Contemporary Strawberry Cream Pie – Mel’s Kitchen Cafe

Wonderful strawberries are the star on this straightforward and scrumptious recent strawberry cream pie. It may be made with a graham cracker or traditional pie crust!

This unimaginable strawberry pie has layers of buttery crust, no-bake strawberry pie filling, and luscious whipped cream topping. It’s so good and a must-make when strawberries are in season!

Easy methods to Make Contemporary Strawberry Pie

Step one on this summery strawberry pie is making the filling. The pie itself is not baked (aside from the crust). As a substitute the filling is cooked and thickened on the stovetop.

1. Add 1 1/2 kilos strawberries to a saucepan and coarsely mash with a potato masher till the strawberries are juicy and in small items.
2. Add sugar, cornstarch and lemon juice.
3. Simmer the combination on the stovetop, stirring continuously, till the filling is effervescent and has thickened significantly.
4. Stir in remaining recent strawberries and let the combination cool.

Including chopped, recent strawberries to the thickened pie filling provides a juicy, shiny burst of strawberry taste that you simply’ll respect with each pleasant chew.

Graham Cracker Crust or Conventional Pie Crust

Yep. You might have choices.

The recipe beneath requires a buttery, scrumptious graham cracker crust. The simplicity can’t be beat, and it’s scrumptious with the strawberry filling and creamy topping.

Nevertheless, if conventional pie crusts are extra your factor, you possibly can simply sub one in for the graham cracker crust. If doing so, the pie crust must be blind baked (i.e. weighed down with pie weights or dry beans and baked totally) and cooled earlier than continuing with the recipe.

All of it boils all the way down to desire, and you actually can’t go flawed with both. I usually discover myself within the state of affairs the place my coronary heart desires so badly to be Martha Stewart and go for the pâte brisée, however my soul says “girlfriend, seize the graham crackers.” 😜

Assembling the Strawberry Cream Pie

Unfold the strawberry pie filling into the pie crust and chill whilst you make the cream topping.

For the cream layer, whip collectively:

• cream cheese (only a small quantity)
• powdered sugar
• vanilla
• heavy cream

Sure, it’s that straightforward! To keep away from lumps, it helps to combine collectively the primary three elements after which add the heavy cream and whip every little thing collectively.

Unfold the whipped topping over the pie filling and chill for a number of extra hours.

Change Up the Pie Layers

You’ll be able to swap the order of pie filling layers by spreading the cream combination into the pie crust first after which including the cooked strawberry combination on high (be sure the strawberry filling is generally cooled earlier than spreading on high). BUT, should you do, I like to recommend utilizing a deep 9.5-inch pie plate so the layers match with out spilling over due to the totally different “pie physics” that occur when the pie filling goes on high.

Excellent Summer season Pie

This recent strawberry cream pie is gorgeous, easy-to-make, and extremely scrumptious.

It simply screams summer season! In a nice-screaming, not horrified-screaming method. A relaxing slice of this pie is the proper finish to any meal.

If you’re on the lookout for totally different fruit variations, let me name your consideration to this wonderful peach pie with a no-bake filling. And…I believe you might simply swap totally different fruits in or out for the strawberries with this recipe beneath. Oooh, as I’m typing that out…what a couple of triple berry pie with this cream topping? That may be FABULOUS!

Get pleasure from!

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Contemporary Strawberry Cream Pie

Yield: 10 to 10 servings

Prep Time: 1 hour hr

Prepare dinner Time: 20 minutes minutes

Chilling Time: 2 hours hrs

Complete Time: 3 hours hrs 20 minutes minutes

Graham Cracker Crust (see word):

• 1 ½ cups graham cracker crumbs (about 12 to 13 rectangle graham crackers/150 to 158 g)
• 2 tablespoons brown sugar
• 6 tablespoons salted butter, melted

Strawberry Filling:

• 2 kilos recent strawberries, hulled and divided (see word)
• ¾ cup granulated sugar
• 5 tablespoons cornstarch
• 1 tablespoon recent lemon juice
• Pinch salt

Whipped Cream Topping:

• 3 ounces cream cheese, softened to room temperature
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 cup chilly heavy cream

• Preheat oven to 350 levels.

• For the crust, in a medium bowl, mix the graham cracker crumbs and brown sugar and blend. Stir within the melted butter till the crumbs are evenly moistened. Press the combination into the underside and up the perimeters of a 9-inch pie plate. Bake for 8 minutes. Take away from the oven to chill fully.

• For the strawberry filling, add 1 1/2 pound (about 5 to five 1/2 cups) of entire strawberries to a medium saucepan. Chop the remaining 1/2 pound strawberries and put aside.

• Use a potato masher to coarsely mash the strawberries within the saucepan till the combination is juicy and the strawberries are in small items.

• Add the sugar, cornstarch, lemon juice and salt. Deliver the combination to a simmer over medium warmth, stirring continuously. Proceed cooking and stirring till the combination has thickened significantly, 3 to 4 minutes.

• Take away from warmth and stir within the reserved chopped strawberries. Let the combination cool to room temperature (this helps to maintain the crust from getting soggy).

• Unfold the strawberry filling evenly into the cooled crust. Chill whereas making the cream topping.

• For the whipped cream topping, in a medium bowl with a handheld electrical mixer (or in a stand mixer fitted with the paddle attachment), whip collectively the cream cheese, powdered sugar, and vanilla till easy and creamy, 1 to 2 minutes. Add the chilly heavy cream and blend on low velocity till totally mixed. Improve the velocity to medium and proceed to combine till tender peaks kind (take care to not over combine).

• Unfold the whipped cream topping over the pie. Loosely cowl and refrigerate for at the very least two hours or as much as 12 hours earlier than serving. Serve chilled.

Crust: you possibly can sub in a conventional pie crust for the graham cracker crust for this recipe. If doing so, the pie crust must be blind baked (i.e. weighed down with pie weights or dry beans and baked totally) and cooled earlier than continuing with the recipe.
Strawberries: for this recipe, you’ll use 1 1/2 kilos of the recent strawberries (these can keep entire) within the filling. The opposite 1/2 pound (these needs to be chopped) will get stirred into the filling after it has thickened on the stovetop. 
Pie Layers: you can swap the order of pie filling layers by spreading the cream combination into the pie crust first after which including the cooked strawberry combination on high (be sure the strawberry filling is generally cooled earlier than spreading on high). When you do, I like to recommend utilizing a deep 9.5-inch pie plate so the layers match with out spilling over due to the totally different “pie physics” that occur when the pie filling goes on high.

Writer: Mel

Course: Dessert

Delicacies: American

Technique: No-Bake, Stovetop

Serving: 1serving (1/tenth of pie), Energy: 335kcal, Carbohydrates: 42g, Protein: 3g, Fats: 18g, Saturated Fats: 11g, Ldl cholesterol: 50mg, Sodium: 176mg, Fiber: 2g, Sugar: 29g

Recipe Supply: impressed by a recipe in Bake from Scratch journal and from this wonderful recent peach pie recipe