Strawberry Cream Cheese Pie

Hello, dear readers! Today, I’m beyond excited to share a recipe that’s incredibly close to my heart – Strawberry Cream Cheese Pie. This pie is a celebration of fresh strawberries, creamy filling, and a delightful pecan shortbread crust. It’s perfect for any occasion, whether it’s a family gathering, a special celebration, or just because you deserve a treat. I promised you versatile, and here’s proof! Let’s dive into this mouthwatering delight.

Ingredients

For the Pecan Shortbread Crust:

• 1 1/2 cups all-purpose flour
• 1 tbsp powdered sugar
• 3/4 cup chopped pecans
• 3/4 cup melted unsalted butter

For the Fresh Strawberry Topping:

• 2 pounds fresh strawberries, hulled
• 1/2 cup water
• 1 cup granulated sugar
• 3 tbsp cornstarch
• Red food coloring (5-7 drops)

The Whipped Cream Cheese Filling:

• 1 1/4 cups heavy whipping cream
• 4 oz cream cheese, softened
• 3/4 tsp vanilla extract
• 1/2 cup powdered sugar

How to Make Strawberry Cream Cheese Pie

1: Prepare the Pecan Shortbread Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the all-purpose flour, powdered sugar, and chopped pecans.
3. Pour in the melted unsalted butter and mix until well combined.
4. Press the mixture into a 9-inch pie pan, ensuring it’s evenly distributed.
5. Bake for 15-18 minutes or until the crust is golden brown. Allow it to cool completely.

2: Make the Fresh Strawberry Topping

1. Take half of the strawberries and mash them.
2. In a saucepan, combine the mashed strawberries, water, granulated sugar, and cornstarch.
3. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.
4. Add the red food coloring for that vibrant strawberry hue. Let it cool to room temperature.

3: Prepare the Whipped Cream Cheese Filling

1. In a large bowl, whip the heavy whipping cream until stiff peaks form.
2. In a separate bowl, beat the softened cream cheese, vanilla extract, and powdered sugar until smooth.
3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

4: Assemble the Pie

1. Spread the whipped cream cheese filling evenly over the cooled pecan shortbread crust.
2. Arrange the remaining whole strawberries on top of the filling.
3. Pour the cooled strawberry glaze over the strawberries, making sure they are fully coated.
4. Refrigerate the pie for at least 2 hours before serving to let it set properly.

Helpful Tips

• Use fresh, ripe strawberries: They offer the best flavor and texture for this pie.
• Chill your utensils: For the whipped cream, chilling your bowl and beaters helps achieve stiff peaks more quickly.
• Spread evenly: Make sure to spread the fillings and toppings evenly for a beautiful, uniform pie.

Substitutions/Variations

• Crust: Swap the pecan shortbread crust for a graham cracker or traditional pie crust if you prefer.
• Fruits: Try this recipe with other fruits like blueberries or raspberries for a different twist.
• Cheese: Use mascarpone instead of cream cheese for a richer flavor.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but fresh strawberries provide the best flavor and texture. If using frozen, thaw and drain them well before use.

How long does this pie last?

The pie can be stored in the refrigerator for up to 3 days.

Can I make this pie ahead of time?

Absolutely! You can make the crust and filling a day ahead and assemble it just before serving.

Storage Instructions

Store the pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. Avoid freezing, as the texture of the strawberries and cream cheese filling can be compromised.

More Relevant Recipes

• Blackberry Cheesecake Cupcakes
• Biscoff Cheesecake
• White Chocolate Blueberry Cheesecake

I hope you enjoy making and indulging in this Strawberry Cream Cheese Pie as much as I do. The blend of creamy, crunchy, and fruity is simply irresistible. Happy baking!

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