Strawberry Cream Cheese Pie
This heavenly Strawberry Cream Cheese Pie starts with a homemade all-butter pie crust, filled with a lightly sweetened whipped cheesecake filling, then topped with macerated fresh summer strawberries.
Servings: 10
Ingredients
For pie crust
- 1 ½ cup all-purpose flour 200 g
- 2 rounded tablespoon granulated sugar 31 g
- ¼ rounded teaspoon kosher salt
- 5 oz unsalted butter cold, 10 tablespoon, 142 g
- 3 tablespoon cold water
- Extra flour for rolling
For cheesecake filling
- 8 oz cream cheese room temperature, 227 g
- 1 cup heavy whipping cream cold, 238 g
- ⅓ cup granulated sugar 66 g
- 1 teaspoon pure vanilla extract or almond extract
- A pinch of salt
For fruit topping
- 2 lbs fresh strawberries 907 g
- ¼ cup granulated sugar 50 g
- A pinch of salt
- Optional flavoring: a splash of vanilla or almond extract a teaspoon of lemon or orange zest
Instructions
Prepare the macerated strawberries
- Wash and hull the strawberries. Quarter the big ones and halve the small ones.
- In a large mixing bowl, toss strawberries with ¼ cup of sugar, a pinch of salt and any flavoring option of your choice if using. Cover and refrigerate until needed.
Make the pie dough (with food processor)
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and use a spatula to scrape the flour at the bottom of the bowl.
- Place a large piece of plastic wrap on the counter and dump the dough on top. Shape into a disk, wrap in plastic and rest in the refrigerator for an hour.
Prepare and bake the pie crust
- Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
- Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
- Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
- Preheat the oven to 425°F.
- Take the frozen pie crust out of the freezer and dock (poke holes) the bottom and side with a fork.
- Line the frozen pie crust with parchment paper, large enough to cover the crust completely.
- Add pie weights or dry beans on top of the parchment paper, enough to fill to the top.
- Bake pie crust for 20 minutes.
- Remove pie weights or beans, and bake for another 10 - 15 minutes until golden brown.
- Remove from the oven and let cool completely on a wire rack, about 2 hours.
Prepare the cheesecake filling
- In the stand mixer bowl, beat the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
- In the same stand mixer bowl, cream the softened cream cheese with sugar, salt and vanilla (or almond) extract until smooth.
- Add the whipped cream back in, and set the mixer on “stir” or fold by hand using a spatula until thoroughly mixed. Cover and refrigerate until needed.
Assemble the pie
- Spoon the cheesecake filling into the cool crust; level out the top. Then spoon the strawberries on top of the cream using a slotted spoon.
- Drizzle the strawberry juice over the top if serving right away or reserve the juice to drizzle over the pie when ready to serve.
- Keep pie refrigerated.
Notes
If using premade frozen pie crust, bake according to instructions that come with the dough.
Nutrition
Serving: 190g | Calories: 417kcal
