Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/4 cup (50g)
- Melted unsalted butter: 1/4 cup (60g)
- Ripe strawberries: 2 lbs (900g)
- Granulated sugar: 1 cup (200g)
- Cornstarch: 3 tablespoons (22g)
- Lemon juice: 1 tablespoon (15ml)
- Heavy cream: 1 cup (240ml)
- Cream cheese: 8 ounces (227g), softened
- Powdered sugar: 1 cup (120g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch (23cm) pie plate.
- Bake for 15 minutes, or until crust is golden brown. Let cool completely.
- In a large saucepan, combine strawberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
- In a medium bowl, whip heavy cream until stiff peaks form.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until light and fluffy. Fold in whipped cream.
- Pour half of the cream cheese mixture onto the cooled crust. Top with strawberry sauce. Spread the remaining cream cheese mixture on top.
- Refrigerate for at least 4 hours, or overnight.
Nutritional Information:
Per slice (1/8 of the pie):
- Calories: 450
- Fat: 25g (12g saturated)
- Carbohydrates: 55g (24g sugar)
- Protein: 7g
Dish Characteristics:
- Light and fluffy texture
- Sweet and tangy strawberry flavor
- Creamy and rich filling
- Graham cracker crust
User Comments:
- "This pie is amazing! The crust is perfectly flaky and the filling is so light and creamy."
- "The strawberry sauce is the perfect balance of sweet and tart."
- "I love how easy it is to make. It's a great dessert for any occasion."
Special Precautions and Tips:
- Use ripe strawberries for the best flavor.
- Do not overbake the crust, or it will become too hard.
- Let the pie cool completely before slicing and serving to allow the filling to firm up.
- Store the pie in the refrigerator for up to 3 days.
