🍓 Big Boy Strawberry Pie
This **Big Boy Strawberry Pie** is bursting with juicy, sweet strawberries in a glossy, thickened filling — all nestled in a buttery graham cracker crust. No baking required, and it’s perfect for summer potlucks, picnics, or a light dessert after dinner!
Ingredients
- 1 graham cracker crust (store-bought or homemade)
- 1 (8 oz) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, whipped (or 1 tub whipped topping)
- 4 cups fresh strawberries, hulled and sliced (divided)
- 1/3 cup strawberry jam or preserves
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Make the filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Gently fold in half of the whipped cream (or whipped topping).
- Fill the crust: Spread mixture into the graham cracker crust. Smooth the top and refrigerate while preparing the strawberries.
- Make the glaze: In a small saucepan, combine jam, cornstarch, and water. Heat over medium, stirring constantly, until bubbly and thickened (about 2–3 minutes). Remove from heat and let cool slightly.
- Prepare strawberries: Toss 3 cups of sliced strawberries with half of the glaze. Arrange them in a single layer over the cream cheese filling.
- Add more cream (optional): Top with remaining whipped cream.
- Finish with glaze: Brush remaining glaze over the strawberries for a shiny, professional look.
- Chill: Refrigerate at least 4 hours (or overnight) to set.
- Serve: Slice and serve cold. Garnish with mint or extra whipped cream if desired!
Tip: For a fancier look, fan the strawberries in concentric circles. Use ripe but firm berries so they hold their shape!
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