strawberry pie cream cheese recipe
The Best strawberry pie cream cheese recipe
I’ve been making this strawberry pie cream cheese recipe for years, and it’s always a hit with my family. The first time I made it, I was a bit skeptical – I mean, who puts cream cheese in a strawberry pie? But one bite and I was hooked. It’s sweet, it’s tangy, it’s creamy…
it’s just perfect. And the best part is that it’s incredibly easy to make. I’ve made it for family gatherings, potlucks, and even just for a quick dessert after dinner. My kids love helping me make the crust, and they can’t get enough of the filling.
And let’s be real – who doesn’t love a good strawberry pie? But this recipe takes it to the next level with the addition of cream cheese. It adds a richness and depth of flavor that’s just amazing. I’ve also found that it’s a great way to use up fresh strawberries when they’re in season.
And the best part is that it’s actually pretty healthy too – with no refined sugars and lots of protein from the cream cheese. So go ahead and give it a try – I promise you won’t be disappointed! I’ve been making this strawberry pie cream cheese recipe for years, and it’s always a hit with my family. The first time I made it, I was a bit skeptical – I mean, who puts cream cheese in a strawberry pie?
But one bite and I was hooked. It’s sweet, it’s tangy, it’s creamy… it’s just perfect. And the best part is that it’s incredibly easy to make.
Strawberry Pie with Cream Cheese Filling
This strawberry pie recipe features a creamy cheese filling and a luscious strawberry topping. It is a perfect dessert for any occasion.
🥘Ingredients
For the Crust
For the Cream Cheese Filling
For the Strawberry Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Strawberry Pie with Cream Cheese Filling Works
One of my favorite things about this strawberry pie cream cheese recipe is how well it stores – if you don’t eat it all at once (which let’s be real is probably not going to happen), you can store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months!
When reheating, simply place slices on top of each other on baking sheet lined with parchment paper or aluminum foil at 350°F (175°C) until warmed through – about 5-7 minutes depending on thickness of slices served hot or cold depending on your preference which works well both ways.
❓ Frequently Asked Questions About Strawberry Pie with Cream Cheese Filling
Q: What type of strawberries are best for this recipe?
A: For this recipe, you want to use fresh strawberries that are sweet and flavorful. I like to use Camarosa or Albion varieties – they have a great balance of sweetness and acidity that makes them perfect for baking.
Q: Can I use frozen strawberries instead of fresh ones?
A: While you can use frozen strawberries in a pinch, I highly recommend using fresh ones if possible. Frozen strawberries can be watery and lack the same depth of flavor as fresh ones. If you do choose to use frozen strawberries, make sure to thaw them first and pat them dry with paper towels before using them in the recipe.
Q: Can I substitute the cream cheese with something else?
A: While you can substitute the cream cheese with other types of cheese or even yogurt, keep in mind that the flavor and texture will be different. Cream cheese has a rich, tangy flavor that pairs perfectly with strawberries – so if you want to stay true to the original recipe, stick with it! If you do choose to substitute, start with a small amount (maybe 1/2 cup) and adjust to taste.
Q: How long does this recipe take to make?
A: This recipe is surprisingly quick to make – you can have it ready in under an hour! Start by making the crust (which takes about 20 minutes), then fill and bake the pie (about 30-40 minutes). Let it cool completely before serving – but trust me, it’ll be worth the wait!
Q: Can I make this recipe ahead of time?
A: Yes! You can make this recipe ahead of time by making the crust and filling separately up to 24 hours in advance. Store them in separate containers in the fridge until you’re ready to assemble and bake the pie.
