie crust, keebler ready made
cream cheese, softened
white granulated sugar
How To Make
Mix cream cheese and milk with small wire whisk until smooth and well blended. Spread on bottom only of ready made pie crust.
Wash and cap strawberries. Drain well and pat dry with paper towels. Take half of the strawberries (leave whole) and arrange on top of cream cheese layer in pie crust, covering bottom of pie crust completely.
Chop the remaining half of the berries. Combine chopped berries, sugar, and cornstarch in medium saucepan. Cook over medium high to medium heat, stirring occasionally, until filling is very thick and glossy. Set aside to cool.
Pour cooled filling over berries in pie crust. Chill in refrigerator about four hours or until chilled completely. Keep refrigerated. Serve with a dollop of whipped cream.
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