Fresh Strawberry Cheesecake Pie

Whenever fresh strawberries are available at our local farm, my mind becomes filled with dessert ideas. My all time favorite is fresh strawberry pie.  I consider it to be a southern classic  pie! The kind of fresh strawberry pie you’ll find in your community church cookbook or your cousin brings to all the summer potlucks. But it’s just a staple, definitely a good recipe to have in your repertoire…… I never get tired of it. I’ve eaten many slices of fresh strawberry pie over the summers and it’s always something I look forward to around this time of year.


I wanted to change up my favorite summer pie just a little by adding a no-bake cheesecake layer, and  I probably ate about 3/4 of this pie on my own.

Here’s my Notes:

1)This pie needs time to chill in the fridge. I suggest making it the day before you plan on serving it. The jello needs to chill and the cheesecake layer will have time to really set up and get firm….it becomes so smooth & creamy 😋

2)I really suggest blind baking the pie crust. Just use some dry black eye beans, you don’t have to have those fancy pie weights…. it’s a extra step worth doing.

3)This recipe makes two deep dish pies.  I suggest you give the other pie away to a friend…they’ll love you.

Fresh Strawberry Cheesecake Pie

Yields:2 deep dish pies

Ingredients:

2 frozen deep dish pie shells

no-bake cheesecake layer-

1 (8 ounce) package cream cheese {I love Philadelphia Cream Cheese, I honestly think it’s the best}

2 cups heavy whipping cream

1 teaspoon vanilla

1/2 cup sugar

1 cup powdered sugar

strawberry layer-

1 quart fresh strawberries, washed & halved

1 cup water

1 cup sugar

3 Tablespoons cornstarch

1 (3ounce) package strawberry jello

 Directions:

Preheat oven to 450 degrees F. Blind bake the two frozen pie shells in preheated oven for 8-10 minutes. Allow to cool completely before continuing.

In the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and sugar until smooth; transfer to another bowl. Using the stand mixer bowl again whip the whipping cream until stiff peaks. Add cream cheese mixture and vanilla; whip together until fully incorporated. Divide the cheesecake mixture evenly between the two pie shells.

In a medium saucepan stir together the water, 1 cup sugar, cornstarch, and jello with a whisk. Bring mixture to a boil, allow to cook for about 1-2 minutes. Remove from heat and add the halved strawberries. Divide the strawberries evenly over the top of the cheesecake layer. Chill the pies for at least 6 hours before serving. Enjoy !

img_1651-8

Advertisements

4 thoughts on “Fresh Strawberry Cheesecake Pie

  1. Rachel says:

    Hi, I’m really looking forward to making this pie. However, I noticed that the directions include cream cheese and sugar for the cheesecake layer, but they aren’t included in the ingredients section. How much of these should I use?

    Thanks!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s