Description
Craving a dessert that’s creamy, vibrant, and bursting with fresh strawberry flavor? This Strawberry Cream Pie to Die For is a no-bake masterpiece that layers a rich cream cheese filling with glossy, glazed strawberries in a flaky pie crust. Perfect for summer gatherings, special occasions, or a delightful treat at home, this pie is as irresistible as its name suggests.
Ingredients
With eight ingredients, this recipe highlights fresh strawberries and a creamy filling. Use ripe, juicy strawberries for the best flavor.
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1 quart (about 4 cups / 600 g) strawberries, sliced: Provides vibrant, juicy topping.
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1 (13.5-ounce / 383 g) package strawberry glaze: Adds a glossy, sweet coating.
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1 (4-ounce / 113 g) package cream cheese, softened: Creates a rich, tangy base.
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½ cup (60 g) confectioners’ sugar: Sweetens the cream filling lightly.
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1 teaspoon (5 mL) vanilla extract: Enhances the cream with a warm note.
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¼ teaspoon ground cinnamon: Adds a subtle, warm spice.
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1 cup (240 mL) heavy whipping cream: Forms a light, fluffy filling.
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1 (9-inch) baked pie crust: Offers a flaky, buttery base.
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Substitutions and Variations:
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Dairy-Free: Use vegan cream cheese and coconut cream or dairy-free whipped topping instead of heavy cream.
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Gluten-Free: Swap the pie crust for a gluten-free version or make one with gluten-free graham crackers.
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Lower Sugar: Reduce confectioners’ sugar to ⅓ cup (40 g) and use a sugar-free strawberry glaze.
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Fruit Swap: Replace strawberries with raspberries or mixed berries, using a matching glaze.
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Flavor Boost: Add 1 teaspoon lemon zest to the cream filling or swap cinnamon for cardamom for a different spice note.
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Why These Ingredients Matter: The strawberries and glaze deliver a sweet, glossy topping, the cream cheese and whipped cream create a luscious filling, the cinnamon adds warmth, and the baked pie crust provides a flaky, sturdy base for this decadent pie.
Instructions
Step 1: Prepare the Strawberry Topping
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In a large bowl, stir together 1 quart sliced strawberries and 1 (13.5-ounce) package strawberry glaze until the berries are evenly coated.
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Cover and refrigerate the strawberry mixture to chill while preparing the filling.
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Tip: Slice strawberries uniformly for a polished look, and ensure they’re well-coated with glaze for a glossy finish.
Step 2: Make the Cream Filling
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In a medium bowl, stir together 1 (4-ounce) package softened cream cheese, ½ cup confectioners’ sugar, 1 teaspoon vanilla extract, and ¼ teaspoon ground cinnamon until smooth and well-combined, about 1–2 minutes.
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In a large bowl, beat 1 cup heavy whipping cream with an electric mixer on medium-high speed until it begins to thicken, about 1 minute.
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Add the cream cheese mixture to the whipped cream and continue beating until thick and fluffy, about 2–3 minutes.
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Tip: Ensure cream cheese is fully softened to avoid lumps, and chill the whipping bowl for faster whipping. Stop beating once the mixture holds soft peaks to maintain a light texture.
Step 3: Assemble
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Pour the cream filling into the 9-inch baked pie crust, spreading it evenly with a spatula for a smooth surface.
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Remove the strawberry mixture from the fridge and spoon it evenly over the cream filling, covering the entire surface.
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Tip: Spread the cream filling to the edges to create a barrier for the strawberries, and arrange the berries neatly for a professional look.
Step 4: Chill
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Cover the pie with plastic wrap or place in an airtight container.
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Refrigerate for at least 1 hour to set the filling and meld the flavors, or up to 4 hours for a firmer texture.
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Tip: Chill for 2–3 hours for the best sliceable consistency.
Step 5: Serve
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Slice the pie into 8 equal portions and serve chilled.
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Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve immediately for the freshest texture.