Ingredients
Equipment
Method
Bake and cool the crust
- Mix graham cracker crumbs, melted butter, and sugar until evenly combined, then press firmly into a 9-inch pie pan. Bake at 350°F for 8-10 minutes, until set and fragrant (no wet spots).
- Remove the crust from the oven and cool completely, until it no longer feels warm to the touch (visual cue: matte, firm crumbs).
Make the cream cheese filling
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. Stop and scrape the bowl as needed for an even, creamy texture (visual cue: silky, thick filling).
- Whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheese mixture until fully combined and airy, without streaks.
Assemble the pie
- Spread the cream cheese filling evenly over the cooled crust, leveling the top with a spatula. Tap the pan once to settle the filling (visual cue: smooth surface with minimal air pockets).
- Arrange strawberry halves on top of the filling, cut-side down, covering the surface in an even layer. Press very lightly so the berries adhere.
Glaze the strawberries
- Heat strawberry jam with water until melted and smooth, stirring frequently, until glossy. Stir in lemon juice, then cool slightly for 2-5 minutes so it brushes without running.
- Brush the cooled glaze over the strawberries in a thin, even coat. Let the glaze set briefly until shiny but not wet.
Chill and slice
- Refrigerate the pie for at least 4 hours, uncovered or loosely covered, until the filling holds its shape when gently touched. Serve chilled for clean slices and a firm cream layer.
Notes
For the cleanest slices, fully cool the crust before adding the filling and chill until the cream cheese layer is firm (at least 4 hours). Store covered in the refrigerator for up to 3 days; freezing is not recommended due to the berry topping texture. For a lighter option, use low-fat cream cheese and half-and-half instead of heavy whipping cream, though the texture may be slightly softer.