This was a recipe from a friend of my mom's and the only strawberry pie I've ever made. There is nothing better than freshly picked strawberries in the summer on this pie.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Bake pie crust until lightly browned, about 10 minutes.

  • Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).

  • Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.

  • Pour filling into crust.

  • Bake until filling is set, about 30 minutes.

  • Remove from oven and let cool completely.

  • Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.

  • Arrange the sliced strawberries atop the cheese filling.

  • Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.

Nutrition Facts

369 calories; protein 5.4g 11% DV; carbohydrates 46.7g 15% DV; fat 18.7g 29% DV; cholesterol 77.3mg 26% DV; sodium 255.9mg 10% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2012
I didn't have strawberry gelatin so used rasberry instead. It was still wonderful. I will definety make it again. Read More
(13)

Most helpful critical review

Rating: 3 stars
06/01/2012
I haven't tasted it yet but all the parts individually taste fantastic! I am concerned though as there is so much of the cream cheese mixture that the pie crust without any berries is already full! I will barely get one thin layer of berry slices on top and then I am worried that the glaze mixture will run off the edges! This must be for a very deep pie crust not a pre-made frozen Tenderflake. Read More
(3)
18 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/27/2012
I didn't have strawberry gelatin so used rasberry instead. It was still wonderful. I will definety make it again. Read More
(13)
Rating: 5 stars
06/03/2012
This pie is FABULOUS! I made my own crust. You only need 2 cups of the sliced berries for it to be perfect! Thank You for sharing! Read More
(8)
Rating: 5 stars
09/14/2012
I have been making this for YEARS and it is always wonderful. You can substitute the strawberries for peaches or raspberries or blackberries or blueberries or a mixture of any of these and change to the appropriate gelatin depending on what is in season. You can even use canned fruit (think mandarin oranges or pineapple). If you need it sugar free for a diabetic, splenda works very well, as does sugar free gelatin, but be careful measuring it because there is less of it (takes about half a package for one pie). I have even made it once with chopped cranberries sweetened with splenda in place of the berries and a bit of grated orange peel in the cheesecake part for a Thanksgiving or Christmas dessert... Splenda can make it sugar free quite well! It's very versatile and no one ever believes it is so easy to make. Use a graham cracker crust if you MUST, but a real deep dish pie crust is best! YUMMY!!! Read More
(8)
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Rating: 3 stars
06/01/2012
I haven't tasted it yet but all the parts individually taste fantastic! I am concerned though as there is so much of the cream cheese mixture that the pie crust without any berries is already full! I will barely get one thin layer of berry slices on top and then I am worried that the glaze mixture will run off the edges! This must be for a very deep pie crust not a pre-made frozen Tenderflake. Read More
(3)
Rating: 4 stars
09/01/2012
Made tonight and served to our neighbors. I made exactly as stated no revisions. Everyone loved it my neighbors wife wanted the recipe. Said it tasted like a cheesecake that you baked for hours. I said no just 30 minutes! Very easy. Will definitely make again! Read More
(3)
Rating: 5 stars
09/11/2015
This turned out so delicious! My boyfriend was raving about how good it was. The only change I made was that I used a graham cracker crust instead of a regular pie crust. Cheesecake always needs a graham cracker crust! I was unsure about how the strawberry glaze was going to be but it was fine! I will make this again and soon! One important discovery now that I have made this several times. I couldn't figure out why the cheesecake filling was coming out lumpy. I figured out that you have to beat the softened cream cheese (I softened it on low in the microwave) and the sugar together FIRST before you add the lemon juice and the eggs. Otherwise you get lumpy bits of cream cheese in your filling instead of it being a nice smooth creamy filling. Read More
(2)
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Rating: 4 stars
07/02/2013
I made this recipe for our family's Canada Day BBQ. I used a pre-made Pillsbury fresh pie crust in a 9 inch deep dish glass pyrex pie plate. I whipped the cream cheese with only 1/4 cup of sugar and added 1/2 tsp of vanilla to the batter. I cut my strawberries in quarters and mixed in the glaze then spread the strawberry mixture over the chilled baked pie. It was very good and we all really enjoyed it. Will make again. Read More
(1)
Rating: 4 stars
06/06/2013
This is really good easy and I will definitely make it again. It was a little too sweet for my taste and I will be cutting back on the sugar used in the topping next time. Read More
(1)
Rating: 5 stars
06/29/2015
Made this but used juice instead of water to cornstarch for an extra layer of flavor. Also use this with peach and peach jello. Most of time use sugar free jello. This is a great hot weather dessert enjoyed by all! Read More
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