Sandra This Paula Deen Strawberry Pie is a fresh and creamy recipe, which is made with fresh strawberries and a cream cheese layer. It’s the ultimate summer dessert, a classic, no-bake style pie that’s ready in about 30 minutes, plus chilling time.
Paula Deen Strawberry Pie Ingredients
A simple, classic combination for the ultimate fresh fruit pie.
For the Pie:
- 1 (9-inch) pre-baked pie crust, homemade or store-bought
- 4 ounces cream cheese, softened
- 1-2 drops milk
- 1½ to 2 quarts fresh strawberries, rinsed and hulled
For the Strawberry Glaze:
- 1 cup of the less perfect strawberries, mashed
- 1 cup sugar
- ¼ cup cornstarch
- ¼ cup water
For the Topping:
- 8 ounces (1 cup) heavy whipping cream
- 2 tablespoons powdered sugar (optional)
How To Make Paula Deen Strawberry Pie
A step-by-step guide to this iconic and refreshing summer dessert.
- Prepare the Cream Cheese Layer: In a small bowl, beat the softened cream cheese with a drop or two of milk until it is smooth and easily spreadable. Carefully spread this mixture over the bottom and slightly up the sides of your pre-baked and completely cooled pie crust.
- Make the Strawberry Glaze: In a medium saucepan, combine the mashed strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil, thickens, and turns translucent. This should take about 5-8 minutes. Remove from the heat and let the glaze cool.
- Assemble the Pie: While the glaze is cooling, arrange the whole or halved fresh strawberries snugly inside the cream cheese-lined pie crust.
- Glaze and Chill: Pour the cooled strawberry glaze evenly over the fresh berries in the crust. Place the pie in the refrigerator and chill for at least one to two hours, or until the glaze is completely set.
- Top with Whipped Cream and Serve: Just before serving, whip the heavy cream (with optional powdered sugar) until stiff peaks form. Top the chilled pie with the freshly whipped cream.
Recipe Tips
For the perfect, glistening fresh strawberry pie every time.
- How to prevent a soggy pie crust? The layer of softened cream cheese spread on the bottom of the crust is the secret! It acts as a delicious, tangy barrier that prevents the moisture from the strawberry glaze from seeping into the crust, keeping it crisp.
- Can I use frozen strawberries? This pie is at its absolute best with fresh, in-season strawberries. You can use frozen strawberries to make the cooked glaze portion, but the main filling should be fresh berries for the best texture and flavor.
- How do I get a clear, not cloudy, glaze? The key is to cook the cornstarch mixture long enough. As you stir it over the heat, it will go from cloudy to thick and translucent. Once it’s clear and bubbly, you know the cornstarch is fully cooked and your glaze will set up beautifully.
- Can I make this pie ahead of time? Yes, this is a great make-ahead dessert. You can prepare it completely and store it, covered, in the refrigerator for up to a day. It’s best to add the whipped cream topping just before serving for maximum freshness.
What To Serve With Strawberry Pie
This refreshing summer dessert is a star on its own.
A slice of this beautiful, fresh pie is the perfect end to any summer meal. It’s wonderful served:
- On its own, chilled from the refrigerator
- With an extra dollop of whipped cream
- Alongside a tall glass of iced tea or lemonade
How To Store Strawberry Pie
Keeping your delicious creation fresh.
- Refrigerate: Due to the cream cheese and fresh fruit, this pie must be stored in the refrigerator. Cover it loosely with plastic wrap, and it will stay fresh and delicious for up to 3 days (though the crust may soften slightly).
Paula Deen Strawberry Pie Nutrition Facts
An estimated guide per slice.
- Calories: 380 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 21 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It serves two important functions. First, it creates a waterproof barrier to prevent the crust from getting soggy. Second, it adds a wonderful, tangy flavor that beautifully complements the sweetness of the strawberries.
If your glaze is runny, it’s likely that it wasn’t cooked long enough for the cornstarch to activate and thicken the mixture properly. It needs to come to a full boil and turn from cloudy to transparent.
Absolutely. While a classic pastry crust is delicious, this pie would also be fantastic with a pre-baked graham cracker crust or a shortbread crust.
Try More Recipes:
Paula Deen Strawberry Pie Recipe
Description
A classic Southern fresh strawberry pie featuring a crisp crust, a tangy cream cheese layer, and whole fresh berries suspended in a sweet, homemade glaze.
Ingredients
Instructions
- Soften the cream cheese with a drop of milk and spread it in the bottom of the cooled, pre-baked pie crust.
- Select 1 cup of strawberries, mash them, and place them in a saucepan with the sugar, cornstarch, and water.
- Cook the glaze mixture over medium heat, stirring constantly, until it boils, thickens, and becomes translucent. Let cool.
- Arrange the remaining whole or halved fresh strawberries in the pie crust on top of the cream cheese.
- Pour the cooled glaze evenly over the fresh strawberries.
- Refrigerate for at least 1-2 hours, until the glaze is completely set.
- Before serving, whip the heavy cream to stiff peaks and top the pie.
Notes
- The cream cheese layer is the secret to preventing a soggy crust.
- Ensure the glaze has cooled before pouring it over the fresh berries to keep them from getting soft.
- This pie is best made with fresh, in-season strawberries for the ultimate flavor.
