Ingredients
Scale
- 1 nine-inch graham cracker crust (deep dish recommended)
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened to room temperature
- 1 14-ounce can sweetened condensed milk, well-chilled
- 1 1/2 cups pureed strawberries (frozen in syrup or fresh with 1/4 cup sugar added)
Instructions
- Ensure all your liquid ingredients and the pie shell are well-chilled before starting.
- In a chilled glass bowl, whip the heavy cream until stiff peaks form. Place this in the refrigerator to keep cold while you prep the rest.
- In a separate large mixing bowl, beat the cream cheese until smooth and creamy. Slowly beat in the chilled sweetened condensed milk and the strawberry puree until the mixture is uniform.
- Gently fold the chilled whipped cream into the strawberry mixture using a spatula until no white streaks remain.
- Pour the filling into the graham cracker crust. If you have kept everything cold and worked quickly, the filling will mound up beautifully above the rim.
- Place the pie immediately into the freezer. Let it set for at least 4 hours, or ideally overnight.
- Remove the pie from the freezer about 10 minutes before you plan to slice it. This allows it to soften just enough for a clean cut.
Notes
For a richer flavor, use fresh strawberries when in season.
If time allows, let the pie set overnight for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.