A delicious, summer inspired Strawberry Cream Pie! Make those juicy farmers market strawberries the star in this delightful graham cracker crusted pie. Adapted from Lidey Hueck’s Peaches & Cream Pie recipe.
Ingredients
1⅓ cup graham cracker crumbs ( about 10 or 11 graham crackers)
¼ cup granulated sugar
¼ teaspoon cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted
2 ounces cream cheese, at room temperature
½ cup confectioners’ sugar
1 cup cold heavy whipping cream
1 teaspoon vanilla extract
2 pounds ripe strawberries
Directions
Preheat the oven to 350 degrees. Prepare the graham cracker crumbs. I placed the graham crackers in a large Ziploc and used a rolling pin to get the graham crackers super fine - or you can use a food processor!
Then in a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
In a large mixing bowl, combine the cream cheese and confectioners’ sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours until set.
Wash and prepare the strawberries. Make sure they are ripe! Cut the strawberries to your preferred size - I cut into thirds. Just before you plan to serve the pie, spoon the strawberries onto the filling, covering the entire pie. Serve immediately or refrigerate for up to 1 hour before serving.
Enjoy!!