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–+ servings
Delicious homemade strawberry pies on a rustic wooden table

A Tale of Two Strawberry Pies

This recipe features two distinct strawberry pies: a glossy, fruit-forward glazed pie and a pillowy, cream cheese–filled strawberry pie. Perfect for summer gatherings, both pies are make-ahead friendly, showcasing the freshness of strawberries.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Pie Crusts
  • 2 pieces 9-inch pie crusts Use store-bought or blind-bake an unbaked crust.
For the Glazed Pie
  • 1.5 pounds fresh strawberries, hulled and halved Use ripe but firm strawberries.
  • 3/4 cup granulated sugar, divided 2 Tbsp for macerating the glazed berries; remaining for the glaze.
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter (optional) For a glossy glaze.
  • 1 pinch salt
For the Cream Pie
  • 8 ounces cream cheese, room temperature Use mascarpone for a richer filling if desired.
  • 1/2 cup powdered sugar Adjust to taste.
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 1 cup chopped fresh strawberries For the cream pie.
  • 1/2 piece zest of lemon Optional, brightens the cream filling.

Method
 

Preparation
  1. Preheat the oven to 400°F. If your pie shells are unbaked, blind-bake them for about 12 minutes until the edges are lightly golden. Let them cool completely.
  2. Toss the halved strawberries with 2 tablespoons of granulated sugar and let them macerate at room temperature for 15 minutes.
  3. In a small saucepan, combine 1/2 cup water, the remaining granulated sugar, cornstarch, and a pinch of salt. Whisk over medium heat until thickened and comes to a gentle boil. Remove from heat and stir in lemon juice and butter, if using.
  4. Fold the macerated strawberries and their juices into the thickened glaze. Pour this mixture into one prepared crust and chill for at least 2 hours.
  5. Beat the cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to soft peaks and fold into the cream cheese mixture.
  6. Fold in the chopped strawberries and lemon zest into the cream mixture.
  7. Spoon the cream mixture into the second pre-baked crust, smooth the top, cover, and chill for at least 4 hours or overnight.
Serving
  1. Slice the glazed pie with a sharp knife and garnish the cream pie as desired. Both pies are best served cold.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 25g

Notes

Serve slices on a chilled plate to keep the cream pie firm. For added indulgence, include a dollop of lightly sweetened whipped cream or a shave of white chocolate. Fresh mint leaves or finely chopped pistachio can also be used for garnish.

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