Strawberry Cream Cheese Pie recipe | The Recipe Rebel

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds a deeper flavor at a lower cost

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Heavy cream is often more affordable and easy to find

strawberry glaze

🥗Healthier: homemade fruit puree

💰Cheaper: cornstarch + sugar mixture

Cornstarch + sugar is a budget-friendly alternative for thickening

Roll out the refrigerated pie crust and place it into a pie dish.

Cover the crust with parchment paper and fill it with dried beans to prevent puffing while baking.

Blind bake the pie crust in the oven until golden brown.

In a mixing bowl, beat room temperature cream cheese until smooth.

Add powdered sugar and vanilla extract, mixing on low to avoid a powdery mess.

Once combined, add heavy cream and beat on high speed until light and fluffy.

Sprinkle gelatin over cold water and set aside to bloom.

Heat strawberry juice in the microwave until hot but not boiling, about 45 seconds to 1.5 minutes.

Pour the hot strawberry juice over the bloomed gelatin and whisk until dissolved.

Allow the gelatin mixture to cool to room temperature.

Slice fresh strawberries thinly for layering.

Spread the cream cheese mixture into the cooled pie crust.

Layer the sliced strawberries on top of the cream cheese layer.

Pour the cooled gelatin mixture over the strawberries, ensuring they are mostly covered.

Use a pastry brush to coat the strawberries with the gelatin mixture as needed.

Refrigerate the pie until completely set, about 4 hours or overnight for best results.

Pipe whipped cream around the edge of the set pie before serving.

Cooking Techniques

Equipment Needed

Dietary

Allergens