Q1: Can I use a graham cracker crust instead of a traditional pastry crust?

Yes, absolutely! This creamy filling and strawberry topping would be absolutely delicious in a 9-inch graham cracker crust. You can use a store-bought one or a simple homemade version. It will give the pie a slightly different, but equally delicious, character.

Q2: How do I keep my baked pie crust from getting soggy from the cream filling?

The best trick to prevent a soggy bottom crust is to create a moisture barrier. After your pie crust is baked and has cooled completely, you can melt a little bit of white chocolate and use a pastry brush to paint a very thin layer all over the bottom and sides of the crust. Let the chocolate set in the refrigerator before adding the filling. The thin layer of chocolate will keep the moisture from the cream from seeping into the crust.

Q3: Can I use frozen strawberries for the topping?

For the best texture and appearance, fresh strawberries are highly recommended. Frozen strawberries release a significant amount of water as they thaw, which can make the topping very watery and can also cause the color to bleed into the cream filling. If you must use frozen strawberries, thaw them completely and drain them very, very well before mixing them with the glaze.

Q4: My cream cheese filling is lumpy. What did I do wrong?

A lumpy filling is almost always caused by using cream cheese that is not fully softened to room temperature. If the cream cheese is still cold and firm when you try to mix it, it won't be able to blend into a smooth consistency, and you will be left with small lumps. Be sure to let your block of cream cheese sit out on the counter for at least an hour or two before you begin.

Q5: Can I use Cool Whip or another frozen whipped topping instead of real whipped cream?

Yes, you can. If you are short on time, you can substitute 1 1/2 to 2 cups of a thawed frozen whipped topping for the homemade whipped cream. Your filling may be slightly sweeter and will have a slightly different flavor, but it will still be stable and delicious.

The Best Easy & Dreamy Strawberry Cream Pie Recipe

The Best Easy & Dreamy Strawberry Cream Pie

An easy, no-bake layered dessert, this strawberry cream pie features a rich and tangy cream cheese filling topped with a sweet strawberry glaze. The creamy base is made by combining softened cream cheese with powdered sugar and spices, then whipping it with heavy cream until thick. This is poured into a pre-baked pie crust, topped with fresh sliced strawberries that have been tossed in a ready-made glaze, and then chilled until set.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 20 minutes (includes chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake, Layering, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 quart strawberries, sliced
1 (13.5 ounce) package strawberry glaze
1 (4 ounce) package cream cheese, softened
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup heavy whipping cream
1 (9 inch) baked pie crust

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Instructions

In a large bowl, stir together the sliced strawberries and the strawberry glaze until the berries are evenly coated. Place in the refrigerator to chill.
Meanwhile, in a medium bowl, stir together the softened cream cheese, confectioners’ sugar, vanilla extract, and ground cinnamon until well combined and smooth.
In a separate large bowl, use an electric mixer to beat the heavy cream just until it begins to thicken.
Add the cream cheese mixture to the partially whipped cream and continue beating until the mixture is thick.
Pour the cream cheese filling into the baked pie crust and spread it evenly.
Top the cream filling with the chilled strawberry and glaze mixture.
Chill the completed pie in the refrigerator for at least 1 hour before serving to allow it to set.

Notes

This recipe uses a pre-baked pie crust and pre-made strawberry glaze for convenience.
It’s important that the cream cheese is softened to room temperature to ensure the filling is smooth and free of lumps.
The pie needs to be chilled for at least one hour for the filling to set properly before slicing.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 400-480
Sugar: 45-55 g
Sodium: 250-350 mg
Fat: 20-28 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 2-3 g
Protein: 4-6 g
Cholesterol: 60-80 mg

Find it online: https://cookupjoy.com/strawberry-cream-pie-recipe/