Ingredients
Equipment
Method
Bake the graham crust
- Mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into a 9-inch pie pan using steady pressure.
- Bake the crust at 350°F for 8-10 minutes, until lightly set and fragrant. Cool completely so the crust won’t soften when topped.
Make the cream cheese filling
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free, scraping the sides as needed. The mixture should look thick and creamy.
- Whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheese mixture until no streaks remain.
- Spread the cream cheese filling evenly over the cooled crust. Smooth the top so it’s level for the strawberry layer.
Add strawberry topping and glaze
- Arrange strawberry halves on top of the filling, cut-side down, to create a glossy surface. Fill any gaps for full coverage.
- Heat strawberry jam with water until melted and smooth, stirring frequently. Remove from heat and stir in lemon juice.
- Cool the glaze slightly, until it thickens just enough to coat, then brush it over the strawberries. Stop when the glaze looks shiny but not runny.
Chill and serve
- Refrigerate the pie for at least 4 hours before slicing, uncovered if possible to keep the glaze glossy. The filling should feel set when you gently press the center.
- Serve chilled with clean slices. For best layers, cut with a sharp knife and wipe between cuts.
Notes
Pro tip: soften the cream cheese fully so the filling mixes smooth without lumps, then whip the heavy cream only until stiff peaks to keep the slice structure. Refrigerate covered for up to 3 days; freeze is not recommended because the strawberry topping can weep and the glaze texture changes. For a lighter option, use reduced-fat cream cheese and light whipping cream—expect a softer set and slightly less creamy texture.