I’ve told you before about my grandmother’s green metal recipe box. It’s filled with handwritten and clipped recipes for amazing desserts. Some are very familiar, and some not at all. I found not one but three recipes for strawberry pie in there recently, yet I have no memory of her making even one.
Still, I felt compelled to try a version of my own. I took some things I liked about each recipe, threw in some of my own ideas, and came up with this amazingly delicious pie.
The key here is in the layers. Graham cracker crust, of course, is always a favorite. That’s topped with a thin cream cheese layer. It’s sweetened just enough so that the tartness of the cream cheese still comes through and perfectly accents the next layer of sweetened strawberries. As if that weren’t enough, a generous helping of sweetened whipped cream tops off all of that. It all just works so harmoniously together.
Despite all the steps and layers, this is a very simple dessert to make. I find that it’s better to make this pie over a couple of days. That’s not from a labor standpoint, but more because that allows each part plenty of time in the refrigerator to set.
After you’ve assembled, refrigerated, and exercised a little patience, you’ll be rewarded with a cool and creamy dessert. Nothing could be more perfect for berry season and warmer days.