Best 7 Amazing Strawberry Cream Pie Recipes

STRAWBERRY CREAM PIE

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

STRAWBERRY CREAM PIE TO DIE FOR

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.

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

AMAZING STRAWBERRY CREAM PIE

Steps:

• Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375° for 8 minutes. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small bowl, beat cream until it begins to thicken., Gradually add confectioners' sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

STRAWBERRY CREAM PIE

Steps:

• For Crust: In a food processor, crush the Golden OREO's. Pour crumbs into a 9" pie plate, and combined with the melted butter. Mixture should resemble gravel. Firmly press crumb mixture into the bottom and sides of the pie plate. Refrigerate.
• For filling: With a hand or stand mixer, cream together the room temperature cream cheese and sugar until smooth and fluffy.
• In a separate cup or bowl, pour the strawberry Jell-O mix into the milk, and stir well to dissolve. With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl. Continue until milk cream cheese mixture is smooth.
• Using a rubber scraper, fold in half (8 oz.) of the Cool Whip. Fold in the chopped strawberries until mixture is completely combined. Pour the filling into the chilled crust and refrigerate for at least 2 hours.
• Just before serving, top the pie with additional Cool Whip. (Feel free to add as much or as little as you like.) Add the sliced strawberries to the top of the whipped topping. Slice and serve.

ULTIMATE STRAWBERRY CREAM PIE

Steps:

• FOR CRUST: mix crumbs and butter till evenly coated.
• press into 9" pie plate and bake at 350 degrees about 7 minutes or until just brown.
• set aside to cool.
• FOR FILLING: scald milk over medium-low heat in saucepan.
• (till bubbles start forming around the edges) BE CAREFUL NOT TO OVERCOOK!
• this will lead to a burnt aftertaste.
• In another saucepan, combine the sugar, flour, and salt.
• slowly pour in and mix the scalded milk.
• cook over medium heat stirring constantly until the custard thickens.
• when it thickens up a bit, cover and cook for two minutes longer stirring occasionally.
• take custard and pour small amount into yolks mixing thoroughly, then slowly mix in the rest of the custard.
• stir in the butter and vanilla and return to the saucepan on medium for a minute or two longer stirring constantly.
• take off heat and let cool to room temperature.
• When all is cool, take sliced strawberries and scatter into crust as thickly as looks delicious to you.
• pour the custard over the berries and refrigerate covered at least several hours till set.
• FOR TOPPING: combine cream, sugar and vanilla in bowl, beat till slightly stiff.
• stir in crushed berries and beat until stiff.
• spread evenly over top of the the pie and place back in the refrigerator covered for another hour optimally.
• Remove from fridge and arrange sliced strawberries in a circular pattern on top and serve.

DECADENT STRAWBERRY CREAM PIE

Steps:

• In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind.
• Add the whipped topping and beat with a wire whisk for 1 minute or until well blended.
• Spoon half the mixture into the pie crust.
• Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture.
• Freeze the pie for about 1 hour or refrigerate for 3 hours before serving.
• Garnish with additional whipped topping and/or strawberries.