Ingredients
For the crust (homemade or store-bought):
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
3–4 tablespoons ice water
For the cream cheese filling:
8 oz (225 g) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped (or 1 tub whipped topping)
For the strawberry topping:
2 cups fresh strawberries, hulled and sliced
½ cup sugar
2 tablespoons cornstarch
½ cup water
1 tablespoon lemon juice
🧁 Instructions
- Make the crust:
In a bowl, mix flour and salt. Cut in cold butter until crumbly.
Add ice water a tablespoon at a time until dough forms.
Shape into a disk, wrap, and chill for 30 minutes.
Roll out and fit into a 9-inch pie dish. Prick the bottom with a fork.
Bake at 375°F (190°C) for 15–20 minutes or until golden. Cool completely.
- Prepare the filling:
Beat cream cheese, sugar, and vanilla until smooth.
Fold in whipped cream.
Spread evenly into the cooled pie crust. Chill for 30 minutes.
- Make the strawberry topping:
In a saucepan, combine sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring, until thick and clear (about 3–5 minutes).
Add strawberries and stir gently to coat. Cool slightly.
- Assemble the pie:
Spoon the strawberry mixture over the cream cheese layer.
Chill for at least 2 hours before serving.
✨ Tips
You can use a graham cracker crust for a quicker version.
Add a dollop of whipped cream on top before serving for extra flair.
Best enjoyed chilled!