Strawberry and Cream Cheese Pie

No Bake Strawberry Cream Cheese Pie Recipe

Mention fresh strawberries and cream cheese and most people will follow you anywhere! This strawberry pie is filled with whole and diced strawberries and is perfect for summer gatherings. It is simple to make and the strawberry flavor shines through since it only has a few ingredients.

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I don't recommend using frozen strawberries in this pie as they will be too soft when they defrost, you need the freshest you can find. Most of us have access to good strawberries year round in our markets, but if you can get them fresh from a local farmer your pie just moved up a few notches!

Ingredients for this No-Bake Pie:

• Bring cream cheese to room temperature before assembling the pie. This will make spreading evenly on the crust easier.
• This recipe uses a fully baked pie crust. Please check out my Sweet Pie dough as it works wonderfully with this pie. Roll the dough and place into a 9" pie tin. Refrigerate the pan until the dough is firm and preheat your oven to 350°.
• Remove the pie crust from the refrigerator and poke holes in the bottom of the crust using a dinner fork (Figure A).
• Place a sheet of aluminum foil to cover the pie crust and pour ceramic pie weights or dried beans on top of the foil (Figure B).
• Bake the crust for 15 minutes at 350° for 15 minutes. Remove the foil and pie weights and return the crust to the oven until it is cooked thoroughly (10 - 15 more minutes). Cool the crust before adding the filling.

Assembling the Strawberry Cream Cheese Pie:

• Spread the cream cheese evenly in the pre-baked pie crust. This layer will hold your whole berries firmly in place when assembling and cutting the pie.
• Rinse strawberries and dry well by laying on paper towels. Slice the ends off each berry so the surface is flat and it will stand on its own.
• Slice the ends off each strawberry so the surface is flat and it will stand on its own.
• Select the best looking strawberries. With the flat end down place the strawberries on top of the cream cheese in the pie crust.
• Dice the remaining berries into small slices and place them in a medium-sized saucepan.
• Mix the cornstarch and cold water in a small bowl until the cornstarch dissolves.
• Add 8 fluid ounces of water (1 cup) and 150 grams of granulated sugar (¾ cup) to the saucepan with the strawberry pieces. Bring to a boil over medium heat.
• Add the cornstarch to the saucepan and mix constantly until the mixture thickens.
• Add 50 grams of granulated sugar (¼ cup) to the saucepan and continue to stir over medium heat until the sugar melts.
• Gently spoon the mixture over the strawberries in the pie pan.
• Place pie in refrigerator for 30 minutes or until the pie is set.
• Serve with sweetened whipped cream or ice cream!