I like dessert, I love to bake, I LOVE this recipe! I honestly wish I was eating it right now. I think I'm going to make it again tomorrow and this time I'm not sharing it with anyone. I'm going to eat the whole pie myself! It's the epitome of summer desserts. It's sweet cream cheese baked inside a crispy, flaky pie crust covered in a fresh strawberry compote. Once baked and cooled, cover and refrigerate. The combination is cool silky sweetness! With strawberry season right around the bend, this will be a go to dessert for those summer barbecues.
Strawberry Cream Pie
This recipe is unbelievably simple and you'll be happy it's so, as you'll want to make it over and over again. This is a make ahead of time dessert, so it's perfect to prepare the day before a party so your not overwhelmed the day of.
Strawberry Cream Pie
Makes: 8 Servings | Prep Time: 15 minutes | Cook Time: 18 minutes
1 rolled pie crust, room temperature (find in the refrigerator aisle near the biscuits)
2 8oz packages of cream cheese, room temperature
1.5 cups of sugar
1 tsp vanilla extract
2 large eggs
1.5 lb fresh strawberries
1/4 cup honey
1. Preheat oven to 425 degrees. Press pie crust into glass pie pan; pinch edges to secure to pan.
2. Clean, core, and slice strawberries. Place in a bowl with 1/2 cup sugar and honey. Mix strawberries so that they are all coated with the honey and sugar. Set aside to release it's juices.
3. In a mixer, beat cream cheese, 1 cup of sugar, vanilla extract till smooth. Add the eggs one at a time, mixing well after each addition. Beat cream cheese mixture for 2 minutes on high. Pour into prepared pie crust.
4. Pour/place strawberries on top of the cream cheese mixture, making sure to cover the whole pie. Bake for 18 minutes. Remove from oven and let cool completely. Cover with foil and place in the refrigerator to chill. Serve once chilled completely.
Note: Strawberries will continue to release juice, but this is the best part of this dessert as all the flavors continue to meld, day after day.