ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mega Strawberry Pie

Hands-on time 40 mins
Total time 4 hrs, 50 mins
Yield Makes 8 to 10 servings
Mega Strawberry Pie combines all the luscious ingredients from our Mile-high Strawberries Pies into one mega pie.


  • Pastry Crusts
  • 2 tablespoons powdered sugar
  • 1/2 (14.1-oz.) package refrigerated piecrusts
  • Creamy Lemon Filling
  • 1 1/2 (8-oz.) packages cream cheese, softened
  • 1 tablespoon sour cream
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • Strawberry Topping
  • 1 1/2 cups coarsely chopped fresh strawberries
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 10 cup hulled fresh strawberries
  • Vanilla Cream
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons powdered sugar

How to Make It

  1. Prepare Crust: Preheat oven to 425°. Sprinkle surface with 2 Tbsp. powdered sugar. Roll piecrust into an 11-inch circle on prepared surface. Fit piecrust, sugar side down, in a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Bake at 425° for 10 minutes or until golden. Cool completely on a wire rack.

  2. Prepare Creamy Lemon Filling: Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Add 1/2 cup granulated sugar and next 2 ingredients; beat until smooth and fluffy. Spoon Creamy Lemon Filling into prepared crust; cover with plastic wrap, and chill until ready to serve (up to 24 hours).

  3. Prepare Strawberry Topping: Process 1 1/2 cups chopped strawberries in a blender or food processor until smooth, and press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir 1 cup granulated sugar into juice in pan.

  4. Whisk together cornstarch and 1/4 cup water; gradually whisk cornstarch mixture into strawberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Cool 15 minutes.

  5. Toss together strawberry mixture and 10 cups hulled strawberries gently in a large bowl until coated. (Halve some berries; leave others whole.) Cover; chill 3 hours or until cold.

  6. Prepare Vanilla Cream: Beat heavy cream and vanilla at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form.

  7. Spoon Strawberry Topping onto pie; top with Vanilla Cream. Serve immediately.