Recipe: Strawberry cream cheese pie

Picking strawberries? Make sure you get enough for this delicious and easy pie.

Posted 1:00 a.m. May 19, 2017 — Updated 1:00 a.m. May 19, 2017

Sarah Lindenfeld Hall

My girls and I picked a whopping 15 pounds of strawberries at Phillips Farms in Cary last Friday. In other words, we have a lot of strawberries on our hands.

We've eaten plenty of them on their own. And I've frozen some too. But, I thought I'd give a new recipe a shot ... and I landed on a winner.

You can find versions of this pie all over the internet, but I mostly took the advice of CelebratingSweets.com. For this recipe, you can make your own graham cracker crust or just use a pre-made graham cracker crust from the store.

This recipe is so good!

Strawberry Cream Cheese Pie

Adapted from CelebratingSweets.com

CRUST (if you don't use a pre-made one)

1 1/2 cups graham cracker crumbs

2 tablespoons brown sugar

pinch salt

6 tablespoons unsalted butter, melted

FILLING AND TOPPING:

8 ounces cream cheese softened, not light

1/3 cup sweetened condensed milk

1/2 teaspoon pure vanilla extract

3 tablespoons powdered sugar

5 cups halved or quartered fresh strawberries

2 tablespoons strawberry jam or preserves

Preheat the oven to 325.

To make the crust: In a bowl, pour in the graham cracker crumbs, brown sugar, salt and melted butter. Stir to combine (I find it easiest just to use my hands to make sure that it's all combined). In a nine or 10-inch pie pan, dump the mixture and press it down so that it covers the bottom and about half way up the sides. Bake for 10 minutes and let cool.

To make the filling: In another bowl with a hand mixer, beat the cream cheese until it's smooth. Then, beat in the condensed milk and vanilla. Finally, add the powdered sugar. Beat the mixture with your mixer until it is smooth. Pour the filling into the cooled pie crust. Put some plastic wrap over the top and stick it in the refrigerator for at least three hours and as long as overnight.

Once you're ready to serve, mix together the strawberries and jam. To thin out the jam, I stuck it in the microwave for about 20 seconds before I poured it over the strawberries.

To serve, I recommend slicing the pie and then, once the piece is on the plate, topping it with strawberries.

My kids declared they like it better than strawberry shortcake!

Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database. And check our strawberry database for farms in the region.

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