Fresh Strawberry Pie with Cream Cheese Filling

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Rodney and Alyssa’s Rehearsal Dinner 2014

Someone served me a version of this pie on a Sunday afternoon quite a few years ago.

And I fell in love with it.

I made a couple of these pies for a little get together for Mother’s Day this year.

I won’t mention any names, but at least one person had two slices of pie with dinner.:)

If you have ever had the Shoney’s or Big Boy’s strawberry pie, it’s similar but without any food coloring or artificial flavoring.

I created this recipe from a similar recipe from My Southern Food and a recipe I received from a friend.

I have tweaked the recipe several times, but I love this version.

The trick to getting strawberry syrup to set up is to make sure that the fresh whole strawberries are dry when you place them in the pie. You don’t want any extra moisture because it makes the syrup runny.

Here is the recipe. Don’t be scared. It looks like a lot of steps, but they are very simple.

And if you want to cheat you can use pre-made pie crust. Just make sure you bake it before the strawberry step. 

Fresh Strawberry Pie with Cream Cheese filling

(click here for Fresh Strawberry Pie printable version)

Makes two pies.

Pie Crust

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 3/4 cup shortening (cold)
  • 1/2 cup butter (cold)
  • 1 egg
  • 1 tsp vinegar
  • 4-5 tbsp water

Preheat oven to 350 degrees. Grease two pie pans and set aside.

In a bowl, combine flour, salt, butter and shortening.

Using a pastry cutter or a potato masher, mix the flour into the butter and shortening until is reaches a course meal-like consistency.

In a separate bowl combine the egg, vinegar and 4 tbsp water.Mix well and then add it to the flour mixture. Combine until dough forms. Add a little more water if the dough is too dry.

Separate the dough into two sections. Flour the working area and roll out each section of dough into about 12 inch circles. Place the dough into each of the pie pans. Press into and up the sides of the pan.

To prevent large bubbles in the pie crust, use pie weights or several ramekins in the bottom of both pie pans to keep the pastry dough flat while baking. Bake for 15-18 minutes. Set aside to cool completely before adding the fillings.

Strawberries and Syrup

  • 2 cups pureed strawberries (frozen or fresh) (run the strawberries through the blender or food processor)
  • 2 tbsp lemon juice
  • 4-5 tbsp corn starch
  • 1 cup granulated sugar
  • 6-8 cups fresh whole strawberries

Combine the first four ingredients in a medium sauce pan. Bring to boil and then reduce the heat to medium. Simmer for 10 minutes or until the strawberry mixture thickens. Set aside to cool.

Remove the tops from the fresh strawberries. Cut into halves or fourths, depending on the size of the berries. You want to have bite size pieces. Set aside.

Cream Cheese filling

  • 16 oz cream cheese, room temperature
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract

Using an electric mixer, combine cream cheese, powdered sugar and vanilla until smooth (try not to just eat it straight from the mixing bowl). Set aside.

To assemble the pie

Carefully spread half of the cream cheese mixture on the bottom and sides of each baked crust. The cream cheese acts as a moisture barrier between the crust and the berries. It keeps the crust from getting soggy.

Add the half of the fresh bite size strawberries to each pie. Then carefully pour the room temperature strawberry syrup over both pies.

Refrigerate for at least 3 hours before serving. Best if served the same day it is made.

If you want a more simple crust, try out the crust recipe for my blueberry pie.

Mini Meatball Sandwiches

I hosted a little Mom’s Day get together at my apartment last night for about ten people. I knew almost everyone had a big lunch so I threw together a simple comfort food menu for supper.

Artichoke Dip Appetizers

Mini Meatball Sandwiches

Asian cucumber salad

Fresh Strawberry Pie with cream cheese filling

I had planned to post on the pie today but I forgot to upload the pics I took. So instead I thought I would share my leftovers….

Party leftovers for lunch, so good!

I used The Pioneer Woman basic meatball recipe and then picked up some Colby cheese and mini yeast rolls to use as buns.

They were I hit! I made 24 and only had a few left. These are a delicious, moist, mini meatloaf wrapped in yeast bread,  melted cheese and homemade sauce. And that’s saying something because I won’t touch normal meatloaf.

The meatballs and the sauce were made a day in advance. But I baked them right before everyone arrived which in turn made my apartment smell like comfort food goodness. I should start a new candle fragrance. Comfort Food Meatloaf scent. I could make millions. (insert sarcastic tone)

Common sense note: I used oversized toothpicks to hold the sandwiches together on the serving platter.

Here is her recipe.

BBQ Meatballs

Prep Time: 15 Minutes | Cook Time: 45 Minutes | Difficulty: Easy | Servings: 6


  • 1-1/2 pound Ground Beef
  • 3/4 cups Oats
  • 1 cup Milk
  • 3 Tablespoons Very Finely Minced Onion
  • 1-1/2 teaspoon Salt
  • Plenty Of Ground Black Pepper, to taste
  • _____
  • 1 cup All-Purpose Flour (coating For Frozen Meatballs)
  • Canola Oil
  • _____
  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Posted by Ree on August 24 2009

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