Is there anything better than a dessert made with fresh strawberries? Maybe a dessert with melted chocolate….or a s’mores dessert….. Well, let’s just say that very FEW things can compare with a strawberry dessert during the spring. I think we can agree on that. I love strawberries. They have always been one of my favorite foods. That is why today I am sharing with you this fresh and simple strawberry cream cheese pie.
This pie is adapted from one in the wonderful cookbook More From Magnolia, which I really recommend. The filling recipe is slightly adapted from the recipe in the cookbook, but the graham cracker crust recipe is my own, adapted from several different recipes that I have used over the years to make graham cracker crusts for a number of pies and cheesecakes.
So, without further ado, I bring you the spring deliciousness that is this strawberry cream cheese pie. Enjoy.
- 1½ cups graham cracker crumbs (8 graham crackers)
- ¼ cup sugar
- 6 Tablespoons butter, melted
- 1 pound cream cheese (two 8 oz packages), softened
- 1 cup powdered sugar
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- several large strawberries
- Begin by making the graham cracker crust.
- Crush the graham crackers into crumbs with a food processor.
- Mix ¼ cup sugar into the graham cracker crumbs.
- Melt the butter and mix it into the graham cracker crumb mixture with a fork until the mixture is evenly wet.
- Press the mixture into a 9 inch pie dish and bake at 325 degrees for 15-20 minutes, until aromatic and slightly browning.
- Allow the crust to cool completely prior to adding the filling.
- To make the filling beat the softened cream cheese and the powdered sugar until it is smooth.
- Add the sour cream and the vanilla and beat until well combined.
- Spread the filling into the pie crust evenly with a spatula.
- Slice your strawberries in half and place them on top of the filling in an attractive manner.
- Refrigerate the pie for at least 8 hours to ensure that the filling sets.
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