Classic Strawberry Cream Pie

Serves 8 · 30 min prep · 20 min cook

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 cups fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar for berries
• 3 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 2 tbsp strawberry jam

Instructions

1. 1Preheat the oven to 350°F. Stir the graham cracker crumbs with the first measure of sugar until evenly mixed, then pour in the melted butter and press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
2. 2Bake the crust for 8 to 10 minutes until it smells toasty and the edges look lightly golden. Cool completely on a wire rack so the cream filling will set cleanly.
3. 3While the crust cools, place three cups of the sliced strawberries in a medium saucepan with the berry sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and turns glossy, about 5 to 7 minutes.
4. 4Remove the cooked berry mixture from the heat and fold in the remaining fresh sliced strawberries so some pieces stay bright and juicy. Let the filling cool to room temperature.
5. 5In a large bowl beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and fluffy with no lumps.
6. 6In a separate chilled bowl whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream-cheese mixture in two additions until the filling is light and cloud-like.
7. 7Spread the cream filling evenly into the cooled crust, smoothing the top with a spatula. Spoon the cooled strawberry mixture over the cream layer, leaving a clean border of cream the edge if desired.
8. 8Warm the strawberry jam briefly until loose, then brush or drizzle it lightly over the top berries for shine. Chill the pie uncovered for at least 4 hours, or overnight, until the layers are fully set.
9. 9Slice with a sharp knife wiped clean between cuts. Serve cold straight from the refrigerator so the cream stays firm and the berries stay bright.