Strawberry Cream Pie

Ingredients

• 1.5 cups graham cracker crumbs
• 3 tbsp granulated sugar
• 6 tbsp unsalted butter – melted
• 1.5 pounds strawberries – hulled
• 0.5 cups water
• 0.5 cups granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 8 ounces cream cheese – softened
• 0.5 cups powdered sugar
• 1 tsp vanilla extract
• 0.75 cups heavy cream – cold

Instructions

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. 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. 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. 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. 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. 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.