Ingredients

Crust

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons butter, melted

Pie Filling

• 1 (8 ounce) box cream cheese, softened
• ¾ teaspoon vanilla extract
• ½ cup powdered sugar
• 1 cup whipping cream

Strawberry Topping

• 2 tablespoons cornstarch
• ¼ cup sugar
• 2 tablespoons strawberry gelatin
• ½ cup water
• 1 tablespoon lemon juice
• 3 cups strawberries, hulled

Instructions

1. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake at 350 degrees for 8–9 minutes. Take it out of the oven and let it cool for 30 minutes.
2. Using a mixer, beat the cream cheese until smooth. Mix in the vanilla extract and powdered sugar until well combined. In another bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then spread evenly into the cooled crust. Refrigerate for 1–2 hours.
3. In a small saucepan, whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water, and lemon juice. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool for 10–15 minutes. Stir in the strawberries until coated, then arrange them over the pie. Refrigerate until ready to slice and serve.

• Let the crust cool completely before adding the filling.
• Softened cream cheese will blend more smoothly.
• Keep whipping cream very cold; chilling your bowl and beaters helps it whip better.
• Allow enough chilling time for the cream cheese layer before adding the topping.
• The crust and filling can be made up to two days ahead, but prepare the strawberry topping the day you plan to serve.
• You can swap in strawberry sauce instead of making the glaze, or coat the berries with warmed strawberry jam for a quicker option.

Nutrition