I love living in California because that means fresh strawberries all year round!! Not only is this pie beautiful but it is delicious! Under those pretty berries is a layer of cream cheese/whip cream filling!!! Let’s get baking!!!
preheat oven to 325 degrees
Grahm Cracker Crust
12 graham crackers, crushed into fine crumbs
3 tablespoons white sugar
6 tablespoons butter, melted
- Mix the crumbs and the sugar together. While constantly stirring, pour the melted butter in. Stir until all moistened and looks like wet sand.
- Press into the bottom/sides of a 9″ pie plate.
- Bake for 15 minutes.
- Cool completely
Cream Filling
2 cups heavy whipping cream
(1) 8-oz package cream cheese
2 cups powdered sugar
1 teaspoon vanilla
Whip the cream.
- In a separate bowl, beat the cream cheese and powdered sugar with a hand mixer. Mix in 1/2 cup of the whipped cream and the vanilla. Beat until smooth.
- By hand, fold in the remaining whipped cream until incorporated.
- Spread into the bottom of the cooled pie crust.
- Lick the bowl afterward.
Strawberry Topping
- Make a box of Danish Dessert (Strawberry Pie filling glaze) according to the package directions. Let cool
- Wash and cut 2 pounds of fresh strawberries and mix with the cooled Danish Dessert.
- Pour berries over the top of the cream mixture.
- Refrigerate.
It’s a bit of a challenge to get a nice slice with such big strawberries on top – you can see the cream filling – yummmmm
