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Strawberry pie slice with graham cracker crust, fresh berries, glossy filling, and cream cheese topping

Strawberry Pie with Fresh Berries and Graham Cracker Crust

This fresh strawberry pie features a crisp graham cracker crust, glossy berry filling, and creamy whipped cream cheese topping. It is a beautiful dessert choice for gatherings or whenever you want a refreshing fruit-filled treat.
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Prep Time 6 hours
Cook Time 5 minutes
Chill Time 6 hours
Total Time 12 hours 5 minutes
Servings: 8 large slices
Course: Dessert
Cuisine: American
Calories: 439
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 12 full sheets graham crackers, crushed (1 1/2 cups of crumbs)
  • 5 tablespoons sugar
  • 7 tablespoons salted butter, melted
Strawberry Filling
  • 1/2 cup sugar (use 3/4 cup if your berries are less sweet)
  • 2 tablespoons cornstarch
  • 1 1/2 cups cold water
  • 3 oz / 85 g dry strawberry Jell-O powder (half a box, or 5-6 tablespoons)
  • 4-5 cups fresh strawberries
Whipped Cream Cheese
  • 3/4 cup heavy cream
  • 4 oz / 115 g cream cheese, softened
  • 1/4 cup maple syrup

Method
 

Baking
  1. Heat the oven to 350°F (177°C). Combine the graham cracker crust ingredients and press the mixture evenly into a 9-inch pie plate. Bake the crust for 10 minutes.
Preparation
  1. Wash the strawberries thoroughly and dry them well. Remove the tops, then halve larger berries while leaving smaller berries whole or cutting them as needed.
Filling
  1. Whisk the sugar, cornstarch, and cold water together in a small saucepan. Cook over medium-low heat while stirring continuously until the mixture thickens.
  2. When the mixture begins bubbling, continue cooking for 2 minutes. Stir in the strawberry Jell-O powder until dissolved, then remove from the heat and allow it to cool slightly.
Assembly
  1. Arrange half of the strawberries in the prepared crust. Pour part of the cornstarch mixture over the berries, moving the pie gently so the mixture settles around the fruit.
  2. Add the remaining berries on top and cover with enough of the remaining cornstarch mixture to coat and hold the berries together. Press the berries into place and brush the surface with the mixture for a glossy finish.
Chilling
  1. Refrigerate the pie for 4-6 hours until set.
Topping
  1. Beat the heavy cream with a hand mixer until soft peaks form. In a separate bowl, beat the softened cream cheese until smooth.
  2. Gradually mix the maple syrup into the cream cheese until creamy and loosened. Fold the cream cheese mixture into the whipped cream.
Serving
  1. Serve cold pie slices topped with a dollop of the whipped cream cheese mixture.

Notes

For the best texture, refrigerate the assembled pie until the filling is fully set before slicing.