Fresh Strawberry Cream Cheese Pie My Way Recipes
STRAWBERRY CREAM PIE TO DIE FOR
I have been baking this pie since my daughters were very small. They are now 40 and 42. So as you can see, I have been making this pie for a long time. It is always the one they request when we have BBQs in the summertime. I even make it for them in the winter when and if I can find fresh strawberries. I think you will like it also. My grand-daughter said I should name it 'To Die For Strawberry Cream Pie.'
Provided by paniece
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
- Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 37 g, Cholesterol 56.3 mg, Fat 21.3 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 203.2 mg, Sugar 26.4 g
STRAWBERRY CREAM CHEESE PIE
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. -Kim Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.
Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
FRESH STRAWBERRY / CREAM CHEESE PIE - MY WAY
This is such a yummy fresh Strawberry pie. I am often requested to make it for Church. Who says you can't have Strawberry pie year round...I make this several times a year, Winter, Summer, Spring or Fall..it's always good! My Pictures.
Provided by Cassie *
Categories Fruit Desserts
Time 30m
Number Of Ingredients 19
Steps:
- 1. Have crust prepared and cooled. Wash and slice your strawberries.
- 2. In a mixing bowl; mix the cream cheese, sugar and milk till smooth.
- 3. Spread the cream cheese layer evenly onto the cooled crust. Refrigerate just till set up.
- 4. In a medium pan, whisk the water, corn starch, sugar and salt. Bring to a boil, continue to stir until thickened. About 2 - 3 minutes. Remove from heat and whisk in the strawberry gelatin, blending well. Set aside to cool to about room temperature.
- 5. After the glaze has had time to cool; blend it with the sliced strawberries. Stir to coat the strawberries well. I sometimes put this in the refrigerator till ready to fill the pie. Spread the strawberries over the chilled cream cheese layer.
- 6. Refrigerate till ready to serve. I sometimes serve it with a dollop of whipped cream and a fresh strawberry. This is delicious..hope you like this pie as much as my family and friends do.
STRAWBERRY CREAM CHEESE RECIPE
Strawberry Cream Cheese Recipe with fresh strawberries makes a delicious way to dip or spread deliciousness during the strawberry season.
Provided by Aprilgolightly
Categories Appetizer
Number Of Ingredients 4
Steps:
- Start by taking out the cream cheese to let it soften.
- Dice the strawberries cutting off the green leaves and making tiny bits of strawberries that will be spreadable.
- Then, add the cream cheese, strawberries, heavy cream, and sweetener to the stand mixer or electric mixer.
- Using the paddle attachment on the stand mixer or the mixing attachment on a hand mixer to beat the cream cheese and strawberries together.
- Start slow and push the strawberries down that creep up the sides using a rubber spatula.
- Turn the mixer on high until the strawberries and cream cheese are smooth.
- Add the cream cheese mixture to a serving bowl for dipping or spreading.
Nutrition Facts : Calories 62 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 52 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RUBY RED STRAWBERRY PIE
Make and share this Ruby Red Strawberry Pie recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 15m
Yield 6 pieces
Number Of Ingredients 8
Steps:
- Mash enough strawberries to measure 1 cup.
- Mix sugar and cornstarch in 2-quart saucepan.
- Gradually stir in water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired).
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute; cool.
- Beat cream cheese and lemon peel until smooth; spread into baked and cooled pie crust.
- Fill crust with remaining strawberries.
- Pour cooked strawberry mixture over top.
- Refrigerate about 3 hours or until set.
- Store covered in refrigerator.
Nutrition Facts : Calories 388.2, Fat 15.3, SaturatedFat 5.2, Cholesterol 15.6, Sodium 204.1, Carbohydrate 61.7, Fiber 4.2, Sugar 41.2, Protein 3.7
STRAWBERRY-CREAM CHEESE PIE
An easy, fresh strawberry pie with a touch of something more... a layer of sweetened cream cheese. Top with whipped cream if you'd like.
Provided by vyswebsurfer
Categories No-Bake Pies
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
- Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
- Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
- Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
- Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 46.7 g, Cholesterol 30.8 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 8.1 g, Sodium 206.4 mg, Sugar 30.3 g
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STRAWBERRY CREAM CHEESE PIE RECIPE - RECIPES SIMPLE
From recipessimple.com
Cuisine AmericanCategory DessertServings 8Total Time 30 mins
- Using a mixer, beat the cream cheese until smooth. Add in vanilla and powdered sugar, continuing to beat until smooth and creamy.
- In a small bowl, beat heavy whipping cream until soft peaks begin to form. Fold into cream cheese mixture.
- Once cooled, begin preparing the strawberry topping by whisking together the corn starch, sugar, gelatin, lemon juice, and water in a small sauce pan. Mix well over low heat, making sure to stir constantly until thickened. Remove from the heat and let cool for 15 minutes.
STRAWBERRY CREAM PIE RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.7/5 (10)Total Time 20 minsCategory PiesCalories 520 per serving
- Beat cream cheese and sugar together. Stir in the vanilla, sour cream. Whip the cream and fold into cream cheese mixture.
STRAWBERRY CREAM CHEESE PIE - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 21Calories 349 per servingCategory Dessert
- Preheat oven to 325°F (or see notes for no-bake option). In a large bowl, combine graham cracker crumbs, sugar, and salt. Add the melted butter and stir until combined. Dump the mixture into a 9 1/2 inch pie plate. Press it into the bottom and little more than halfway up the sides of the pie dish. I use the bottom of a drinking glass or measuring cup to help pack it in. Bake for 8-10 minutes, until golden and fragrant. Set aside to cool.
- Using a hand mixer or stand mixer, beat cream cheese until smooth. While continuously beating, slowly add sweetened condensed milk and then vanilla extract. Add powdered sugar and beat until smooth. Pour into the cooled crust, then tightly cover and refrigerate until firm, at least 3 hours or up to overnight.
- In a large bowl, combine strawberries and jam/preserves. Place half of the strawberries on top of the pie. After placing a slice of pie on a plate, scoop additional strawberries onto each slice (it's easier to cut and serve this way).
STRAWBERRY CREAM CHEESE PIE - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (69)Total Time 30 minsCategory DessertCalories 515 per serving
- In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.
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FRESH STRAWBERRY CREAM CHEESE PIE RECIPE
From thespruceeats.com
4.4/5 (21)Total Time 1 hr 5 minsCategory Dessert, PieCalories 271 per serving
FRESH STRAWBERRY PIE RECIPE…AMAZING! - REAL LIFE DINNER
From reallifedinner.com
4.6/5 (8)Category PieCuisine AmericanTotal Time 30 mins
FRESH STRAWBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 285 per servingServings 8
- To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
- To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
- Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
AWARD-WINNING STRAWBERRY CREAM CHEESE PIE - HOUSE OF NASH EATS
From houseofnasheats.com
4.6/5 (8)Calories 547 per servingCategory Dessert
- In a large bowl, combine the flour, brown sugar, walnuts, cinnamon, and melted butter. Mix to combine, then press into the bottom of a 9-inch pie pan. Bake for 10 to 15 minutes until light brown, then crumble with a fork. Press the warm crumbs back around the edges of the pan to form a crust. Set aside to cool.
- Beat the cream cheese and powdered sugar in a medium bowl until creamy and smooth. In a separate bowl, beat the cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and stir to combine. Spoon over the crust and spread into an even layer.
- Combine the Danish Dessert with the cold water in a medium saucepan over medium-high heat. Bring to a boil for 1 minute, stirring constantly, then remove from the heat and cool for 15-20 minutes.
EASY STRAWBERRY CREAM CHEESE PIE - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.7/5 (3)Total Time 55 minsCategory DessertCalories 519 per serving
- For the press-in pie crust: In a medium bowl, whisk together flour, sugar, and salt. With a pastry blender, cut in the butter until crumbly. Then quickly mix with hands until it forms a dough. Don’t worry if it seems a bit dry. Press dough evenly onto the bottom and up the sides of a 9″ pie pan. Aim for a uniform thickness on all surfaces and don’t press the dough in too hard. Bake crust for 23 to 26 minutes, or until it is just lightly browned. Cool completely.
- For the whippy cream cheese layer: In a medium bowl, beat cream cheese, powdered sugar, and vanilla with electric mixer until smooth and fluffy, about 1 or 2 minutes on medium-high to high speed.
- In another medium bowl, whip heavy cream until stiff. With a spatula, fold whipped cream into the cream cheese mixture until evenly combined. Then add the whippy cream cheese mixture to the cooled pie shell in an even layer. Refrigerate for at least 1 hour.
SCRUMPTIOUS STRAWBERRY CREAM CHEESE PIE - FLOUR ON MY FINGERS
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Ratings 13Calories 479 per servingCategory Pies And Tarts
STRAWBERRY CREAM CHEESE PIE RECIPE - THE RECIPE REBEL
From thereciperebel.com
Ratings 2Calories 466 per servingCategory Dessert
- Preheat oven to 425 degrees and press pie crust into a 9" pie plate. Crimp the edges as desired.
- Place a piece of parchment paper over the pie crust and fill with dried beans or pie weights. (optional: if not available, simply prick the bottom and sides with a fork all over)
- Bake for 8-10 minutes until the edges are light golden brown. Remove the parchment and pie weights and continue baking another 4-5 minutes until the bottom is light golden brown. Set on a wire rack to cool to room temperature.
EASY STRAWBERRY PIE (WITH FRESH ... - THE RECIPE REBEL
From thereciperebel.com
5/5 (3)Calories 304 per servingCategory Dessert
- Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly -- the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
FRESH STRAWBERRY CHEESECAKE PIE RECIPE - AN ITALIAN IN MY ...
From anitalianinmykitchen.com
5/5 (4)Calories 258 per servingCategory Dessert
- Pre-heat oven to 340° F (170° C).In a 7-8 inch (18-20 cm) lightly greased and floured pie dish, add the melted butter and crumbs, mix until combined then press down evenly to cover the bottom and half way up the sides of the plate. Refrigerate while preparing the filling.
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- In a medium bowl beat the cream and sugar until firm, spread on the cheesecake, top fresh strawberries and drizzle with melted chocolate. Enjoy!
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STRAWBERRY CREAM CHEESE PIE – BROKEN OVEN BAKING COMPANY
From brokenovenbaking.com
5/5 (1)Total Time 2 hrs 50 minsCategory DessertCalories 367 per serving
- Chop the pretzels in a food processor until you have 1½ cups (150g) of crumbs. Mix in the melted butter, sugar, and cinnamon and continue chopping until well combined.
- In a medium/large bowl, whisk the heavy whipping cream to soft peaks. This is when the cream is thick enough to hold its shape but still falls down a bit. Place it in the refrigerator while you whip up the rest of the filling.
- In a medium saucepan, heat the chopped strawberries, light brown sugar, cornstarch, lemon juice, and vanilla over low/medium heat. Stir constantly until the strawberries are soft and the mixture is slightly thick and bubbly. Remove from heat and let it cool completely.
- Add the fresh chopped strawberries on top of the pie and let it chill in the refrigerator for another hour before indulging. Serve with whipped topping (optional).
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4.8/5 (4)Total Time 35 minsCategory DessertCalories 302 per serving
- Prep strawberries: Set aside 2 pounds of the strawberries. Blend the remaining pound (about 1 1/2 cups) until smooth. Add water to equal 2 cups, then pour into a small saucepan.
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- Make cream layer: While the strawberry sauce is cooling, make the cheesecake layer. Beat the softened cream cheese, then carefully fold in the whipped cream until smooth.
- Assemble the pie: Spread cream cheese mix in the bottom of the pie crust; arrange enough reserved berries on top with the pointy end up to fill the entire pie. Pour cooled strawberry sauce over the top and spread between all the nooks. Slice the remaining strawberries into rounds and layer on top of the pie.
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From thesuburbansoapbox.com
5/5 (2)Calories 418 per servingCategory Baking, Dessert
- Combine the flour, sugar and salt in a large bowl, then add the butter . Toss to coat the butter with flour.
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- Drizzle with ice water and mix the dough with a fork until it holds together when pinched with your fingers. Kneed the dough until it is completely smooth and the butter is incorporated.
- Divide the dough in half, shape each half into a 1 inch thick disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or up to 48 hours (if you intend to use it later than that you can freeze and thaw in the refrigerator.)
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