- 1 refrigerated pie crust or homemade
For Cream Cheese Filling:
- 375 grams cream cheese (1 1/2 packages, 12oz – regular or light)
- 1 1/4 cups powdered sugar (160 grams)
- 1 teaspoon vanilla
- 1/3 cup heavy whipping cream
For Strawberry Topping:
- 1 lb strawberries thinly slice or chopped
- 3/4 cup cold strawberry juice or water divided
- 1 package unflavored gelatin 7g
- 1/2 cup strawberry jam
- whipped cream to serve if desired
1Preheat oven to 425 degrees and press pie crust into a 9″ pie plate. Crimp the edges as desired.
2Place a piece of parchment paper over the pie crust and fill with dried beans or pie weights. (optional: if not available, simply prick the bottom and sides with a fork all over)
3Bake for 8-10 minutes until the edges are light golden brown. Remove the parchment and pie weights and continue baking another 4-5 minutes until the bottom is light golden brown. Set on a wire rack to cool to room temperature.
Cream Cheese Filling:
1In a large bowl, beat the cream cheese until smooth.
2Add the vanilla and powdered sugar and beat on low speed until smooth.
3Add the cream and beat on low until incorporated, then beat on high speed until thick and fluffy. Set aside.
1Place 1/2 cup cold juice in a medium bowl. Sprinkle entire package of gelatin over the top and set aside.
2Whisk together the remaining juice and jam. Heat in the microwave on high for 45 to 90 seconds, until very hot but not boiling.
3Whisk into the gelatin until dissolved and set aside for 15-20 minutes until it reaches room temperature (you can use the fridge to speed things up if you need).
1Spread cream cheese filling into cooled pie crust.
2Top with strawberries, then carefully pour the cooled gelatin mixture over the strawberries to fill the crust (if you don’t use it all, it’s okay!).
3Refrigerate for 4-6 hours until completely set. Top with whipped cream if desired and serve.