Creamy Strawberry Pie

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1 to 1 servings

* PLUS Baking time: 10 minutes

If you want to cheat and use a ready-made graham cracker pie shell, go right ahead, it really won't make much difference. Actually, you could serve this filling in an old boot, and it would still be wonderful.


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter
  • 3 tbsp granulated sugar


  • 250 g cream cheese
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla
  • 1 cup strawberries

Whipped cream

  • 1 cup 35% cream
  • 1/4 cup icing sugar


  • First, make the crust if you aren’t using a ready-made one. In a medium bowl, stir together the graham cracker crumbs and the sugar. Melt the butter, and stir it into the mixture until thoroughly combined.
  • With clean hands, have your little helper press the crumbs evenly onto the bottom and sides of a 9-inch (22 cm) pie plate. Bake at 350°F (180°C) for 10 minutes. Let cool completely before filling.
  • With an electric mixer, beat together the cream cheese, the granulated sugar, and the vanilla until smooth. Meanwhile, in a small bowl, have your small (but eager) assistant attack the strawberries with a fork and mash them to a pulp. Lumps are fine – this shouldn’t be pureed. Stir into the cream-cheese mixture. Now whip the cream with the icing sugar until stiff and then gently fold into the cream-cheese mixture.
  • Spoon the creamy strawberry filling into the pie shell and refrigerate for at least 3 hours, or overnight, before serving. Decorate the top with additional non-mashed strawberries, tastefully arranged to resemble the Starship Enterprise, a flower, or just something simple, like the underwater scene from “The Little Mermaid.”