For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons sugar
For the filling:
2 cups cream cheese (softened)
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries (chopped)
For the topping:
Whipped cream
¼ cup toasted coconut flakes
A few fresh strawberries for garnish
👩🍳 Instructions
- Prepare the crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a pie dish to form the crust. Chill in the refrigerator for about 20 minutes. - Make the filling
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix well. - Whip the cream
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. - Add strawberries
Fold the chopped strawberries into the creamy filling. - Assemble the pie
Spread the filling evenly over the chilled crust. Smooth the top with a spatula. - Chill
Refrigerate the pie for at least 3–4 hours until firm. - Decorate and serve
Top with whipped cream, toasted coconut flakes, and fresh strawberries before serving.
