I admit this pie may look slightly underwhelming, how it doesn’t explode out of the crust or anything, but after I took my first bite this weekend I started messaging people “I AM GOOD AT PIE”, which should give you an idea of how I feel about it. This is a DELICIOUS pie!

Ingredients:

Crust:

• 60 Nilla Wafers
• 1/3 cup butter, melted
• 1/4 cup granulated sugar

Strawberry Filling:

• 4 cups strawberries, divided
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 1/4 cup water

Cream Cheese Filling:

• 8 ounces cream cheese, room temperature
• 1/4 cup powdered sugar

Plus:

• 1/3 cup chocolate chips

To make the crust, first grease a 9″ pie pan and preheat your oven to 350 degrees. Place all the cookies in a food processor and pulse until only crumbs remain – this happens very quickly. If you don’t have a food processor, you can put the cookies in a ziplock and crush them with a meat tenderizer or rolling pin.

Add the butter and sugar and pulse until evenly combined. Pour the mixture into the prepared pie pan and press evenly into the sides and bottom of the pan.

Bake for 10 minutes, then cool on a wire rack.

While the crust bakes, chop 1 cup of the strawberries small. Using the back of a spoon, crush the berries as much as you can.

These berries had NO INTEREST in crushing!

Combine the chopped berries with the sugar, corn starch, and water in a small pot and stir together. Cook over medium heat, stirring constantly and continuing to crush the berries further. Let the mixture reach a boil, and continue cooking and stirring until the mixture has thickened. Remove from the heat and let cool to room temperature.

Once the pie crust and strawberry mixture have been cooling for a while (10-15 minutes), cut the remaining strawberries into slices, then set aside. Beat together the cream cheese and powdered sugar. Transfer the cream cheese mixture into the crust. Although the crust is pretty sturdy once it has chilled, I found it better at this point to drop the cream cheese in small blobs to distribute it widely, rather than trying to smear the cream cheese evenly and messing up the crust in the process.

Scatter the sliced strawberries over the cream cheese mixture.

Spoon the cooked/cooled strawberry mixture on top.

Refrigerate for 1 hour. Melt the chocolate chips, drizzle the chocolate over the top of the pie, and refrigerate a further 15 minutes. Then slice, serve, and do your own shouting about your pie prowess!

Strawberry Cream Cheese Pie

Crust:

• 60 Nilla Wafers
• 1/3 cup butter, melted
• 1/4 cup granulated sugar

Strawberry Filling:

• 4 cups strawberries, divided
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 1/4 cup water

Cream Cheese Filling:

• 8 ounces cream cheese, room temperature
• 1/4 cup powdered sugar

Plus:

• 1/3 cup chocolate chips

To make the crust, first grease a 9″ pie pan and preheat your oven to 350 degrees. Place all the cookies in a food processor and pulse until only crumbs remain. Add the butter and sugar and pulse until evenly combined. Pour the mixture into the prepared pie pan and press evenly into the sides and bottom of the pan. Bake for 10 minutes, then cool on a wire rack.

While the crust bakes, chop 1 cup of the strawberries into small pieces. Using the back of a spoon, crush the berries as much as you can. Combine the chopped berries with the sugar, corn starch, and water in a small pot and stir together. Cook over medium heat, stirring constantly and continuing to crush the berries further. Let the mixture reach a boil, and continue cooking and stirring until the mixture has thickened. Remove from the heat and let cool to room temperature.

Once the pie crust and strawberry mixture have been cooling for 10-15 minutes, cut the remaining strawberries into slices, then set aside. Beat together the cream cheese and powdered sugar. Transfer the cream cheese mixture into the crust by dropping small blobs all around the bottom. Scatter the sliced strawberries over the cream cheese mixture, then spoon the cooked strawberry mixture on top. Refrigerate for 1 hour. Melt the chocolate chips, drizzle the chocolate over the top of the pie, and refrigerate a further 15 minutes before serving.