Strawberry Pie

📜 Collection: Al Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, refreshing strawberry pie featuring a rich cream cheese layer topped with a sweet, gelatin-glazed strawberry filling. Perfect for summer gatherings and showcasing fresh or thawed berries.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	25 mins	4 hours 30 mins	8 servings

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🔪 Key Equipment

• Saucepan
• Mixing bowl
• Hand mixer
• 9-inch pie dish
• Measuring cups
• Measuring spoons

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Ingredients

Cream Cheese Layer

Measurements	Ingredients	Prep / Notes
4 oz	Cream Cheese	softened
3 tbsp	Sugar
1/2 tsp	Vanilla Extract
1 cup	Heavy Cream	whipped

Strawberry Filling & Crust

Measurements	Ingredients	Prep / Notes
2 lbs	Strawberries	for cooking
2 cups	Strawberries	fresh or sliced
1 cup	Sugar
1 pinch	Salt
1 tbsp	Gelatin	unflavored
2 tbsp	Water
1 tbsp	Lemon Juice
1	Pie Crust	9-inch, baked and cooled

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Instructions

Step 1: Prepare the Cream Cheese Base

1. In a medium bowl, beat 4 oz cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract until smooth and free of lumps.
2. Gently fold 1 cup heavy cream (whipped) into the cream cheese mixture until light and fluffy.
3. Spread the mixture evenly over the bottom of the 1 pie crust.

Step 2: Prepare the Strawberry Filling

4. Cook 2 lbs strawberries in a saucepan for 25 minutes after they have thawed, stirring occasionally until they break down.
5. Stir in 2 cups strawberries, 1 cup sugar, and 1 pinch salt.
6. In a small bowl, combine 1 tbsp gelatin, 2 tbsp water, and 1 tbsp lemon juice to bloom.
7. Add the gelatin mixture to the warm strawberry mixture and put on low heat to melt the gelatin completely, ensuring no granules remain.
8. Remove from heat and let the filling cool for 30 minutes until it is lukewarm but not yet set.

Step 3: Assemble and Chill

9. Pour the cooled strawberry mixture over the cream cheese layer in the 1 pie crust.
10. Refrigerate for at least 4 hours until the gelatin is fully set and the pie is firm enough to slice cleanly.

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💡 Make-Ahead & Storage: The pie can be assembled and refrigerated up to 24 hours in advance. Keep chilled until ready to slice and serve.

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Original Recipe Scan