Best 20 Strawberry Cream Pie Recipes

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.

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 CHEESE PIE

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.

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING

Steps:

• Set oven to 425 degrees F (will reduce heat later).
• Make certain that oven rack is set to lowest position.
• In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
• Spoon into prepared pie shell.
• In a small bowl mix together the flour and brown sugar.
• Cut in the cold butter until crumbly.
• Sprinkle on top of the fruit mixture in the pie shell.
• Place the pie plate onto a baking sheet to catch spills.
• Bake for 15 minutes.
• Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
• Best served warm with ice cream.

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 CHEESE PIE WITH GRAHAM CRACKER CRUST

Steps:

• Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
• Cook on medium heat, stirring constantly until mixture thickens.
• Remove from heat and let cool.
• Combine graham cracker crumbs and 1/4 cup granulated sugar.
• Add melted butter to the cracker/sugar mixture until evenly coated.
• Press into pie tins.
• Bake for about 10 minutes at 350 degrees.
• Let cool.
• Mix cream cheese, powdered sugar and vanilla until well blended.
• Whip cream until stiff.
• Fold whipped cream into cream cheese mixture.
• Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
• Store in refrigerator until strawberry topping is cooled.
• Carefully spoon strawberry topping into the depression previously made in the filling.
• Store in refrigerator until ready to serve.

STRAWBERRY RHUBARB CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
• Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

BAVARIAN STRAWBERRY CREAM PIE

Steps:

• In a large bowl, crush strawberries and add sugar.
• Let stand 30 minutes.
• Pour cold water in a bowl and add the unflavored gelatin to the top.
• Let stand 5 minutes.
• Add boiling water to dissolve the gelatin; stir.
• Stir in the the strawberries and add fresh lemon juice.
• Chill the gelatin until it is the thickness of unbeaten egg whites.
• Whip the cream until firm peaks form.
• Gently fold into strawberry mixture.
• Pour into pie crust and refrigerate for at least 4 hours.

4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE

Steps:

• Let the ice cream sit at room temperature to soften, about 20 minutes.
• Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
• Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

STRAWBERRY CREAM PIE WITH GRAHAM CRUST

Steps:

• CRUST:.
• Combine ingredients and press into a glass pie dish. Bake at 350 degrees F for 10 minutes. Let cool.
• FILLING:.
• Chop 1 cup of the strawberries. Cut remaining strawberries into halves and set aside.
• Combine the 1 cup sugar and gelatinin a 2-quart saucepan. Gradually add 1 cup water (DON'T add water amounts on back of jello box!) and stir until smooth. Add chopped strawberries. Cook until sugar and gelatin are dissolved.
• Remove from heat and cool until slightly thickened.
• Add remaining strawberries to gelatine mixture and pour into the cooled pie crust.
• Make the whipped cream: beat the cream until soft peaks form, then gradually add sugar and beat until stiff peaks form Spread over pie.
• Chill until firm, about 3 hours.

STRAWBERRY CREAM PIE (SUGAR FREE)

Steps:

• 1. microwave water on high for 45 secs up to 1 1/2 mins. until boiling. Whisk in gelatin until dissolved.
• 2. In a large bowl mix gelatin mixture and cream cheese until blended well. Add strawberry flavoring to this also.
• 3. Fold in Cool Whip, spread in crust and refrigerate until set. About 1 hour. Garnish with strawberries and Cool Whip.

STRAWBERRY RHUBARB CREAM PIE

Steps:

• 1. Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
• 2. Place a layer of strawberries in bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
• 3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
• 4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
• 5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
• 6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up

STRAWBERRY CREAM CHEESE PIE

Steps:

• Beat the egg whites until frothy.
• Gradually add in the sugar, continuing to beat until stiff.
• Combine vanilla extract.
• Spread over pie and bake at least 10-15 minutes at 350°.
• Combine milk and lemon juice; stir until it thickens.
• Add yolks, cream cheese and strawberries. Combine mixture well.
• Pour into pie shell.
• Spread meringue on top.
• Bake 10-15 minutes.
• Chill, then enjoy!

STRAWBERRY CREAM CHEESE DREAM PIE

Steps:

• Blend cream cheese and milk together.
• Spread on bottom of pie crust.
• Cut up 1 cup prepared berries and simmer with 1/2 cup water for a few minutes.
• Mix sugar and cornstarch and lemon juice with 1/4 cup water and add to cooked berries, stirring until thick and clear. Add a few drops food color; Cool.
• Place rest of whole berries on cream cheese and pour mixture over this.
• Chill until ready to serve,at least 30 minutes.
• To serve, this can be topped with Cool Whip, fresh whipping cream with a touch of rum or brandy would be lovely as well -- .

EASY STRAWBERRY BANANA CREAM PIE

Steps:

• Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice.
• Press the mixture into a pie plate and bake at 350 for 7 minutes.
• Chill for about 20 minute While crust cools, slice bananas an strawberries into consistently sized slices.
• Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top.

STRAWBERRY PINEAPPLE CREAM PIE

Steps:

• Prebake your pie crust and have cooled.
• In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
• Cool slightly without stirring.
• Add well drained crushed pineapple.
• Add in vanilla.
• Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
• Spread into the cooled pie shell.
• Chill until set.
• In a saucepot place the 1/2 cup berries and water.
• Cook about two minutes, then remove and sieve.
• Place back into saucepot.
• Combine the sugar and cornstarch with the juices or puree in the saucepot.
• Over low heat, stirring until thick and clear.
• Add food colouring if desired to make a nice red.
• Remove from heat.
• Slice the 2 1/2 cups berries in half.
• Place in a nice circular pattern berries cut side up onto the chilled pie.
• Spoon the glaze over all the berries to glaze fruit.
• Chill now for several hours.
• Serve with additional whipped heavy cream.

GLAZED STRAWBERRY CREAM CHEESE PIE

Steps:

• Mix together the cream cheese, 1/2 cup of the sugar, eggs, and vanilla until light and smooth.
• Spread into the prepared graham cracker crust.
• Bake in a preheated oven at 350 F for 35-40 minutes (Cover crust with a pie shield or a ring of foil if it starts to overbrown).
• As soon as the pie comes out of the oven, immediately spread the sour cream on top.
• Cool completely.
• Place the best looking whole strawberries (tips upward) across the surface of the pie (save some for the topping).
• Mash any remaining berries and combine with 1 cup water in a small pan; cook for 5 minutes.
• Pour through a sieve and return the sieved juices back to the pan.
• Mix the remaining 1/4 cup sugar with the cornstarch and add to the berry juice, along with lemon juice.
• Cook, stirring constantly, until thickened and clear.
• Add a few drops of red food coloring; let cool.
• Carefully spoon glaze over the pie, then chill pie well before serving.

STUFFED-CRUST STRAWBERRY CREAM PIE (PILLSBURY)

Steps:

• Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
• Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

DOUBLE STRAWBERRY ICE CREAM PIE

Steps:

• Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
• Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
• Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
• Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.