Try this Fresh Strawberry Pie recipe.
- 1 cup water
- zest from 1 lemon
- ingredients
- 1
- tablespoon
- 1 1/2
- 3
- 2
- ounce
- ounces
- cups
- water
- cup
- heavy whipping cream
- 2 tablespoon cornstarch
- cornstarch
- strawberries
- granulated sugar
- 3/4
- pounds
- fresh strawberry pie jump to recipe leave a review cheesecake filling and is bursting with fresh strawberries. one of our favorite summer desserts!strawberry cream piei'm so excited that berries are back in season! strawberries and raspberries are definitely some of my favorite fruits, so i love any excuse
- ingredients1â baked pie crust (completely cooled) hulled and dried) 8 ounce package cream cheese, softened (1 block) 1 1/2 cups granulated sugar (divided) 3/4 cup heavy whipping cream zest from 1 lemon (optional) 1 cup water 2 tablespoon cornstarch 3 ounces strawberry gelatin (1 package)
- 1 baked pie crust (completely cooled) 2 pounds straw hulled and dried) 8 ounce package cream cheese, softened (1 block) 1 1/2 cups granulated sugar (divided) 3/4 cup heavy whipping cream zest from 1 lemon (optional) 1 cup water 2 tablespoon cornstarch 3 ounces strawberry gelatin (1 package)
- 1 baked pie crust (completely cooled) 2 pounds straw hulled and dried) 8 ounce package cream cheese, softened (1 block) 1 1/2 cups granulated sugar (divided) 3/4 cup heavy whipping cream zest from 1 lemon (optional) 1 cup water 2 tablespoon cornstarch 3 ounces strawberry gelatin (1 package)
- 1 baked pie crust (completely cooled)
- baked pie crust
- (completely cooled)
- 2 pounds strawberries (washed hulled and dried)
- (washed hulled and dried)
- 8 ounce package cream cheese softened (1 block)
- 8
- package cream cheese softened
- (1 block)
- 1 1/2 cups granulated sugar (divided)
- (divided)
- 3/4 cup heavy whipping cream
- zest from 1 lemon (optional)
- (optional)
- 3 ounces strawberry gelatin (1 package)
- strawberry gelatin
- (1 package)
- Carbohydrate 201.992081417358 g
- Cholesterol 1037.87580328 mg
- Fat 357.344674514818 g
- Fiber 9.9741454098109 g
- Protein 39.1180616345045 g
- Saturated Fat 202.883345901011 g
- Serving Size 1 1 recipe (3312g)
- Sodium 2264.2211217603 mg
- Sugar 192.017936007548 g
- Trans Fat 29.0169306720358 g
- Calories 4112 calories
Step-by-step
- Prepare a baked pie crust and let it completely cool.
- Wash, hull, and dry 2 pounds of fresh strawberries.
- In a bowl, beat the 8 ounce package of softened cream cheese with part of the granulated sugar until smooth.
- Whip the 3/4 cup heavy whipping cream and fold it into the cream cheese mixture along with the lemon zest.
- Spread the cheesecake filling into the cooled pie crust and top with the prepared strawberries.
- In a saucepan, combine 1 cup water, 2 tablespoons cornstarch, and the remaining sugar, then cook until thickened.
- Stir in the 3 ounces of strawberry gelatin until dissolved and let it cool slightly.
- Pour the gelatin mixture over the strawberries in the pie crust and chill until set.
A printed ingredient list never explains how raw fruit interacts with gelatin and dairy. Fresh strawberries contain roughly ninety-two percent water, meaning untreated fruit releases significant liquid into a crust within hours. Cooking a portion of the slurry with cornstarch stabilizes the filling, binding free moisture before it compromises the pastry structure.
The Impact of Fresh Versus Preserved Fruit
Frozen or canned strawberries undergo cellular damage during processing, resulting in soft textures and muted aromatics. Fresh fruit retains intact cell walls, providing crisp resistance and vibrant acidity. Whisking heavy whipping cream until stiff peaks form at 45 degrees Fahrenheit creates a stable dairy barrier against the acidic fruit layer. Softened cream cheese must reach room temperature before beating with sugar to prevent curdling.
Common Pitfalls in Fruit Pie Assembly
Rushing the cooling process of the baked pie crust guarantees a soggy bottom. Pouring warm cornstarch slurry over chilled cream cheese causes fat separation and a broken emulsion. Chill the assembled pie for at least two hours to allow the gelatin matrix to set fully before slicing.
