Here’s a delicious strawberry cream pie recipe that’s perfect for a refreshing summertime dessert. You can also make this a non-dairy version; we have all the ingredients you’ll need at Edge of the Woods:
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cream Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream
Strawberry Topping:
4 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1/4 cup water
2 tbsp cornstarch
1 tbsp lemon juice
Instructions
Prepare the Crust:
Preheat your oven to 350°F
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Make the Cream Filling:
In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla extract, and continue beating until the mixture is well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cream filling evenly over the cooled crust.
Prepare the Strawberry Topping:
In a medium saucepan, combine the sugar, water, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
Remove the saucepan from the heat and let the mixture cool slightly.
Add the sliced strawberries to the saucepan and gently stir until they are evenly coated with the glaze.
Spoon the strawberry topping over the cream filling.
Chill and Serve:
Refrigerate the pie for at least 2 hours before serving to allow it to set.
Serve chilled and enjoy!
Feel free to garnish with additional whipped cream or fresh mint leaves for an extra touch. Enjoy your homemade strawberry cream pie!