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Strawberry Cream Pie

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desserts•american•vegetarian, contains dairy, contains gluten
4 hours 5 minutes•8 servings•

Ingredients

  • 1 1/2 cups graham cracker crumbs (180g)
  • 3 tbsp granulated sugar (38g)
  • 6 tbsp unsalted butter – melted
  • 1 1/2 pounds strawberries – hulled (~59.5 medium strawberries)
  • 1/2 cups water
  • 1/2 cups granulated sugar (100g)
  • 2 tbsp cornstarch (16g)
  • 1 tbsp lemon juice
  • 8 ounces cream cheese – softened
  • 1/2 cups powdered sugar (60g)
  • 1 tsp vanilla extract
  • 3/4 cups heavy cream – cold
Strawberry Cream Pie

Instructions

  1. 1.

    Heat the oven to 350°F. In a bowl, combine graham cracker crumbs, 3 tbsp granulated sugar, and unsalted butter (melted) until evenly moistened. Press the mixture firmly into a 9-inch pie plate, going up the sides. Bake until fragrant and set, 8–10 minutes; cool completely, about 30 minutes.

  2. 2.

    Prep the strawberries: Hull all the strawberries, then finely chop 1 cup for the glaze and halve the remaining berries lengthwise; set both aside.

  3. 3.

    Make the glaze: In a blender, combine the chopped berries with water, 0.5 cup granulated sugar, cornstarch, and lemon juice; blend until smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until bubbling and thick, 3–5 minutes; the glaze should be glossy and coat the back of a spoon. Transfer to a bowl and let cool to room temperature, 20–30 minutes, stirring occasionally, until just warm and pourable.

  4. 4.

    Make the cream layer: In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract with a mixer on medium speed until smooth and fluffy, 1–2 minutes. In a separate bowl, whip heavy cream to soft peaks, 2–3 minutes; fold it into the cream cheese mixture until no streaks remain.

  5. 5.

    Assemble: Spread the cream layer evenly in the cooled crust. Arrange the halved berries over the cream, tips up and tightly packed. Spoon the cooled glaze over the fruit to coat and fill gaps, gently tilting the pie so it settles evenly.

  6. 6.

    Chill the pie until the glaze is set and the cream is firm, 3–4 hours. Slice with a sharp knife, wiping the blade between cuts, and serve cold.

Strawberry cream pie layers a crisp, buttery graham cracker crust with a tangy, vanilla-scented cream and a crown of peak-season strawberries glossed in a light, jewel-toned glaze. The contrast of textures—crumbly crust, silky cream, and juicy fruit—makes each slice both refreshing and indulgent. It’s a celebratory dessert that shows off fresh berries at their sweetest, ideal for warm-weather gatherings and holidays alike.

Rooted in American pie traditions, this dessert bridges two beloved styles: fresh strawberry pies and cream pies popularized in diners and home kitchens throughout the mid-20th century. Many regional versions emerged as refrigeration and packaged dairy became common, pairing stabilized cream layers with uncooked fruit. Glazes have evolved from gelatin-based to cornstarch-thickened berry reductions, but the essential idea—fresh berries elevated by a creamy base—has remained a summer staple across the United States.