Strawberry Cream Pie

Ingredients

cooking spray

as needed

vanilla sandwich cookies

36

kosher salt

3/4 tsp

unsalted butter melted

7 1/2 tbsp

cream cheese room temperature

18 oz

heavy cream cold

3/4 cup

powdered sugar

1 1/2 cup

lemon juice freshly squeezed

5 1/4 tsp

vanilla extract

2 1/4 tsp

strawberry preserves thick

3/4 cup

heavy cream cold

1 1/8 cup

powdered sugar

3 tbsp

vanilla extract

3/4 tsp

strawberry preserves thick

1 1/2 tbsp

water

3/4 tsp

strawberries hulled and halved or quartered if large

12 oz

Method

1. 01Coat a 9-inch pie plate with cooking spray.
2. 02Process vanilla cookies and kosher salt in a food processor until fine crumbs, about 1 1/2 minutes.
3. 03Drizzle with melted butter and pulse until evenly moistened and clumping, about 5 pulses.
4. 04Transfer to pie plate and press into an even layer with the bottom of a measuring cup. Freeze.
5. 05Whip 1/2 cup cold heavy cream to stiff peaks, 1 1/2 to 2 minutes. Transfer to a bowl and refrigerate.2 min
6. 06Beat room temperature cream cheese, 1 cup powdered sugar, lemon juice, 1 1/2 tsp vanilla, and 1/4 tsp salt on low until combined, then medium-high until smooth and stiff peaks form, about 45 seconds.
7. 07Fold 1/2 cup strawberry preserves into cream cheese mixture until mostly combined.
8. 08Fold in whipped cream until evenly combined.
9. 09Scrape filling into crust and smooth into an even layer. Cover loosely with plastic wrap and refrigerate at least 6 hours or overnight.6 hr
10. 10Whip 3/4 cup cold heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla to medium-stiff peaks, 1 1/2 to 2 minutes.
11. 11Microwave 1 tbsp strawberry preserves and 1/2 tsp water until fluid, 15 to 30 seconds.
12. 12Uncover pie. Pipe or dollop whipped cream around edges or over top as desired.
13. 13Arrange strawberries over center of pie. Brush with thinned preserves until glossy. Serve immediately or refrigerate up to 3 hours.