Sharing the best strawberry pie recipe with cream cheese filling. It is one of the tastiest desserts thanks to Grandma’s recipe.
I’m so excited to share this amazing strawberry pie with you today. When I first met my husband years ago, one of the things I loved most was getting to know his Grandma Jolley. She wasn’t too sure about me at first, but we eventually bonded over the love of cooking. She was an amazing cook and made everything from scratch. We had the chance to live close to them for one year while my husband was waiting to get into dental school. During that time I learned Grandma Jolley (Louise) was a force to be reckoned with. She said exactly what she thought and was always in charge. It’s just how she was and everyone just knew that the kitchen was her domain!
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Strawberry Cream Cheese Pie
Every Saturday morning everyone also knew that Grandma would have homemade wheat pancakes and waffles for breakfast. She would make these for hours on end as her children, their spouses, and grandchildren would all wander in for breakfast. Sundays were family pot roast days. Everyone would come over for family dinner and enjoy grandma’s home cooking. Her roast beef and mashed potatoes and gravy are still my husband’s favorite. Then she’d always finish off the meal with the best strawberry pie. (Or her Peach Pie)
Through her love of cooking, she created family memories and a close bond amongst her children and grandchildren. I will be a “Grandma Jolley” too someday (hopefully soon!) and I hope I can create the same memories for my children and future grandchildren. Cooking and creating a space that welcomes everyone is something that brings me great joy! Grandma was a great example to me of how to keep her family close to each other. I feel fortunate that my husband was her oldest grandchild so he was lucky enough to have spent many years with her and my children were also able to know her well before she passed away at the age of 94.
(Update: I am now a Grandma Jolley and have four grandchildren as of 2021!!)
Today I’m sharing her famous strawberry pie recipe. This is one of her all-time favorites that everyone loves! This is no ordinary strawberry pie, but it’s fairly simple to make.
The Recipe
I’ve also shared Grandma Jolley’s Pie Crust recipe below but you can buy a frozen pie crust to bake at home too.
When I am low on time, I opt for a store-bought crust and just make the filing. I usually use Marie Callender’s brand, if it’s available at your local grocery store! If not, grab one of their store-brand crusts and give it a try! Here are some of my helpful tips for this recipe:
Holly’s Helpful Tips
*When baking any pie crust shell, use dry beans or ceramic pie weights. Put a layer of parchment paper on top of the crust, and lay the beads on top. Put them in the pie shell before you bake and it will keep the pie crust from shrinking or sagging.
*If you don’t have the ceramic pie weights, you can use dry beans. I have done it both ways.
*Use a fork to poke holes in the bottom and sides of the crust before you put the dry beans or ceramic pie weights in. This keeps the pie crust from bubbling up!
*Be careful not to overwork the dough. You want pie crust to be flaky!
*I like to add a little more almond extract than the recipe calls for because my husband loves it that way, but if you’re a purist, stick to Grandma’s recipe!
*You can freeze half of the dough if you are only making one pie. The dough can get really sticky and soft if out too long after making and if it’s warm. I find it’s easier to refrigerate the dough if I have time. The store bought crust can be helpful if you don’t have a lot of time.
*Use the Marzetti or Marie Callendar’s strawberry fruit glaze. Don’t use danish dessert or packaged mix. These two are the best to use from our experience!
*Don’t use low fat cream cheese. Use the regular kind. It won’t turn out if you use the lower fat version.
*I like to use a pretty pie dish to bake my pies in. If you use the frozen pastry shell you can still put that into a pretty pie dish if you are entertaining and like it to be all pretty!
This is a pie crust baked without the beads/beans. The crust will fall and be uneven on the sides and may bubble up in the middle.
This is how you can insert in the beads/beans to keep that crust even on the edges and pretty around your pie dish.
Grandma Jolley’s Favorite Pie Crust
Ingredients
- 2 ½ cups flour
- 1 tsp. Salt
- ¼ cup cold water
- 1 TBSP white distilled vinegar
- 1 egg
- 1 cup Crisco or Butter
Instructions
- In a large mixing bowl, sift the 2 ½ cups flour and 1 tsp. Salt together. Then using a pastry blender, mix the 1 cup Crisco or Butter together with the flour mixture until it becomes a little crumbly.
- In a separate bowl, mix the ¼ cup cold water, 1 TBSP white distilled vinegar, and 1 egg together. Slowly add liquid ingredients to the flour mixture using your pastry blender. Once incorporated well, use your hands to mix together and form 2 equal-sized balls out of the dough for each of the pie crusts.
- Sprinkle a little flour onto a clean, dry surface and gently roll out the pie dough a little less than ¼ of an inch.
- Roll the dough back up on the rolling pin. Lay it on the edge of your pie dish and unroll it right on top. Gently push the pie dough into the pan and then trim the edges about 1 inch below the edge and then fold under and pinch together with your fingers to form a nice edge.
- Poke holes in the crust with a fork and bake at 400 degrees for approximately 13-16 minutes. The crust should start to turn to a light brown color. Take out of the oven and cool on a wire rack for about 20-30 minutes.
I also use this pie crust cover to keep the outer crust from burning.
Best Strawberry Pie with Cream Cheese Filling
Grandma Jolley’s Strawberry Cream Cheese Pie
Ingredients
- 1 quart fresh strawberries Washed, stems removed, and quartered
- 1 pint strawberry glaze
- 1 package 8 oz. cream softened cream cheese (regular kind)
- 4 Tbsp Milk
- 4 Tbsp sugar
- 2 tsp almond extract
Instructions
- Bake the Pie Crust using this recipe above or you can use a frozen pie crust from the grocery store. Follow the directions for baking the pie crust. Let cool while preparing the rest below.
- Wash the 1 quart fresh strawberries then remove the stems and cut them into quarters
- Toss the strawberries in a bowl with the 1 pint strawberry glaze.
- In a stand mixer or in a bowl with a hand mixer, blend the 1 package 8 oz. cream softened cream cheese (don't use a low-fat version), and add the 4 Tbsp sugar, 4 Tbsp Milk, and 2 tsp almond extract. Whip the cream cheese mixture until smooth. You might need to scrape the sides of the bowl down and mix for a bit longer to get everything blended well
- Take the cream cheese mixture and spread it evenly on the bottom of the pie crust and part way up the sides of the baked and cooled pie crust shell. Then add the strawberries and glaze mix over the top of your cream cheese mixture.
- Refrigerate for an hour or more. Serve chilled.
Cream Cheese Filling
I hope you give this Strawberry Pie with Cream Cheese filling a try! Don’t forget the Peach version of this is linked here too. Both are amazing! Thanks for stopping by and make sure to follow along with me on Instagram @homewithhollyj and on Pinterest. You can subscribe to my blog on the home page too, just scroll down a bit and you’ll see the box to subscribe!
xoxo
For more recipes, check out my favorite recipes on the blog.
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Thank you Holly I can’t eait to make this
Let me know when you do! It’s a favorite over here!
My grandmother made a Strawberry Cream Cheese Pie similar to this. Leave the strawberries
and Marzetti strawberry fruit glaze off and you have my youngest daughter’s favorite dessert. My grandmother’s recipe is very simple. Her recipe…
1 8oz block softened cream cheese
1 14oz can condensed milk
1/4 Cup fresh lemon juice
1-8″ bought or homemade graham cracker crust
1 quart fresh strawberries, washed and sliced
1 pint strawberry glaze
Beat together cream cheese, condensed milk, and fresh lemon juice until smooth. Pour into graham cracker crust. Refrigerate until set. When set, mix berries with glaze and pour over the top of your pie. Refrigerate until chilled.
I read about this pie and had to tell you about my Mamaw’s Strawberry Cream Cheese Pie.
Oh how awesome is that! It’s very similar. We use a glaze on the strawberries too! I think the only thing different is we use regular milk and no lemon juice but we add sugar! I’ve made it with a graham cracker crust too but my husband prefers a regular crust since thats how his grandma did it! So awesome! Thanks for sharing that with me!!!
One of my favorite strawberry treats! Definitely making it soon!
I make my own glaze with sugar, cornstarch, water and crushed strawberries. So much better than store bought! Of course it’s all in what you’re used to and my mom and grandma always made their own glaze so……
I am going to try your recipe though as I LOVE anything with cream cheese!! Thanks for sharing!
I’ve made my own as well but this is the Granndma Jolley made hers so I stick with it! I make this same pie with peaches and I make my own peach glaze for it since there are not any store bought ones that I’ve found! You’ll love it! So excited you’re going to try it!
This looks amazing! And I’ve never heard this tip before – brilliant!
Thanks Tana! It’s the best recipe! You’ll love it!
Oh boy does that look good! I’m so going to try this next time we have enough people to share it with. Otherwise I’ll be tempted to eat it all myself! ❤️ Gorgeous too – thanks Holly!
Thank you Barbara! It’s such a good recipe and you’ll love it! That might be a good idea to make it for company! It’s easy to want to eat the whole pie yourself! LOL!!
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Is this recipe for 2 pie crusts and 1 pie filling? Or is the pie filling enough for both pie crusts?
Thank you!
The Pie Crust Recipe makes two pie crusts and the filling is for one pie so just double it if you want two pies. You can freeze the other pie crust until the next time you want to make a pie too!
Thanks so much for the blog. Really Cool.
Holly, I have made strawberry pies with creme cheese multiple times prior to trying your recipe. I would use bought graham cracker crust, cook the filling using fresh crushed strawberries, cornstarch, etc. The creme cheese was placed in the bottom. I later added melted Hershey chocolate between the crust and the cream cheese to keep the the crust from getting soggy. The chocolate was cooled prior to adding the creme cheese. I was looking for a similar recipe for peach pie when I came across your recipes for peach and strawberry pies. I tried it and the creme cheese filling was a watery mess. It tastes good but is running. The ingredients says milk but the instructions do not mention using the milk. I did use the milk in the creme cheese which I now think it is a mistake. The cooked filling using fresh strawberries is the way to go in my opinion although it takes a lot more effort. I have the peach glaze and will try the recipe without the milk.
Hi Kirk, I’ve never had any issues with it getting runny at all and I’m sorry it didn’t work well for you. This is an old family recipe that was my husbands grandmas and we make it often. I used her exact recipe for the blog post. I’m not sure what went wrong but to answer your question, the milk goes into the cream cheese, sugar, and almond extract and then is blended up for the bottom of the pie so you did it correct. Did you use the store bought pie glaze or make your own? I haven’t been a fan of the cooked type of glaze in this pie or the peach version as the fruit is fresh and not cooked. I usually use a regular pie crust but you can do the graham cracker crust too if you prefer. I’m not sure what went wrong but I’ll make some clarifications to the recipe instructions since where to add the milk wasn’t very clear. Another reason the cream cheese mixture doesn’t come out right is if fat free or 1/3 fat free cream cheese is used. They curdle and are runny and don’t turn out right. It also needs to be room temperature. I hope that helps and maybe you’ll want to try it again! Thanks for your feedback!
I made a couple tweaks to the recipe and here’s an updated link if you want to try it again. It’s almost peach season and so good with fresh peaches.
https://homewithhollyj.com/best-strawberry-pie/
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