There is a tasty twist to this pie. Due to how amazing this strawberry pie is, I no longer cook conventional strawberry pies.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (3 ounce) package cream cheese
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup heavy cream
- 1 (9 inch) baked pie shell
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- ⅓ cup water
- ⅓ cup grenadine syrup
- 1 tablespoon lemon juice
- 2 cups fresh strawberries, hulled
Instructions
- In a medium bowl, mix together cream cheese and confectioners’ sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
- In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
- Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 169 mg |
| Sugars | 24 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I used to make the recipe exactly as written, the problem is if you don’t serve it right away it’s a soggy mess! Now when I make it I use a graham cracker or shortbread crust, use a full block of cream cheese, instead of making the glaze I buy a can of strawberry pie filling and add fresh strawberries on top! It doesn’t take as long to put together and has been a HUGE HIT!
The pie is delicious. I used a Graham cracker crust. The filling did not set up very firm but I still wouldn’t change the recipe because it was so creamy and good.
Made a baked graham crust. Melted semi sweet chocolate chips and spread over cooled crust before adding cream cheese mixture. Whipped cream first, then removed to separate bowl then beat cream cheese with powdered sugar, then added whipped cream and beat until mixed. Increased cream cheese to 6 oz, powdered sugar to 3/4 cup. Would make again!
Very good! I did use 8oz cream cheese but followed the rest of the recipe and ingredients.
This pie is wonderful! I did not have whipping cream or grenadine so I had to substitute both. For the whipping cream I used 1 cup of Cool Whip. And folded in as directed Grenadine I use 1/3 cup Karo white, 1/2 tsp. of raspberry extract. 1 tlbs lemon juice and 1/4 red food coloring. Mix well together and continue with recipe. Just enough sweet with just enough tart. I will make this again.
suggest making own pretzel crust bought Marie calendar, was a mistake…grenadine too artificial
This was really good and my son who won’t eat pies has asked for it every time he comes over lately. I followed the recipe except added a little more cream cheese and the grenadine sauce was a little too thick for my taste but that was an easy fix by just adding water until it looked right.
This recipe was very easy to make, and it tastes wonderful. The lemon juice gives just enough tartness to the strawberries to keep the sugar from overpowering the pie. I made one small modifications: I reduced the amount of confectioner’s sugar in the cream cheese mix. I used 1/3 cup, but will likely bump it down to 1/4 cup the next time I make it. After a first tasting, I want the tartness of the cream cheese to come through.
It was good but based on the reviews, I also used more cream cheese but dis not increase the amount of sugar in the cream part, used pomegranate juice in place of grenadine syrup, used arrrowroot powder instead of cornstarch, did not add almond extract as I do not like the taste and added melted chocolate to the crust. Next time, I would use less sugar in the cream and glaze part as I found this very sweet.
I followed the recipe , had to make 2 trips to store. This came out great. I did not I needed to get a graham cracker pie crust. Grenadine syrup a must.
Absolutely a keeper! As suggested… I used an 8oz brick of cream cheese and made with a graham cracker crust. I added 1/2 tsp of vanilla extract and 1 Tbsp Grenadine to the heavy whipping cream. Froze the bowl in the freezer prior to whipping the cream – works to hold the whipped cream firm. Everything else was followed to a tee. What a marvelous pie!!!!
flavor was pretty good, but it was way too soft. So if you’re going to eat it all at once. It’s probably fine. But I don’t plan to make it again.
I have made this several times. I use a full 8 ounce package of cream cheese. I use Amaretto instead of Almond juice. I make it for nearly all events and, always have requests for more.
I just made this wonderful pie. I did follow some others advice and made a few changes. I used 6 oz of cream cheese to make more of a cheesecakey texture. I was short on time so I made a graham cracker crust but didn’t bake it. I also didn’t use grenadine and used about 2 Tbsp of dry strawberry jello mix. The scent and color were spectacular! What a hit this pie was. My husband was so excited to try it and he now wants me to make the same pie but use bananas instead of strawberries. I will use banana pudding mix instead of strawberry and will line the bottom with banana slices along with maybe mixing in 1/2 cup mashed banana into the filling. Of course, I will use mashed banana in the topping. Sounds good already! This was a great recipe. Even better the second day after sitting in the fridge and firming up.
This is my go to Strawberry pie- I found this recipe on All recipes over 10 yrs ago and have made it ever since. I’m asked to bring it to all the summer events. Definitely best same day, will get mushy if it sits over 24 hrs, but my family takes that challenge on eating leftovers for breakfast. I have modified the amount of strawberries I’ve used, I’ve switched up the type of berries, added peaches, but my favorite is always the original.
Made it according to the receipe. Big hit at a family dinner!! will certainly serve again.
Wow. This one is really good!!! Made my own pomegranate syrup as suggested by another reviewer, and added a bit more cream cheese to the filling. Definitely a keeper!!!
Loved this dessert as well as everyone else at our dinner party. I only added the extra cream cheese as recommended by others. I waited to top with strawberries until ready to serve. Soooooo good! Will make this again; great summer dessert.
Perfection. Very good way to use strawberries. Anyone that loves strawberry cheesecake will enjoy this. It’s like a cross between strawberry cream pie and cheesecake. I am so happy to have found this recipe especially for the jelly part. I hate buying those bags of strawberry jelly pie filling. This seems better for us because there are no preservatives when you make it yourself. 🙂
i just have a visual feedback. i think some strawberry jelly or syrup dripping down the white part of the cake would make it look delicious
Awesome pie! I’ve been making this cream cheese/whipped cream filling for many years but somehow never thought of putting fresh strawberries on it. DUH! I usually just use canned cherry or blueberry pie filling on top but the strawberries are better. I cream my softened cream cheese until there is no lumps then add powdered sugar little at a time (1/3 cup at a time) and add about 1 tsp. lemon juice and vanilla extract to taste adding sugar until it’s to our taste. I also didn’t have any grenadine syrup so I took the advice of another reviewer and added a couple of Tbs. of strawberry jello and a little bit more water to my gel. Gave my gel an awesome taste. I added my sliced strawberries (sliced with my egg slicer) after my gel cooled to room temperature then chilled pie in fridge before serving. Oh yeah, and I love the pie shell better then the graham cracker or cookie crusts but that’s just my personal choice. This pie will forever be equal to my favorite pie (chocolate meringue) from now on. Thanks for sharing, you can bet I’ll be making this pie often from now on. Love it!