Go Back
+ servings

Glazed Strawberry Pie with Cream Cheese

Pie made with fresh strawberries and a layer of cream cheese
Servings 6
Author Cookie Madness


  • 3/4 cup granulated sugar plus 1 tablespoons sugar divided use
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 package 3 ounces strawberry gelatin
  • 1 teaspoon fresh lemon juice
  • 3 oz cream cheese softened
  • 1/4 teaspoon vanilla extract
  • 1 pie shell baked and cooled
  • 5 cups strawberries whole


  • Whisk 3/4 cup of the sugar, cornstarch and water together in a saucepan. Bring to a boil and cook, stirring constantly, for about 2 minutes or until thick and clear. Remove from heat and add gelatin. Whisk until dissolved. Let stand for about 20 minutes at room temperature. Whisk in the lemon juice
  • While syrup stands, beat the remaining tablespoon of sugar with cream cheese and vanilla. Spread the cream cheese mixture across bottom of the pie shell
  • Pick out about 15-20 (depending on size) nice strawberries that are close in size. Set them aside. Slice the remaining strawberries cross-wise to make flat slices. Layer strawberry slices over cream cheese, covering it completely.
  • Trim stems off the reserved strawberries and arrange them artfully, pointy side up, over the layer of flat strawberries.
  • By this time your strawberry syrup should be fairly cool. Pour it over the strawberries. I left about 2 tablespoons of sauce behind so I’d have a higher strawberry to sauce ratio, but you can use your own judgement.
  • Chill the pie for about 4 hours or until set.


Cook time is the approximate chill time