A strawberry pie to save the world. Fresh strawberry pie topping layered over vanilla whipped cream cheese and a pecan shortbread cookie crust, Strawberry Super Pie is so extraordinary, we had to add “Super” to the name. This is the best fresh strawberry pie you will ever taste.Though this recipe is not difficult, each layer must be sufficiently chilled before the pie can be assembled. For ease of preparation, I like to make the crust, cream filling, and strawberry topping the day before I serve, refrigerate them separately overnight, then assemble and chill the pie the next morning. The extra planning is more than worth it!
Prep Time: 4hrs
Cook Time: 25mins
Total Time: 4hrs25mins
Servings: 110-inch pie, serves 6
For the Pecan Shortbread Crust:
1 1/2cupsall-purpose flour
1tablespoonpowdered confectioner’s sugar
3/4cupunsalted butter, melted - (1 1/2 sticks)
For the Fresh Strawberry Topping:
2poundsfresh strawberries, - divided and hulled (do not slice prior)
Severaldropsred food coloring - (about 5-7, depending on your berries)
For the Whipped Cream Cheese Filling:
1 1/4cupsheavy whipping cream
4ouncescream cheese - at room temperature (I used reduced fat Neufchatel. Just don’t use fat free.)
1/2cuppowdered confectioner’s sugar
Preheat oven to 375 degrees F. Butter a deep 10-inch pie dish and set aside.
Make the crust: In a medium bowl, stir together flour, powdered sugar, and pecans. Pour in melted butter and mix by hand until combined. Press into the prepared dish. Bake 25 minutes or until golden brown. Allow to cool completely to room temperature, so as not to melt the cream filling.
Fresh Strawberry Topping: Mash enough strawberries to make 1 cup (I found it helps to slice them into fairly small pieces first. The mash will be a little chunky, but the berries should be fairly well broken down. Do not puree.) Place mashed berries in a small saucepan with the water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to berries. Bring to a boil over medium high heat, stirring constantly. Boil for 1-2 minutes, until the mixture thickens. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product). Remove from heat and set aside to cool completely. (Again, you will melt the cream layer if you rush it).
Cut tops off of remaining strawberries. The top of each berry will be flat and the rest of the berry should be left whole, allowing the berry to “stand” on its top with the tip up. Set aside.
Make the Whipped Cream Cheese Filling: Whip the heavy cream in a large mixing bowl until stiff peaks form. Transfer to a smaller bowl and set aside. Place the cream cheese in the now empty larger bowl (no need to wash it), and beat gently until smooth. Add the powdered sugared a few tablespoons at a time and incorporating after each, then add vanilla. Continue to beat until completely smooth. Carefully fold in whipped cream. Spread in the cooled pecan shortbread crust and refrigerate for a half hour.
When crushed berry topping is cool and the crust and cream filling have chilled, arrange the reserved berries with the cut-sides down and tips pointing upward on top of the cream layer. The berries will look like they are “standing” on the cream filling. Start at the outside and place berries side by side in a circle, moving inward, until the cream surface is covered (some cream will show through.)
Carefully spoon the cooled fresh strawberry topping over pie, using a small spoon to dribble it between each berry. The cream layer should be completely covered, but do not overfill, as extra topping will simply slop over the side. Save any leftover topping for toast, waffles, ice cream, or go at it with a spoon.
Chill at least two hours or overnight. Slice, serve, and save the world!
Pie will keep in the refrigerator covered in plastic wrap for five days, though the crust will soften somewhat.