Strawberry Lemon Cream Cheese Pie
Hello everyone! Boy do I have a treat for you today. Spring is here and so are all of the juicy, fresh fruits. When I think of spring and summer I immediately think of sweet, creamy, cool desserts and this pie fits that description to a T. Lemon is by far one of my favorite dessert flavors and it naturally pairs so well with berries. This strawberry lemon cream cheese pie has a crunchy graham cracker crust, a tart and creamy lemon cream cheese filling, and is topped with a fresh strawberry topping.
On top of being delicious, it’s also super easy to make. Although I prefer to make my graham cracker crust from scratch, you could definitely buy a pre-made one and save even more time. The filling for this pie is just like the filling from my key lime pie bars. It has both sweetened condensed milk and cream cheese, making for a smooth and creamy filling. I simply swapped the lime zest and lime juice for lemon.
First let’s make our strawberry filling:
Because the strawberry fillings needs to be cooked on the stove I find it best to make this at least a few hours before. It can also be made the night before and refrigerated until you are ready to use it. I like the combination of the jammy strawberry filling and fresh sliced strawberries; so for this recipe I chose to cook down one pound of strawberries first. Then before topping the pie, slicing another pound of fresh strawberries, and mixing that with the cooked topping. This gives you a bright, concentrated strawberry flavor. While you can use frozen strawberries for the initial stage of making this filling, I recommend using fresh strawberries for the sliced pieces you will mix in at the end. I personally used frozen strawberries for the stovetop part.
Start by adding one pound of strawberries, granulated sugar, lemon juice and zest to a medium pot over medium heat. While I found I only needed to add 1/3 cup of granulated sugar, you may need more or less depending on your preference. Feel free to taste test as you go and add a little more. You will cook this down for about 10-12 minutes until the strawberries break down and the sauce thickens. I used a potato masher as I was cooking them to really break down the chunks and give it that jammy texture.
Once your mixture is cooked down and starting to thicken, add in a slurry of equal parts cornstarch and water mixed together. Continue to stir over medium heat for about a minute, then turn off the heat and set aside to cool for a few minutes. Once cooled slightly store in an airtight container in the fridge until ready to assemble. Don’t add the additional sliced strawberries just yet!
Now on to the pie..
As I mentioned above, you can definitely use a pre-made graham cracker crust. If you have the time I recommend making it from scratch. I find store bought crusts to be a bit thinner than I personally like. Plus making a graham cracker crust at home is super easy. First crush up two cups of graham cracker crumbs. For the packages I used this was right around two full sleeves of graham crackers.
I used a food processor to do this but you can also use a large plastic storage bag and a rolling pin. If using a food processor, add the granulated sugar and melted butter straight into the food processor and pulse until combined. It should look a bit like wet sand and hold its shape when pinched together. If you aren’t using a food processor just mix them all together in a mixing bowl.
Now press that graham cracker mixture into an 8 or 9 inch pie pan. Using the bottom of a glass or measuring cup to pack down the crust helps it keep its shape while baking. Make sure to press it tightly up against the sides of the pie pan as well. In a 350 degree preheated oven, on the middle oven rack, bake the crust for 10 minutes. While your crust is baking prepare the lemon cream cheese filling so it is ready to add to the crust when it is finished.
The filling is super easy and comes together in just a few minutes. Start by mixing your softened cream cheese and sweetened condensed milk with a mixer. Either a hand mixer or a stand mixer with the paddle attachment will work. Once that’s thoroughly combined, add in the egg yolks one at a time. Mix well in between each egg yolk and scrape down the edges and bottom of the bowl. Next, add in the lemon juice, zest, and salt and mix it all up. After your crust has baked for 10 minutes, pour in the filling and stick it back into the oven for another 15 minutes. The center should appear set and jiggle when shook gently. Let cool on a wire rack for 30 minutes to an hour. Then wrap tightly with foil and refrigerate for at least 4 hours, or overnight.
Let’s assemble and eat!
Once everything has had time to chill you are minutes away from eating this delicious strawberry lemon cream cheese pie! When ready to serve cut your additional pound of strawberries into thin slices, or chunks. Whatever you’re feeling. Fold the fresh strawberry slices into the cooked and chilled strawberry mixture you made before. Top the chilled pie with the strawberry topping, garnish with whipped cream, throw on a few more strawberries for looks, and you are ready to eat.
Strawberry Lemon Cream Cheese Pie
Ingredients
Strawberry topping
- 2 lbs strawberries, fresh or frozen divided
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice
- 1 Tsp lemon zest
- 1 Tbsp corn starch
- 1 Tbsp water
Graham cracker crust
- 2 cups graham cracker crumbs 2 sleeves of graham crackers
- 1/2 cup unsalted butter, melted
- 2 Tbsp granulated sugar
Lemon cream cheese pie filling
- 4 oz cream cheese, softened
- 1 can sweetened condensed milk 14 oz
- 4 egg yolks
- 1 Tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1/2 Tsp salt
Instructions
Strawberry topping
- Make at least 4 hours prior to assembling the pie. Using either fresh or frozen strawberries, add one pound to a medium pot. Set the other pound of strawberries aside until assembly. Add sugar, lemon juice, and lemon zest to the pot.
- Cook over medium heat for 10-12 minutes, stirring frequently and mashing strawberries down to a jam consistency. Mix water and cornstarch together and add to mixture. Cook for another minute and then turn off heat.
- Once cooled slightly, store in refrigerator in an airtight container for at least 4 hours, until ready to assemble the finished pie.
Graham cracker crust
- Preheat oven to 350° and adjust rack to middle position.
- Crush or pulse using a food processor the graham crackers into fine crumbs. Add melted butter and granulated sugar and combine until mixture resembles wet sand. This can either be done by hand in a mixing bowl, or in the food processor if using.
- Press graham cracker mixture into a greased 8 or 9 inch pie pan. Using the bottom of a glass or a measuring cup press firmly into the pan and around the sides of pan.
- Bake in preheated oven on middle rack for 10 minutes until set and starting to turn golden brown on the edges. Remove from oven when finished in preparation for the next step.
Lemon cream cheese pie
- While the pie crust is baking make the filling. In the bowl of a stand mixer using the paddle attachment or a hand mixer add the softened cream cheese and sweetened condensed milk. Mix for 2-3 minutes until fully combined and creamy.
- Add in egg yolks one at a time. Mix fully in between each addition and scrape down sides and bottom of bowl.
- Add in lemon juice, lemon zest, and salt. Mix for another minute to combine. Pour filling into baked pie crust and stick back into 350° oven on the middle rack for 15 minutes. Filling should be set in the middle and jiggle slightly. Allow to cool at room temperature for 30 minutes to an hour. Next, wrap tightly with foil and store in the refrigerator for at least 4 hours or overnight.
Assembly
- When you are ready to serve the pie, slice the remaining pound of strawberries into thin slices or chunks. Mix sliced strawberries into previously prepared strawberry topping. Top chilled pie with strawberry topping, whipped cream and/or additional strawberries for garnish if desired.