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


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


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 !



Easiest Apple Pie Cobbler 

If you’re having guests over for dinner or want a easy dessert to enjoy on your back porch by the fire pit, here is the perfect sweet treat. This literally takes 15 minutes to put together and if you have a friend to peel the apples… will only take 10. 

Here’s My Notes 

1)After making this twice, I think that you can drizzle an additional 1/4 cup of butter to the top; It just depends on your liking.

2)The pecans are optional, as always.

3)I baked mine in a 8-inch cast iron skillet, but you can also use a 9-inch pie plate.

4)Topthis cobbler off with a few scoops of vanilla ice-cream OR butter pecan…and you have a Fall sundae. 

5)I love green apples…. Golden Delicious & Granny Smith. They are my favorite to eat and bake with. But use your favorite apple.

Easiest Apple Pie Cobbler 

Yields: about 8 servings


6 large apples, peeled & and sliced 

2 Tablespoons cornstarch 

1 teaspoon cinnamon 

Pinch of salt

1/4 cup brown sugar 

1/2 cup sugar

1 (15.25 oz.) box yellow cake mix, I use Duncan Hines

1 cup – 1 1/2 cups butter, melted 

1 cup chopped pecans 


Preheat oven to 350 degrees F. and spray a 8-inch cast iron skillet with non-stick cooking spray. 

In a large bowl combine apples, cornstarch, cinnamon, salt, and sugars. Pour evenly into the bottom of the cast iron skillet.

Sprinkle cake mix over the top and evenly drizzle with melted butter. Top with pecans.

Bake in preheated oven for 45-50 minutes or until the top is evenly browned.

Jen’s Jamacian Coconut Pie {A Bonefish Grill Copycat}{Dairy-Free Version}

Everyone knows that Bonefish Grill is my favorite restaurant. I always enjoy my meal every time I go. I haven’t tried anything there that I haven’t liked. But I never seem to get around to trying a new dessert. 

I was surprised to see that their Jamaican coconut pie recipe was so easy to find here on the internet… but I wanted to make it dairy-free. All I did was substitute all the milk for coconut milk and it turned out great! I toned down the rum in the sauce for personal taste but you can keep it like the original recipe. This pie was absolutely delicious, with a cup of coffee you have an amazing dessert. I can’t imagine the pie at Bonefish being any better. 

Here’s My Notes:

1)I topped all of my friends’ pie with fresh whipped cream. I kept mine completely dairy-free and added no whipped cream…It was delicious without it. 

2)Keep in mind that the sauce does have butter in it, which does contain milk. 

3)I cut the sauce recipe in half and still had some left over. My friends and I decided that the rum was still too strong for our liking. The next time I make it, I will add only 1/4 cup of rum.  The original rum recipe: 1 cup butter, 1 cup brown sugar, and 1 cup rum

4)In order to get 2 cups of coconut milk, you will have to get two cans of coconut milk.  Full-fat coconut milk separates in the can. So I combined it in my blender, and then measured it. 

5)Myer’s Rum just happens to be my favorite rum. I think it’s the best…..  highly recommend it. 

6)I put my pie in a 8-inch cast iron skillet, but a 9-inch pie plate will work fine. You may have to adjust the baking time to 40-45 minutes. 

Jen’s Jamacian Coconut Pie {A Bonefish Grill Copycat} {Dairy-Free Version}

Yields: 1 8-inch pie; about 8-10 servings 



2 cups of full-fat coconut milk 

1 cup sugar

1/2 cup all-purpose flour

6 eggs

1 Tablespoons vanilla 

2 cups coconut flakes

Rum Sauce:

1 stick butter

1/2 cup brown sugar 

1/3 cup Myer’s Rum

Fresh sweetened whipped cream & toasted coconut , for serving 

Preheat oven to 350 degrees F. Spray a 8- inch cast iron skillet with non-stick cooking spray.

Place the coconut milk, sugar, flour, eggs, and vanilla in a large mixing bowl. Mix using hand-mixer for 2 minutes. Add in coconut flakes.
Pour the batter into the prepared skillet and bake in preheated oven for about 55 minutes.

Once the pie is baked, prepare the rum sauce. Place the butter and brown sugar in a medium-sized saucepan. Cook until the sugar is dissolved over medium heat. Remove from heat; add in rum and place back on heat for 1 minute, NO Longer. 

To serve, slice the pie and top with rum sauce. If desired, top with whipped cream and toasted coconut. Enjoy ! 
Recipe was adapted from HERE.

More Bonefish Grill Copycat Recipes:

Coconut-Pecan Buttermilk Pie

Here is the easiest pie recipe ever!…..

Buttermilk pie is really popular here in my part of the South. At every gathering there is a buttermilk pie. I’ve grown up eating buttermilk pies, but I wanted to take it to the next level, so I added pecans and coconut. I used store bought pie crust to keep it ultra simple, but by all means you can use your favorite pie crust recipe.

Here’s My Notes

1)Don’t forget your melted butter in the microwave….

Coconut-Pecan Buttermilk Pie

Recipe was adapted from Southern Living Christmas Cookbook

Yield: 1 9-inch pie


3 eggs

1 cup sugar

1/3 cup whole milk buttermilk

2 Tablespoons butter or margarine, melted

1 Tablespoons flour

1/2 teaspoon coconut flavor

1/2 teaspoon vanilla extract

3/4 cup coconut

1/2 cup chopped pecans

1 unbaked 9-inch pie crust, homemade or refrigerated


Preheat oven to 400 degrees F.

Combine the first 6 ingredients (eggs-vanilla extract); stir in coconut and pecans. Pour filling into pie crust. Bake pie in preheated oven for 10 minutes. Reduce heat to 350 degrees F. and bake for 30 additional minutes. Cool on a wire rack before serving. Enjoy!