Strawberry Cream Cheese Pie - A Recipe from Bake from Scratch

      Do you remember the Shoney’s restaurant chain? We certainly do—if they're still around in your area, consider yourself fortunate! Our editor-in-chief has fond memories of savoring many slices of their famous pie during childhood. This recipe evokes those nostalgic flavors but enhances them even further. The blind-baked cream cheese pie crust remains sturdy, and its subtle tang beautifully contrasts with the sweet jam-like filling.

      **Yields:** 1 (9-inch) pie

      **Ingredients:**

      - All-purpose flour, for dusting

      - Cream Cheese Pie Dough (recipe below)

      - 5 cups (720 grams) quartered hulled fresh strawberries, divided

      - ¾ cup (150 grams) granulated sugar

      - 1 tablespoon (15 grams) fresh lemon juice

      - ½ teaspoon (1.5 grams) kosher salt

      - 4½ tablespoons (36 grams) cornstarch

      - 2 ounces (57 grams) cream cheese, softened

      - ¼ cup (30 grams) confectioners’ sugar

      - 1 cup (240 grams) cold heavy whipping cream

      **Instructions:**

      1. Preheat the oven to 400°F (200°C).

      2. On a lightly floured surface, roll the Cream Cheese Pie Dough into a circle about ⅛ inch thick and approximately 13 inches wide. Transfer it to a 9-inch ceramic pie plate, pressing it into the bottom and up the sides. Trim any excess dough to ½ inch beyond the edge of the plate. Fold the edges of the dough under and crimp as desired. Use a fork to dock the bottom of the dough. Freeze until firm, at least 15 minutes.

      3. Place a piece of parchment paper in the prepared crust and add pie weights. Bake until the edges are set and a light golden brown, about 15 minutes. Carefully remove the parchment and weights and bake until the crust is dry and lightly browned for an additional 7 to 10 minutes. Allow it to cool completely.

      4. In a medium saucepan, combine 4 cups (576 grams) of strawberries, granulated sugar, lemon juice, and salt. Bring to a boil over medium heat. Cook while stirring and mashing the fruit with a spoon until the berries soften and release most of their liquid, about 3 to 5 minutes.

      5. Transfer ¼ cup (60 grams) of the liquid from the pan to a small bowl; whisk in the cornstarch until smooth. Add this mixture back to the strawberry mixture and cook, stirring constantly, until it thickens and becomes translucent, about 2 to 3 minutes. Stir in the remaining 1 cup (144 grams) of strawberries until combined. Pour this filling into the cooled crust. Refrigerate until the filling is cold and fully set, at least 2 hours or overnight.

      6. In a stand mixer fitted with the whisk attachment, beat the cream cheese and confectioners’ sugar on low speed until smooth. With the mixer still on low, gradually add the cold cream. Scrape the bottom and sides of the bowl. Increase the speed to medium-high and beat until medium peaks form, about 2 to 3 minutes. Spread this mixture over the pie. Store in an airtight container in the refrigerator for up to 3 days.

      We’d love to hear how it turned out!

      **Cream Cheese Pie Dough**

      **Yields:** 1 (9-inch) crust

      **Ingredients:**

      - 1½ cups (188 grams) all-purpose flour

      - 1 tablespoon (12 grams) granulated sugar

      - ½ teaspoon (1.5 grams) kosher salt

      - ¼ cup (57 grams) cold unsalted butter, cubed

      - 2 ounces (57 grams) cream cheese, cubed

      - ¼ cup (60 grams) ice water

      **Instructions:**

      1. In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold butter and cream cheese; pulse until the mixture resembles crumbs. Gradually add the ice water, one tablespoon (15 grams) at a time, pulsing just until the dough comes together.

      2. Turn out the dough and form it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days. (You can also freeze it for up to 2 months; be sure to thaw it overnight in the refrigerator before using.)

      We’d love to hear how it turned out!