Description
Strawberry Cream Pie
Ingredients:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tbsp sugar
1 cup fresh strawberries, pureed
8 oz cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Fresh strawberries & whipped cream for garnish
Instructions:
Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into a pie pan and bake for 8 minutes. Let it cool completely. In a mixing bowl, beat cream cheese until smooth. Add strawberry puree, powdered sugar, and vanilla extract, and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the strawberry mixture. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or until set. Garnish with whipped cream and fresh strawberries before serving. Enjoy!
Step-by-Step Guide
1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, thoroughly combine the graham cracker crumbs, melted butter, and sugar. The mixture should resemble wet sand. Firmly press it into the bottom and up the sides of a 9-inch pie pan using the bottom of a glass or measuring cup for an even layer. Bake for 8 minutes, then set aside on a wire rack to cool completely.
2. Make the Strawberry Puree: While the crust cools, wash and hull 1 cup of fresh strawberries. Blend them in a food processor or blender until completely smooth. For a seedless puree, you can strain it through a fine-mesh sieve, though this is optional.
3. Create the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 1-2 minutes until perfectly smooth and lump-free. Add the strawberry puree, powdered sugar, and vanilla extract. Beat again on low speed until everything is fully incorporated and the mixture is a uniform pink color.
4. Whip and Fold the Cream: In a separate, clean, chilled bowl, whip the heavy whipping cream on high speed until stiff peaks form. This means the cream will stand up straight when the beaters are lifted. Using a spatula, gently fold the whipped cream into the strawberry-cream cheese mixture. Use a broad, sweeping motion to maintain as much air as possible until no white streaks remain.
5. Chill and Set: Pour the filling into the completely cooled crust. Smooth the top with your spatula. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, though overnight is ideal for the firmest, cleanest slices.
Serving Suggestions
Garnish each slice with a dollop of fresh whipped cream and a whole or sliced fresh strawberry. For extra elegance, drizzle with a strawberry or chocolate sauce. This pie pairs wonderfully with a glass of sparkling wine or a cup of coffee. Serve it chilled directly from the refrigerator for the best texture.
How-to Summary
Mix and bake a graham cracker crust; let it cool. Puree fresh strawberries. Beat softened cream cheese with the puree, sugar, and vanilla. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the strawberry mixture. Pour into the cooled crust and refrigerate for at least 4 hours until set. Garnish and serve.
Frequently Asked Questions
Can I use frozen strawberries? Yes, but thaw and drain them thoroughly to remove excess liquid, which can make the filling runny. Pat them dry before pureeing.
How long does this pie last in the fridge? Properly covered, it will stay fresh for 3-4 days. The crust may soften slightly over time.
Can I make this pie without baking? Absolutely. For a no-bake crust, simply mix the crumb mixture and press it firmly into the pan, then chill for 30 minutes before adding the filling.
My filling is too soft. What happened? This is often due to under-whipped cream or not chilling the pie long enough. Ensure your cream reaches stiff peaks and allow for a full 4+ hours of chilling.
Can I use a store-bought crust? Yes, a pre-made graham cracker crust works well. Simply skip the baking step for the crust and proceed with the filling.
Common Mistakes to Avoid
- Using a Warm Crust: Pouring filling into a warm crust will cause it to melt and become greasy. Ensure it is completely cool.
- Overmixing After Adding Cream: Vigorously stirring the whipped cream will deflate it, resulting in a dense filling. Fold gently.
- Soft Cream Cheese: Cream cheese that isn’t fully softened will create lumps in your filling. Let it sit at room temperature for 30-60 minutes.
- Rushing the Chill Time: Slicing too soon leads to a soupy mess. Patience is key for perfect slices.
Conclusion
This Strawberry Cream Pie is a celebration of simple, fresh flavors and creamy texture. By following the detailed steps and avoiding common pitfalls, you can create an impressive dessert that’s perfect for any occasion. Its make-ahead nature makes it a stress-free choice for entertaining. We hope this guide empowers you to make a stunning, delicious pie that will earn rave reviews from everyone at your table.