Strawberry Pie

Serves: 8Hands-on: 30 minutesTotal: 5 hours 30 minutesDifficulty: Easy

Serves: 8


  • 2 packages (8 oz.) cream cheese, softened
  • 1⁄4 cup sugar
  • 1 to 2 tsp. grated lemon zest
  • 4 Tbsp. lemon juice, divided
  • 1 fully baked 9-inch pie shell
  • 2 pints strawberries, hulled and sliced
  • 2 Tbsp. cornstarch
  • 1⁄4 cup water
  • 1 jar (12 oz.) strawberry preserves
  • 3 cups whipped cream


  • In a bowl, combine the cream cheese, sugar, lemon zest to taste, and 2 tablespoons lemon juice and mix well. Spread in the bottom of the pie shell. Top with the strawberries.
  • In a small saucepan, combine the cornstarch and water. Stir well to dissolve the cornstarch, then stir in the preserves. Bring to a boil, stirring constantly. Cook and stir for about 5 minutes, or until thick and clear. Remove from the heat and stir in the remaining 2 tablespoons lemon juice. Let cool to room temperature.
  • Pour the cooled preserve mixture over the berries. Chill at least 2 hours. Serve with whipped cream.