This was one of those “special occasion pies” my mom made when company was coming over. It looked so fancy with that shiny red strawberry topping, but it was secretly easy and always got compliments. Now I make it whenever I want to impress without stressing, especially during berry season. One bite of that creamy filling and juicy glaze, and it’s instant nostalgia.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tbsp melted butter

For the filling:

• 1 (8 oz) block cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup whipped topping (like Cool Whip) or homemade whipped cream

For the topping:

• 1 lb fresh strawberries, hulled and halved

• ½ cup water

• ½ cup sugar

• 2 tbsp cornstarch

• 1 tbsp strawberry gelatin powder (optional, for color and flavor)

Instructions:

1. Make the crust:
   Preheat oven to 350°F (or skip baking for a no-bake version). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Bake for 8 minutes or chill for 30 minutes if no-bake.

2. Prepare the filling:
   Beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping. Spread evenly into the cooled crust.

3. Chill the pie base:
   Refrigerate the pie while you prepare the topping.

4. Make the glaze:
   In a small saucepan, whisk together water, sugar, and cornstarch over medium heat until thickened and clear. Stir in gelatin powder (if using) for color and flavor. Let cool slightly.

5. Add strawberries:
   Arrange strawberries on top of the pie. Spoon glaze over berries to coat. Chill the pie for at least 4 hours or overnight until set.

6. Serve:
   Slice and serve chilled. Optional: garnish with extra whipped cream or mint leaves for a pretty touch!

Nutrition (per slice, 1/8 of pie):

Serves: 8 | Prep Time: 20 mins | Chill Time: 4 hours | Total Time: ~4.5 hours
Calories: 310 | Protein: 3g | Carbs: 36g | Fat: 18g | Fiber: 2g | Sugar: 24g