Strawberry Cream Cheese Pie

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5 from 8 votes

Strawberry Cream Cheese Pie

Delicious perfect summer pie the whole family will love

Prep Time5

Cook Time10

Refrigerate4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 404kcal

Author: Kadee & Desarae

Equipment

1 9 inch Pie Pan

Ingredients

Graham Cracker Crust

1 ½ cup graham cracker crumbs
6 tbsp melted butter
¼ cup sugar

Cream Cheese Layer

8 oz Cream Cheese at room temperature
2 teaspoon Vanilla
¼ cup sugar

Strawberry Jello Layer

1 ¾ cup water
1 cup sugar
¼ cup corn starch
pinch salt
1 3oz pkg Strawberry Jell-O (Substitute with peach Jell-O when using peaches)
3 cup sliced fresh strawberries (for two 8 inch pies double this)
Whipped Cream for topping

Instructions

Graham Cracker Crust

Mix your graham cracker crumbs, butter and sugar together until all ingredient are incorporated and wet. Press into 9 inch pie pie pan and bake at 375 for 6-7 minutes. Allow to cool.

Jello Layer

In a saucepan combine water, sugar, cornstarch, and salt.
On medium-high, cook until thick and clear.
Add Jell-O packet and stir well.
Take off heat and let cool.

Cream Cheese Layer Instruction

Whip cream cheese, sugar and vanilla in a stand up mixer until creamy and smooth.

How to assemble the pie.

Spread cream cheese into pie crust.
Pile sliced strawberries on to cream cheese layer.
Pile them as high as you can.
Pour cooled jello mixture over strawberries, until it reaches just below the top edge of the crust.
Refrigerate 4-6 hours to set. Top with Cool Whip to serve! Enjoy!!

Video

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Notes

How many pies does this make.

The jello filling makes about two 8 inch pies. If you are only making one 9 inch pie, there will be excess filling.

Refrigerate strawberry pie.

Place pie to chill for about 3+ hours. When you are not eating the pie, place back into refrigerator. Because of the cream and jello it needs to stay chilled.

Nutrition