Rock Creek Lake Fresh Strawberry Pie

Rock Creek Lake Fresh Strawberry Pie


"A unique strawberry pie adapted similar to the one served at Rock Creek Lake Resort in northern California. Resort owner Sue King's pies are famous to the locals, and her pies have even been written about in Sunset Magazine! Fresh strawberries in a glaze are spooned over a baked pie crust covered in sweetened cream cheese. Can also substitute peaches for strawberries and use orange juice to make peach pie, Rock Creek-style."
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3 h 40 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
  2. Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
  3. Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
  4. Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
  5. Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.



Made for Recipe Group. I couldn't find strawberry juice so I added 1/2 cup of mashed berries and 3/4 cup of water. The cooked mixture thickened up nicely on the stove until the lemon juice was a...

RECIPE GROUP: Not super impressed with this pie. Fun to make! Think I used every appliance except the toaster! Used my juicer to make strawberry juice, didn't have quite enough strawberries so s...

Made this pie for RECIPE GROUP. I experienced the same problem as other reviewers with the pie being too runny. I even tried reducing the liquid, and after boiling , I received a perfect thicke...

Made this for Recipe Group...This is hard to rate b/c while the flavor was very good, it was impossible to serve, and came out of the pan very runny (the strawberry part). By luck, I was able to...