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Strawberry Cream Pie

Prep Time:

5 hours

Cook Time:

10 minutes

Serves:

15 servings

About the Recipe

Podcast Host Kristen Eargle shares her favorite dessert her mama makes.

Ingredients

Crust:

  • 2 1/2 cps crumbs

  • 1/2 cp sugar

  • 2/3 cp butter

Filling:

  • 2 pt fresh strawberries

  • 1 cp sugar

  • 2 1/2 - 4 TBS cornstarch*

  • 1 tsp lemon juice

Cream Filling**:

  • 1 (8oz) cream cheese

  • 1 cp powdered sugar

  • 1 (8oz) cool whip1 tsp vanilla

 

Preparation

Step 1:

Melt butter and add to graham cracker crumbs. Add sugar and stir. Place in greased 9x13 and press down. Chill in freezer for 20 minutes.


Step 2:

Wash and stem berries. Crush 1 pint and save one pint for later. Take the crushed pint and mix with sugar and cornstarch in a medium sauce pan over medium heat. Stir constantly. Cook while stirring until thick and clear. It will be approximately 7-8 minutes. Add lemon juice and cool in the refrigerator. After cooling, stir in one pint of whole berries. Put it back in the refrigerator while you make the cream filling.

 

Step 3:

Cream filling: mix cream cheese, vanilla and sugar in a mixer. Then fold in cool whip and mix making sure the cream cheese is evenly distributed.

 

Step 4:

Place cream filling on top of pie crust. Add the strawberry filling on top. Chill for 4 hours. Serve and Enjoy!


Notes:

*If you live in a climate with higher humidity, you will have to use closer to 4 TBS of cornstarch. If you are in a dryer climate, use 2 1/2 TBS of cornstarch.

**I usually double the cream filling part of the recipe to make it go further and stand up tall.

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