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Strawberry Cheese Pie

 Strawberry Cheese Pie
Impressive as it looks, this dessert is really easy to prepare. I make it often when strawberries are at their peak. My husband thinks it's terrific, and I receive compliments when I serve the pie to guests. -Dorothy Bateman, Carver, Massachusetts
6-8 ServingsPrep: 35 min. + chilling Bake: 20 min. + cooling


  • 1 unbaked pastry shell (9 inches)
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 2 pints fresh strawberries, hulled
  • Confectioners' sugar, optional


  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil and set shell
  • aside.
  • In a bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat
  • until smooth. Add eggs; mix until combined. Pour into shell. Bake at
  • 350° for 20-25 minutes or until center is almost set. Remove
  • from the oven and let stand for 5 minutes.
  • Meanwhile, combine sour cream and remaining sugar in a bowl; mix
  • well. Spread over filling. Turn oven off. Return pie to the oven for
  • 15 minutes. Remove; cool on a wire rack. Refrigerate for 6 hours or
  • overnight. Before serving, top with strawberries. Dust with
  • confectioners' sugar if desired. Yield: 6-8 servings.

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Strawberry Cheese Pie (continued)

Nutritional Facts: 1 serving (1 slice) equals 417 calories, 27 g fat (15 g saturated fat), 121 mg cholesterol, 247 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.