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.
Notes
Store bought graham cracker crust can also be substituted.
Fresh or frozen strawberries can be used but I recommend fresh strawberries for the second step of the topping. Fresh strawberries are easier to slice and will have a better consistency.
Leftover pie can be stored in an airtight container for up to 3 days in the fridge.