Strawberry Cream Cheese Pie

Make the strawberry topping first so it can cool: Chop some of the strawberries until you have 1 cup. Quarter the remaining strawberries and set aside. Lightly mash the chopped strawberries. Mix cornstarch and water together until dissolved. Warm mashed strawberries, cornstarch mixture, and sugar in a saucepan over medium heat. Cook until boiling, stirring often. Boil 1 minute until thick like jam. Remove from heat, stir in lemon zest, and cool completely. Transfer to a bowl out of the saucepan to speed cooling.

Preheat oven to 350°F (177°C).

Make the crust: If starting with full graham crackers, use a food processor to grind them into fine crumbs. Stir crumbs and sugar together, then stir in melted butter. Pour into a 9-inch pie dish and pat down evenly. Bake for 15 minutes, remove, and cool for 15 minutes.

Make the filling: Whip cold heavy cream into stiff peaks and set aside. Beat cream cheese until smooth, then add confectioners’ sugar, vanilla, and lemon juice. Beat until combined. Fold whipped cream into the cream cheese mixture until combined.

Assemble layers: Spread cream cheese filling into slightly cooled crust. Fold quartered strawberries into cooled strawberry mixture and spoon on top of filling.

Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 48 hours. The longer refrigerated, the better the pie will set up.

Feel free to garnish the pie with whipped cream before serving. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. Tip: The first slice is never pretty!