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This pie wraps up thick, creamy layers of tangy cheese inside a sweet, buttery graham crust. Juicy strawberries with a glossy, candy-like glaze pile on top. Folks at my house clear their plates in a flash at cookouts, and nothing hits the spot at a backyard gathering like the cool, smooth middle.
The very first time I made this was for my grandma's big day We sat outside sipping lemonade and barely finished the first helpings before everyone begged for more
Luscious Ingredients
- Strawberries Go for fresh and juicy berries with shiny skins and no mushy spots—they steal the show
- Lemon juice Squeezing it yourself makes all the difference in bringing out brightness in every bite
- Strawberry gelatin The secret to that punchy pink color in the glaze—pick whichever brand you like best
- Cornstarch Makes the strawberry topping thick and gives it that shiny look Just use regular store-bought powder
- Whipping cream Pull it straight from the fridge so it puffs up nicely—this stuff makes the filling crazy light
- Powdered sugar Melts right into the filling, making it smooth and satiny Sift if it’s clumpy
- Vanilla extract Real or imitation both work, but the real deal gives a richer aroma
- Cream cheese Pick the kind that comes in a block and let it get soft before mixing You’ll get a creamy, tangy middle
- Butter Use plain unsalted so you decide how salty things get It keeps the crust together and adds deep flavor
- Granulated sugar Regular white sugar makes both the crust and glaze sparkle and sweet
- Graham cracker crumbs Buy ready-made or smash up whole crackers for the crunchy shell No stale crackers—they should smell fresh
Simple Step-by-Step
- Assemble the Pie
- Carefully lay the bright, glazed strawberries over the chilled cheese layer Start around the edges and fill the middle Pop it back in the fridge until you’re slicing it up
- Glaze the Strawberries
- After the glaze cools off but doesn’t harden, drop in your cleaned, hulled strawberries and coat each one until it’s shiny
- Make the Strawberry Glaze
- In a little pot, stir water, sugar, strawberry gelatin, cornstarch, and lemon juice over low heat Whisk nonstop so lumps don’t form When things get thick and almost see-through, take it off the heat and let it chill a bit for 10–15 minutes
- Prepare the Cream Cheese Layer
- Whip the cold cream in one bowl till soft peaks appear In another bowl, beat squishy cream cheese, powdered sugar, and vanilla until super fluffy Gently fold in the whipped cream so you keep that airy texture Pour and smooth this into your cooled crust and let it chill in the fridge for an hour or two so it sets
- Make the Crust
- Mix up those graham crumbs, sugar, and melted butter so it holds together when squeezed Press the blend into a 9-inch pie dish along the sides and bottom A flat cup helps it stick Bake at 350 for 8–9 minutes Let the crust rest and cool at least 30 minutes so it’s crisp, not soggy
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That fluffy filling is my favorite part because it mellows out the sweet berries. My kid calls it 'lucky pie' and wants it every time we kick off something fun.
Storing Leftovers
Cover and stash it in the fridge. You’ll love it most within a couple days, though it’s fine for three. Strawberries get juicy over time, so toss the topping on just before you slice. If you’re bringing it somewhere, add berries when you get there for fewer drips
Easy Ingredient Swaps
No grahams? Vanilla wafers or digestives work too. If you’re short on time, swap the glaze for warmed strawberry jam. You can switch to light cream cheese, but your pie might not be as firm
Ways to Serve
Chilled slices with fresh berries on the side taste awesome. A little whipped cream on top feels extra fancy. Mint leaves or a dusting of powdered sugar along the crust make every slice look amazing
Culture & Tradition
Down south, folks have made summery strawberry pies for ages—everyone celebrates when the local berries are ripe. Easy, creamy pies like this got really big last century because they’re simple and no one needs tricks or special tools. Nowadays, it’s a regular at potlucks everywhere
Common Recipe Questions
- → Why does the cheese layer turn out so creamy?
By beating soft cheese with powdered sugar and a splash of vanilla, then folding in whipped cream, you get a light, silky mixture that chills firm but stays super smooth.
- → What's the trick to a crunchy crust?
Pop your graham base in the oven for a bit. That sets everything up for a sturdy, crisp bottom, perfect for holding the creamy and juicy toppings.
- → Can I put this together ahead of time?
You bet. Throw together the crust and cheese mix up to two days before. Save the fresh strawberry part for the last minute so it stays juicy and bright.
- → Any quick fixes for the strawberry layer?
Swap out homemade glaze for a little warmed jam or a simple strawberry sauce. It takes minutes and tastes great too.
- → How do I get the whipped cream to fluff up nicely?
Make sure your cream, bowl, and beaters are nice and cold before you start. This way, your cream gets light and fluffy fast and keeps its shape better.