Ingredients for Strawberry Cream Cheese Pie With Graham Cracker Crust
- Fresh Strawberries
- Minute Tapioca
- 1/2 cup granulated sugar (1/4 cup for crust, 1/4 cup for strawberries)
- Graham Crackers
- Butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Heavy Whipping Cream
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How to Make Strawberry Cream Cheese Pie With Graham Cracker Crust
- In a 2-quart saucepan, combine 2 cups sliced strawberries, 2 tablespoons tapioca, and 1/4 cup granulated sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
- Remove from heat and let cool completely.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup granulated sugar.
- Add 1/2 cup (1 stick) melted unsalted butter and mix until evenly coated.
- Press the graham cracker mixture into a 9-inch pie plate, forming an even crust.
- Bake for 10-12 minutes at 350°F (175°C). Let cool completely.
- In a large bowl, beat 8 ounces cream cheese until smooth. Gradually add 1/2 cup powdered sugar and 1 teaspoon vanilla extract, beating until well combined.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cream cheese filling into the cooled pie crust, spreading evenly and creating a shallow depression in the center.
- Refrigerate the pie until the strawberry topping is completely cooled.
- Carefully spoon the cooled strawberry topping into the depression in the cream cheese filling.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
75g
Fat
44g
Carbs
8g
