Strawberry Cream Cheese Pie


I like to call this the “introduce myself” pie. I have a few “introduce myself” dishes. Why “introduce myself”? Well, since I never feel comfortable going to any little gathering empty handed (thanks to my upbringing), I usually bring a dessert to share. And Strawberry Cream Cheese Pie is usually the first that comes to mind when we get an invitation, especially if I’m meeting you for the first time. It’s quick, easy, and I always get a lot of compliments. Therefore, I thought this would be perfect for my first recipe to share. Below are two recipes, one that’s easy with quick ingredients and the other for times when quick ingredients are not available, yet still simple. And they both have the same great taste! Bring this easy pie to share at your next dinner party or backyard BBQ and I’m sure you’ll make some new friends as I just did with you… I’m Talsha and welcome to Talsha’s Food Memories!

Strawberry Cream Cheese Pie…Two recipes. Same great taste.

The Quick Ingredients Way

Yield: one 9 inch pie


1 9inch ready-made graham cracker crust

1 8oz block of cream cheese, soften

1 8oz tub of cool whip or any tub of whipped cream

¼ cup of powdered sugar

1 tsp. of pure vanilla extract

1 can of your favorite Strawberry filling/topping

Here’s what you do:

In a large bowl, beat cream cheese until smooth for just a couple minutes. Mix in sugar and vanilla. Beat for a minute. Then fold in the Cool Whip.

Spread your cream cheese filling mixture into the piecrust. Then top with the strawberry filling. Let pie set in the refrigerator anywhere from 20 minutes to an hour or until ready to be served.


When you live in a foreign country like Chile and fast ingredients don’t exist!

The Homemade Way

Yield one 9 inch pie



1 package of graham crackers (9-10 rectangles)

¼ cup of melted butter

2 tbsp of sugar

Dash of cinnamon


1 8oz block of cream cheese, soften

¾ cup of heavy whipping cream

1 tsp vanilla

½ cup of powdered sugar


2½  cups of chopped strawberries

¼ cup of sugar

2 tbsp. cornstarch

1 tsp. vanilla

1 cup of water

Plus 2 1/2 tbsp. of water

Here’s what you do:

Let’s start with the crust…

Pie CrustPreheat oven to 350 degrees. Grind or crush crackers into crumbs. In a bowl, mix cracker crumbs, melted butter, sugar, and cinnamon together. It should have a wet sand texture. Press crumb mixture into the bottom of a 9-inch pie dish.  Place crust in the preheated oven for 7 to 10 minutes. Once done, set aside to cool.

Next, the topping…

Strawberry ToppingPut strawberries in a pot. Sprinkle sugar over the strawberries. Add 1 cup of water. In a small bowl, mix cornstarch with 2 1/2 tbsp. of water. Pour the cornstarch mixture in the pot. Give all a quick stir to blend. And cook on medium heat for about 5 to 7 minutes or until the strawberries soften and the sauce turns into a very thick syrup. Once desired thickness is reached, remove from heat and stir in vanilla. Set aside to cool.

Now, the filling…

Cream Cheese FillingPour ¾ cup of heavy whipping cream in a large bowl or a stand mixer. Mix at a high speed until cream thickens into whipped cream with soft peaks. Transfer whipped cream into a small bowl. Add soften cream cheese into the large bowl along with ½ cup of powdered sugar and vanilla. Beat until smooth. Fold in the whipped cream.

Time to assemble the pie.

Before assembling pie, be sure the piecrust and strawberry topping have cooled. Put the cream cheese filling in the cooled piecrust. Spoon the cooled strawberry topping over the cream cheese filling. (I suggest spooning strawberries over the filling instead of pouring the entire pot to save your pie from turning into a thick soup. The extra sweet liquid can be served on the side.) Place pie in the refrigerator to set for 30 minutes to an hour or until ready to be served.