Ingredients and Weight:
- Fresh strawberries: 1 pound (500g)
- Sugar: 1 cup (200g)
- Cornstarch: 2 tablespoons (15g)
- Lemon juice: 1 tablespoon (15ml)
- Graham cracker crumbs: 1 1/2 cups (150g)
- Butter, melted: 1/2 cup (113g)
- Heavy cream: 1 cup (240ml)
- Cream cheese, softened: 8 ounces (226g)
- Vanilla extract: 1 teaspoon (5ml)
- Powdered sugar: 1/4 cup (50g)
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Prepare the pie crust: Preheat oven to 375°F (190°C). In a medium bowl, combine graham cracker crumbs and melted butter and press into the bottom and sides of a 9-inch deep dish pie plate.
- Make the strawberry filling: In a large bowl, combine strawberries, sugar, cornstarch, and lemon juice. Toss to combine.
- Pour the filling into the pie crust: Pour the strawberry filling into the prepared pie crust.
- Make the cream cheese topping: In a medium bowl, beat together heavy cream until stiff peaks form. Add softened cream cheese, powdered sugar, and vanilla extract and beat until smooth.
- Spread the topping over the filling: Spread the cream cheese topping evenly over the strawberry filling.
- Bake: Bake for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 380 per slice
- Fat: 18g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Sweet and tangy strawberry filling
- Creamy and rich cream cheese topping
- Crisp and buttery graham cracker crust
User Comments:
- "This pie was a huge hit with my family! The strawberries were perfectly sweet and the cream cheese topping was divine."
- "The crust was so easy to make and the pie came together in no time. I'll definitely be making this again."
- "I love that this pie can be made with fresh or frozen strawberries, so I can enjoy it all year round."
Special Precautions and Tips:
- If fresh strawberries are not available, frozen strawberries can be used instead. Thaw the strawberries before using and drain off any excess liquid.
- For a sweeter pie, increase the amount of sugar in the filling.
- To make the pie ahead of time, prepare the pie and bake it as directed. Let it cool completely, then cover and refrigerate for up to 3 days. Before serving, bring to room temperature for 1-2 hours.
- To prevent the pie from sticking to the serving plate, chill it for at least 30 minutes before slicing.
