Strawberry Cream Cheese Pie
A delicious Strawberry Cream Cheese Pie with a graham cracker crust and fresh strawberries, ready in under 20 minutes.
Equipment
- whisk
- stand mixer
- Deep 9-inch Pie Plate
Ingredients
Graham cracker crust
- 1 ½ cups graham cracker crumbs
- 1 tablespoon light brown sugar
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Pie filling
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 8 ounces container frozen Cool Whip, thawed
- 2 tablespoons strawberry jam
- 4-6 cups fresh strawberries, halved or quartered
Instructions
Preparation Steps
- Add the graham cracker crumbs to a food processor and grind until coarse. Add the light brown sugar and sugar, then melted butter and grind again until combined and a sand-like consistency.
- Transfer the crumb mixture to a deep 9-inch pie pan, place in the refrigerator for 30 minutes OR bake the pie crust at 325°F for 8-10 minutes or until light brown.
- In a large mixing or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, lemon juice, and mix until fully combined. Fold in the thawed Cool Whip. Mix until no streaks remain.
- Evenly spread the filling over the crust, cover, and place in the refrigerator to chill for at least 6 hours to overnight.
- In the meantime or when ready to serve pie, combine the cut fresh strawberries and strawberry jam together to coat. Spoon over the top of the pie.
Notes
For best results, chill the pie overnight to enhance the flavors.
Nutrition
Serving: 1sliceCalories: 211kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 110mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg
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