STRAWBERRY CREAM CHEESE PIE
This strawberry cream cheese pie is super delicious and extra creamy. Your family and friends will love this pie. It’s so easy to whip up. Garnish with some fresh strawberries and there you have it, a beautiful strawberry cream cheese pie to enjoy.
This strawberry cream cheese pie is made just like my popular cream cheese lemonade pie but with strawberry creme instant pudding and strawberry breeze concentrate. So yummy.
This pie is a great crowd pleaser and the pie filling takes about 10 minutes to make, actually a little less than that. Just put the cream cheese in a bowl while you mix up the pudding mix. Let the cream cheese sit out at room temperature for a few. It doesn’t need to sit out long. Then beat the cream cheese until creamy. Add in the concentrate and beat well. Then add the pudding mix into the cream cheese mixture. Spoon into prepared graham cracker crust, or pre-made graham cracker crust, and let chill for 4 or more hours.
INGREDIENTS:
For the Creamy Pie
- 1 5 oz can evaporated milk
- 1 3.4 oz box of strawberry creme instant pudding and pie filling
- 2 8 oz pkg cream cheese
- 3/4 cup frozen strawberry breeze concentrate straight from the can
For the Pie Crust
- 2 2/3 cup graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter + 1 Tbs, melted
- Or you can use 1 graham cracker crust, 9 inch
INSTRUCTIONS:
- Preheat over to 350°
- For the Pie Crust
- In a medium mixing bowl, combined all components and whisk together until nicely combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to move up the perimeters.
- Bake for 10-12 mins. get rid of from oven and let cool.
- For the Creamy Pie
- In a small mixing bowl, blended milk and pudding mix.
- Beat on low velocity for two minutes (aggregate will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, approximately three minutes.
- regularly beat in strawberry breeze listen.
- steadily beat in pudding mixture.
- Pour combination into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- cover and refrigerate for at least 4 hours.
