Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until well combined and the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate or tart pan. Place the crust in the refrigerator to chill for at least 10 minutes while you prepare the filling.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter, melted
- In a large bowl, beat the softened cream cheese with the ½ cup granulated sugar until smooth and creamy. Beat in the vanilla extract. In a separate, clean bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.16 ounces cream cheese, softened, 0.5 cup granulated sugar, 1 teaspoon vanilla extract, 1 cup heavy whipping cream, cold
- Spoon the cream cheese filling evenly into the chilled graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for at least 2 hours, or until the filling is firm and set.
- While the pie is chilling, prepare the strawberry topping. In a medium saucepan, combine the sliced strawberries and ¼ cup granulated sugar. In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the saucepan with the strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries have softened slightly, about 5-7 minutes. Remove from heat and let it cool completely.1 pound fresh strawberries, hulled and sliced, 0.25 cup granulated sugar, 1 tablespoon cornstarch, 2 tablespoons water
- Once the pie filling is set, spoon the cooled strawberry topping evenly over the top. Garnish with fresh mint leaves or extra strawberries if desired. Slice and serve immediately, or chill for another 30 minutes if you prefer a firmer topping.
Notes
Leftovers should be covered tightly with plastic wrap or aluminum foil, or stored in an airtight container, and refrigerated immediately. The pie will stay fresh in the refrigerator for up to 3-4 days. This pie does not require reheating.
