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Strawberry Cheese Pie

"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Cream Pie Category."
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servings 421 cals
Serving size has been adjusted!
Original recipe yields 8 servings (1 - 9 inch pie shell)


  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes.
  2. Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage.
  3. Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature.
  4. Combine cream cheese and confectioner 's sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm.
  5. Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.

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Read all reviews 47
  1. 61 Ratings

Most helpful positive review

Based on my own experience with this recipe and after reading reviews of others I can confidently say this is a PERFECT, delicious and show stopping pie if: you use a homemade pie crust--no stor...

Most helpful critical review

Good but labor intensive.

Most helpful
Most positive
Least positive

Based on my own experience with this recipe and after reading reviews of others I can confidently say this is a PERFECT, delicious and show stopping pie if: you use a homemade pie crust--no stor...

Awesome recipe! I cheated a bit by buying a ready made crust but saved a lot of prep time. Also I put down a layer of sliced strawberries in the crust before pouring in the filling, turned out...

Came back to edit this. Wanted to add I've made this over and over, it's really a hit anywhere I take it. Wanted to add my easy way of chopping the almonds. Stick 'em in a bag and use the sid...

Good but labor intensive.

This is such an excellent recipe! I varied it by using the Cream Cheese Tart Shells recipe from this site and made mini tart shells in a 12-cup muffin pan, baked them, then filled with this mixt...

I made this to celebrate a birthday and it was very well received. I omitted the currant glaze.

This was very good and I really like the flavor the almonds give to it. I took a shortcut and used a store-bought graham cracker crust, but I think it would have been better with the homemade c...

Very good pie. Good way to use fresh strawberries. The cream is sweet and a little bit tangy/sour and make a good contrast with the taste of strawberries. Special congratulations for the pie cru...

I served this pie for Father's Day and it was a huge hit. I substituted with homemade graham cracker crust, Cool Whip, & seedless strawberry jam. Omitted the chopped almonds, too.