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Strawberry Cream Pie

This Strawberry Cream Pie features a buttery graham cracker crust, a silky cream cheese filling, and a glossy strawberry topping. It’s fresh, creamy, and irresistibly simple to make—perfect for warm days or anytime you crave something light yet indulgent.
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Ingredients
  

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted

For the Cream Filling:

  • 1 package 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup cold heavy whipping cream

For the Strawberry Topping:

  • 4 cups fresh strawberries hulled and halved
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • ¼ cup water
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined, then press into a 9-inch pie dish. Bake for 8–10 minutes until golden and let cool.
  • Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and gently fold it into the cream cheese mixture. Spread into the cooled crust and refrigerate.
  • In a saucepan, whisk sugar, cornstarch, water, and lemon juice over medium heat until thick and glossy. Stir in 1 cup of strawberries, let cool slightly, then fold in the rest.
  • Spoon the strawberry topping over the cream layer, smooth the surface, and chill for 2–3 hours. Serve cold with whipped cream or mint.