Fresh Strawberry Cream Pie – Mel’s Kitchen Cafe

Glorious Strawberries are the star of this simple and delicious fresh strawberry cream pie. It can be made with Graham cookies or classic pie crust!

This incredible strawberry pie has a butter shell, a non-grilled strawberry pie filling and a sweet whipped cream topping. When seasonal strawberries, it is so good that it must be made!

How to Make Fresh Strawberry Pi

The first step in this summer strawberry pi is filling. The pie itself is no Bake (except the crust). Instead, the filling is cooked on the stovetop.

1. Add 1 1/2 pounds of strawberries to the pan and mash the mashed potatoes until the strawberries are juicy and small pieces.
2. Add sugar, corn starch and lemon juice.
3. Cook the mixture on the stove over low heat. Keep stirringuntil the filling bubbles and becomes thicker.
4. Stir the remaining fresh strawberries and let the mixture cool.

Add chopped fresh strawberries The thick pie filling creates a juicy, bright strawberry flavor that every pleasing bite will be appreciated.

Graham Cracker Case or Traditional Pie Crust

Yes. You have a choice.

The recipe below calls for a buttery, delicious cereal cookie crust. The simplicity is unbeatable, the strawberry filling and cream toppings are delicious.

But if the traditional pie crust is your business, you can easily put the Graham Cracker Crust in. If you do this, you will need to blindly bake the pie (i.e. weigh with pie weight or dried beans and bake completely), then cool before making the recipe.

It all boils down to preference and you really can’t go wrong. I often find myself in the case where my heart hopes to be Martha Stewart and go to pâtebrisée, but my soul says, “Girlfriend, grab Graham cookies.” 😜

Assemble Strawberry Cream Pie

Fill the strawberry pie into the pie crust and Relax while making cream toppings.

For the cream layer, whip together:

• Cream cheese (only small amount)
• Powdered sugar
• vanilla
• Heavy cream

Yes, it’s easy! To avoid clumping, it helps mix the first three ingredients together, then add heavy cream and whip everything together.

Sprinkle the pie filling with flower filling and cool for a few more hours.

Replace pie layer

You can exchange the order of the pie filling layers by sprinkling the cream mixture into the pie crust first and then adding the cooked strawberry mixture to the top (make sure the strawberry filling is mostly spread on top before it is spread on top). However, if you do this, I recommend using a 9.5-inch deep pie board to avoid matching layers, thanks to the different “pie physics” that happens when the pie is filled on the top.

Perfect summer pie

This fresh strawberry cream pie is beautiful, easy to make and very delicious.

It’s just screaming in the summer! With a good ice cream, not a scary ice cream way. This pie refrigerated slice is the perfect ending for any meal.

If you are looking for different fruit variations, let your attention to this amazing peach pie without baking fillings. And…I think you can easily swap different fruits for strawberries and swap them for strawberries in this recipe below. Oh, and when I type…what is the triple berry pie with this cream filling? That’s amazing!

enjoy!

One year ago: Relaxed Korean Beef Bowl
Two years ago: Easy Chile Lime Shrimp Tacos
Three years ago: Quick and easy homemade salsa
Four years ago: Filled with fresh basil and sweet corn cob green salad
Five years ago: Caramel peanut butter is almost s’mores cookie bars
Six years ago: BBQ Hawaiian Chicken Foil Pack {Grill or Oven}
Seven years ago: Classic Oatmeal Chocolate Chip Cookies
Eight years ago: Cuban Sandwich {Slow Cooker or Instant Pot}
Nine years ago: Chicken Taco Salad {instantpot, slow cooker or stovetop}
Ten years ago: Slow Cooker Baby Rear Ribs with Draft Beer BBQ Sauce

Fresh strawberry cream pie

yield: 10 To 10 servings

Preparation time: 1 Hour human Resources

Cooking time: 20 minute minute

Cold time: 2 Hour Hour

Total time: 3 Hour Hour 20 minute minute

Graham Cracker Crust (see comments):

• 1½ cup Graham Cracker Crumbs (approximately 12 to 13 rectangles Graham Crackers/150 to 158 g)
• 2 Spoon brown sugar
• 6 Spoon Salty butter melted

Strawberry filling:

• 2 pound Fresh strawberries, hidden and split (see comments)
• ¾ cup granulated sugar
• 5 Spoon Corn starch
• 1 Spoon Fresh lemon juice
• Pinch salt

Fresh cream toppings:

• 3 ounce Cream cheese, softened to room temperature
• ¼ cup Powdered sugar
• ½ teaspoon Vanilla extract
• 1 cup Cold cream

• Preheat the oven to 350 degrees.

• For the crust, In a medium bowl, mix Graham cookie crumbs and brown sugar together and mix. Stir the melted butter until the crumbs are evenly moist. Press the mixture into the bottom and then upward along the side of the 9-inch pie board. Bake for 8 minutes. Remove from the oven to cool completely.

• For strawberry stuffing, Add 1/2 pound (about 5 to 5 1/2 cups) of the whole strawberry to the medium pot. Chop the remaining 1/2 pound of strawberries and set aside.

• Mash the strawberries in the pan with a potato masher until the mixture is juicy and the strawberries are in small pieces.

• Add sugar, corn starch, lemon juice and salt. Bring the mixture to a boil over medium heat and stir continuously. Continue cooking and stirring until the mixture thickens for 3 to 4 minutes.

• Remove from heat and stir the remaining chopped strawberries. Let the mixture cool to room temperature (this helps prevent the shell from becoming wet).

• Spread the strawberry filling evenly into the cooled crust. Relax the buttercream topping.

• For toppings of whipped cream, In a medium bowl with a handheld electric mixer (or in a stand mixer with paddle attachment), whisk together cream cheese, powdered sugar and vanilla until smooth and creamy, 1 to 2 minutes. Add cold heavy cream and mix on low speed until thoroughly combined. Increase the speed to medium and continue mixing until soft peaks form (be careful not to overmix).

• Sprinkle the whipped cream on the pie. Cover loosely before serving and refrigerate for at least two hours or up to 12 hours. Chills.

Crust: You can replace the Graham Cracker crust in this recipe in a traditional pie crust. If you do this, you will need to blindly bake the pie (i.e. weigh with pie weight or dried beans and bake completely), then cool before making the recipe.
strawberry: For this recipe, you will use 1 1/2 pounds of fresh strawberries in the filling (can keep it whole). The other 1/2 lb (should be chopped) will be thickened on the stovetop and stir into the filling.
Sent: yOU can first sprinkle the cream mixture into the pie crust and then add the cooked strawberry mixture to the top (make sure the strawberry filling is mostly filled on top before spreading on it). If you do this, I recommend Use a dark 9.5-inch pie board Therefore, there is no overflow due to the different “pie physics” that happens when the pie is filled on top.

author: Mel

course: dessert

gourmet food: American

method: No grill, stove

Serve: 1Service (send 1/10),,,,, Calories: 335KCAL,,,,, carbohydrate: 42g,,,,, protein: 3g,,,,, Fatty: 18g,,,,, Saturated fat: 11g,,,,, cholesterol: 50mg,,,,, sodium: 176mg,,,,, fiber: 2g,,,,, sugar: 29g

Recipe source: Inspired by recipes from The Magazine from Scratch and this amazing fresh peach pie recipe