September 28 National Strawberry Cream Pie Day #StrawberryCreamPieDay which I had missed because we had company over but that doesn’t mean we can’t still celebrate National Strawberry Cream Pie Day does it?
I don’t know about David’s brother Mike but David and our son Travis love Strawberries. I had thought about making a Strawberry Cream Pie for David and his dad to share. David has a tooth that has been hurting so sweets isn’t something he is eating right now.
When David’s tooth gets better, we will celebrate National Strawberry Cream Pie Day, and I will make 2 Pies one for David and one for his dad and his brother Mike. If you would like to have a Strawberry Cream Pie let me know and I will make one for you to. Or you can use the recipe below to make your family and friends a Strawberry Cream Pie.
Recipe: Strawberry Cream Pie
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cream filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the strawberry topping:
- 1 lb fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup water
- 1 tablespoon lemon juice
Instructions
1. Make the crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into a 9-inch pie dish and bake for 8–10 minutes. Let cool completely.
2. Prepare the cream filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Spread evenly into the cooled crust and refrigerate for at least 1 hour.
3. Make the strawberry topping:
- In a saucepan, combine sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened.
- Add sliced strawberries and stir gently. Let cool to room temperature.
4. Assemble the pie:
- Spoon the strawberry topping over the chilled cream filling.
- Refrigerate for another hour before serving.
Serving Tips:
- Garnish with extra whipped cream or mint leaves for a fresh touch.
- Best served chilled. Keeps well in the fridge for up to 3 days.
I have a question for you. Would you like a variation with Chocolate or a no-bake version? If so leave me a comment and I will get to work on it right away.
Thank you,
Glenda, Charlie and David Cates
