This easy strawberry pie uses storebought pie crust and has a cream cheese layer underneath homemade strawberry filling. This pie is served chilled, making it a perfect summer dessert!
- 1 deep dish frozen pie crust
- 8 oz 1 package cream cheese
- 1/2-3/4 cup powdered sugar
- 2 tbsp milk
- 2 lb strawberries, hulled and chopped into quarters
- 1 cup sugar
- 1/2 cup cold water
- 3 tbsp cornstarch
Bake pie crust according to package directions and set aside to cool.
Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if desired to achieve a thicker texture.
Add 1/2 cup of the strawberries to a medium-sized saucepan and mash. Add the sugar and cook until sugar begins to dissolve.
In a separate bowl, combine water and corn starch. Add the cornstarch mixture to the sugar/strawberry mixture and cook over medium heat for about ten minutes, or until the mixture thickens and becomes translucent. Remove from heat and add the remaining strawberries, mixing to coat.
Spread the cream cheese mixture in the bottom of the cooled pie crust. Top with the strawberry mixture and spread evenly.
Let sit in fridge for several hours or until cool and set.
You can totally use canned strawberry pie filling if you'd like.
This pie freezes beautifully!
Calories: 387kcal, Carbohydrates: 57g, Protein: 4g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 32mg, Sodium: 197mg, Potassium: 243mg, Fiber: 3g, Sugar: 39g, Vitamin A: 401IU, Vitamin C: 67mg, Calcium: 56mg, Iron: 1mg