“A recipe from my Great Aunt's recipe box, clipped from the local newspaper. From the red strawberry stains on the recipe, I am guessing this is a good one. Prep time does not include chilling time. The original version called for regular cream cheese, but these days I would use neufchatel.”
1hr 5mins

Ingredients Nutrition


  1. Mix together the cream cheese, 1/2 cup of the sugar, eggs, and vanilla until light and smooth.
  2. Spread into the prepared graham cracker crust.
  3. Bake in a preheated oven at 350 F for 35-40 minutes (Cover crust with a pie shield or a ring of foil if it starts to overbrown).
  4. As soon as the pie comes out of the oven, immediately spread the sour cream on top.
  5. Cool completely.
  6. Place the best looking whole strawberries (tips upward) across the surface of the pie (save some for the topping).
  7. Mash any remaining berries and combine with 1 cup water in a small pan; cook for 5 minutes.
  8. Pour through a sieve and return the sieved juices back to the pan.
  9. Mix the remaining 1/4 cup sugar with the cornstarch and add to the berry juice, along with lemon juice.
  10. Cook, stirring constantly, until thickened and clear.
  11. Add a few drops of red food coloring; let cool.
  12. Carefully spoon glaze over the pie, then chill pie well before serving.

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