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Strawberry Pie in a golden crust.
Kristyn's

Strawberry Cream Pie

This fresh Strawberry Cream Pie combines ripe strawberries, a creamy cheesecake-inspired filling, and homemade strawberry gelatin in a buttery pie crust. A perfect spring or summer dessert!
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Prep Time 45 minutes
Total Time 2 hours
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 2 9-inch pie crusts fully blind baked
  • Or 1 large 10–12-inch deep-dish crust
Cream Filling
  • 8 oz cream cheese
  • 1 cup whipping cream
  • ½–1 cup powdered sugar
  • 2 tsp vanilla extract
Strawberry Filling
  • 4 cups strawberry puree/juice
  • ¾–1 oz unflavored gelatin 3–4 standard envelopes
  • ½ cup sugar
  • 4–5 tbsp cornstarch
  • 1–2 pints fresh strawberries hulled and cut into halves or quarters

Equipment

  • Stand mixer or hand mixer with whisk attachment
  • Saucepan
  • Mixing bowls
  • Measuring cups
  • Whisk
  • Silicone spatula
  • 2 9-inch pie plates or 1 large deep-dish pie plate
  • Blender or immersion blender
  • Ice-water bath

Method
 

  1. Fully blind bake the pie crusts and allow them to cool completely.
  2. Hull the strawberries. Cut about half into pieces and refrigerate.
  3. Puree enough strawberries to make 4 cups of liquid.
  4. Reserve 1 cup puree in a bowl and sprinkle gelatin evenly over the top. Allow to bloom for 5 minutes.
  5. Add the remaining 3 cups puree, sugar, and cornstarch to a saucepan.
  6. Bring to a gentle boil over medium heat, stirring constantly. Boil for 2 minutes.
  7. Remove from heat and whisk in the bloomed gelatin until dissolved.
  8. Cool the strawberry mixture in an ice-water bath until cool and slightly thickened but still pourable.
  9. Fold in the cut strawberries.
  10. Beat cream cheese and powdered sugar until smooth. Add vanilla and whipping cream and whip until light and fluffy.
  11. Divide the cream filling between the cooled crusts.
  12. Spoon the strawberry mixture over the cream layer.
  13. Cover and refrigerate for at least 1 hour, preferably several hours, until set.
  14. Slice and serve chilled.

Notes

Storage

Refrigerate for up to 3 days. For the best texture, enjoy within the first 24 hours.

Notes

This recipe makes two 9-inch pies, making it perfect for sharing at summer gatherings, potlucks, or family celebrations.

Tips & Tricks

Make the Crust Ahead

The pie crust can be blind baked a day or two ahead. Just make sure it is completely cool before assembling.

Start with ½ Cup Powdered Sugar

You can always add more sweetness, but you can't take it away. Start with ½ cup and taste the cream mixture before adding more.

Don't Skip Blooming the Gelatin

Allowing the gelatin to hydrate in the cold strawberry puree first helps it dissolve evenly into the hot mixture.

Cool, But Don't Fully Set

The strawberry mixture should be cool enough that it won't melt the cream layer, but still loose enough to pour and spread.

Use Very Fresh Strawberries

Because the berries are such a big part of the finished pie, ripe, flavorful strawberries make a noticeable difference.

Make Two & Share One

This recipe is especially wonderful for summer gatherings because it makes two pies. One for your family, one for a friend!