Mom's Strawberry Pie
Author: Macky Miller
Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
  • 1 - 9” pie crust, baked
  • 4 ounces cream cheese, softened
  • 3 pints (1-1/2 quarts) strawberries
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • Juice of ½ lemon
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  1. For the pie:
  2. Line the bottom of the baked pie shell with the softened cream cheese by taking little pieces of cream cheese, one at a time, and placing each one in the palm of your hand. Flatten the cream cheese and then use a small knife or metal spatula to transfer the cream cheese from your palm to the pie. Use a fingertip to smooth out the cream cheese layer. Place in the refrigerator.
  3. Wash 1 pint of strawberries for the top of the pie. Slice the stems off. Place cut side down on a paper towel to dry and then transfer them to the refrigerator until ready to use.
  4. Wash and slice one-half of the remaining strawberries (1 pint) and dry well on paper towels. Wash, hull and dry the other strawberries (1 pint) and place in a medium saucepan. Set aside.
  5. Mash the berries in the saucepan with your hand or a masher. Add ¾ cup sugar, lemon juice and cornstarch. Cook over medium low to low heat until the mixture is thick and translucent, stirring constantly. Cool completely.
  6. Place the sliced strawberries over the cream cheese. Top this with the cooled strawberry mixture. Refrigerate while preparing the whipped cream.
  7. Whip the cream and confectioners sugar until stiff peaks form. Spread over the top of the pie. Top with the whole strawberries.
  8. Betsy's tidbits:
  9. Reserve 1 pint of the most beautiful strawberries for the top of the pie.
  10. The crust and cream cheese layer may be put together one day in advance. The strawberry layers and whipped cream should be prepared the day that the pie will be served.
Recipe by Desserts Required at