Strawberries and Cream Pie

This simple pie depends almost entirely on berries for its flavor, so the fruit should be peak-season perfect. When made with fresh strawberries straight from the farmer’s market, it’s a show-stopper.


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1 recipe baked and cooled graham cracker crust
8 ounces cream cheese, room temperature
1/4 cup heavy cream
1/2 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1 recipe strawberry glaze
2 pints medium to large strawberries, sliced flat across the bottom*
*Buy strawberries at your local farmers market, an independent produce dealer or farm stand for best flavor. Supermarket berries are often pretty, but tasteless.
  1.  Fit your electric mixer with the paddle attachment and whip the cream cheese, sugar, lemon and vanilla at medium speed until smooth—approximately one to two minutes.
  2. Remove the paddle and insert the whisk attachment. Pour in the cold cream, and beat at medium speed until mixture just forms stiff peaks.
  3. Spread the mixture over the bottom of the prepared pie crust.
  4. Cover with plastic and refrigerate 4–6 hours until well chilled.
  5. Remove from the refrigerator and spread 2/3 cup of the glaze over the top of the cream filling.
  6. Arrange the strawberries on top of the pie and brush each with the glaze. Pour the remaining glaze over the pie.
  7. Chill for at least four, but not more than 12 hours before serving.
Preparation Time: 
Approximately 20–25 minutes plus 8–18 hours downtime.