Ingredients
• For the Crust:
• 1 ½ cups graham cracker crumbs (or a pre-baked 9-inch pie shell)
• 1/3 cup unsalted butter, melted
• For the Cream Layer:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup whipped topping (like Cool Whip) or stiffly whipped cream
• For the Strawberry Filling:
• 1 ½ lbs fresh strawberries, hulled (keep small ones whole, halve large ones)
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 3 tablespoons strawberry gelatin (powdered)
Preparation
1. Prepare the Crust: Mix graham cracker crumbs and melted butter. Press firmly into a 9-inch pie plate. Bake at 175°C (350°F) for 8–10 minutes. Let it cool completely.
2. Make the Cream Layer: Beat the softened cream cheese and powdered sugar until smooth. Gently fold in the whipped topping. Spread this mixture evenly over the bottom of the cooled crust.
3. Prepare the Glaze: In a small saucepan, whisk together sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly until thick and clear.
4. Add Color & Flavor: Remove from heat and stir in the dry strawberry gelatin until dissolved. Let the glaze cool to room temperature (but not set).
5. Assemble: Arrange the fresh strawberries over the cream layer. Pour the cooled glaze evenly over the berries, ensuring they are well-coated.
6. Chill: Refrigerate for at least 3–4 hours until the glaze is firm and the pie is thoroughly chilled.
7. Serve: Top with extra whipped cream before slicing.