Cream Cheese Pie

This creamy dessert features a sweet, smooth cream cheese filling set in a crisp, buttery crust. Topped with strawberry pie filling, it’s a refreshing and indulgent dessert perfect for any occasion.

Ingredients

Crust

1 cup all-purpose flour
1/2 cup butter softened
3 Tablespoons powdered sugar
1/2 cup chopped nuts optional

Filling

8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 pint whipping cream

Instructions

Make the crust: In a medium bowl, mix 1 cup flour, 1/2 cup butter, 1 cup powdered sugar, and 1/2 cup chopped nuts (if using) until the mixture is crumbly.
Bake the crust: Pat the crust mixture into a 9-inch pie dish. Bake at 400°F for about 8 minutes, or until golden. Prick the crust with a fork after it’s been in the oven for a minute or two. Let the crust cool completely.
Make the filling: In a separate bowl, whip 1 package cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
Whip the cream: In another bowl, whip 1/2 pint of whipping cream (or Dream Whip) until set and stiff peaks form.
Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined.
Assemble the pie: Spoon the cream cheese filling into the cooled pie crust. Spread it evenly.
Top with fruit filling: Spoon strawberry pie filling (or your preferred fruit topping) on top of the cream cheese layer.
Chill and serve: Refrigerate the pie until ready to serve. It’s best chilled for a few hours to set properly.

Notes

Whipped Cream: If you prefer a more stable whipped cream, you can substitute Dream Whip for the fresh whipped cream.
Crust Variations: You can use a pre-made graham cracker crust instead of the flour-based one if you’re looking for a quicker option.
Toppings: While strawberry is a classic choice, you can also use blueberry, cherry, or even a mixed fruit topping to customize the pie to your liking.
Storage: Keep leftovers in the refrigerator for up to 3 days.