Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1.5 cups heavy whipping cream, ice-cold
  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Instructions:

  1. Stir together the graham cracker crumbs and 1/3 cup granulated sugar. Pour in the melted butter and mix until the texture resembles wet sand.
  2. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate.
  3. Place the crust in the freezer for 10 minutes to set the structure.
  4. Beat the softened cream cheese and powdered sugar together until completely smooth and devoid of lumps, then stir in the vanilla extract.
  5. In a separate chilled bowl, whip the ice-cold heavy cream on medium-high until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula with a cut-and-fold motion until no streaks remain.
  7. Spoon the filling into the chilled crust and smooth the top with a spatula.
  8. Toss sliced strawberries with 2 tbsp granulated sugar and lemon juice; let sit for 15–30 minutes to macerate.
  9. Carefully spoon the strawberries and their syrup over the top of the cream filling.
  10. Refrigerate the entire pie for at least 4 hours before slicing.