Strawberry Cream Cheese Pie

Products Used
Strawberry Cream Cheese Pie Imperial



Cream Cheese Cream



  1. Crush graham crackers to meal. Melt butter and add to meal along with sugar.
  2. Press mixture on bottom and sides of a deep 9-inch pie tin. Place in oven for 7-8 minutes and allow to cool.
  3. Place soft cream cheese in a microwave-safe bowl large enough to hold all ingredients. Add sugar and combine using a handheld rubber spatula. Mixture needs to be slightly warmer than room temperature (about 80°F). If needed, place in a microwave oven at 10-second intervals.
  4. In a bowl, whip cream and vanilla to a medium consistency. Do not whip until stiff. 
  5. Add half of whipped cream to cheese mixture and mix using a rubber spatula until combined.
  6. Add remaining cream and mix only until combined. Excess mixing will result in a denser cream.
  7. Transfer cream to prebaked and completely cool pie crust. Place in refrigerator for at least 4 hours or overnight.
  8. To finish pie, wash, dry, and remove stems from strawberries. Arrange on pie.
  9. Press strawberry fruit spread through a sieve to remove lumps. Brush fruit spread on strawberries.
  10. In a cold bowl whip cream, sugar, and vanilla to stiff peaks. Fit cream in a piping bag fitted with a large French pastry tip and pipe kisses on edge of pie.
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