Strawberry Cream Cheese Pie
An easy sweet cream cheese pie in a buttery graham cracker crust and topped with glazed strawberries.
Servings: 8
Ingredients
Crust:
- 60 NILLA Wafer Cookies or 12 Graham Cracker Sheets (crushed)
- 1/2 cup Melted Butter
- 1/4 cup Sugar
Sweet Cream Cheese Filling:
- (1) 8-ounce pkg. Cream Cheese (softened)
- 1/2 - 3/4 cup Sugar
- 1 1/4 cup Heavy Cream
- 1/2-1 teaspoon Vanilla or Almond Extract
- (1) 16-ounce pkg. Fresh Strawberries (sliced, for a more rounded pie, use two packages)
- 1/4 cup Strawberry Jam (heated)
Instructions
To make Crust:
- Preheat oven to 350 degrees. Grind the NILLA wafers into fine crumbs in a food processor. If you don't have a food processor, place in large Ziploc bag and crush with rolling pin until there are fine crumbs.
- In a large bowl, mix fine crumbs, melted butter, and sugar until well mixed. Press into a 9-inch pie pan, covering the bottom and sides. Press the crumbs in very tightly (may use the bottom of a measuring cup). Bake the crust for 8-11 minutes. Set aside to cool.
Sweet Cream Cheese Filling:
- In a large mixing bowl, whip cream cheese and sugar for 2-3 minutes, or until the mixture is light and fluffy. Add vanilla or almond extract.
- In another bowl, whip the heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture. Let filling chill in the refrigerator for 1 hour.
- Pour chilled filling into pie crust. Let chill in the refrigerator until ready to serve. If you want the pie to be firmer, place in the freezer for 30 minutes to 1 hour. When ready to serve, heat strawberry jam in the microwave until warmed, about 20 seconds. Toss sliced strawberries with jam. Place on top of the pie. Cut into slices.