Ingredients:

  • 1 ½ cups Graham Cracker or Digestive Biscuit crumbs
  • ¼ cup Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter, melted
  • 8 oz full-fat Cream Cheese, softened
  • 1 can (14 oz) Sweetened Condensed Milk
  • ¼ cup Fresh Lemon Juice, strained
  • 1 teaspoon Vanilla Extract
  • 3 cups Fresh Strawberries, hulled and sliced (divided)
  • ¼ cup Granulated Sugar (for topping)
  • 2 tablespoons Water
  • 1 tablespoon Cornstarch

Instructions:

  1. Prepare the Crust: Process or crush biscuits until fine crumbs form. Mix crumbs, ¼ cup sugar, and melted butter until uniformly moistened. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Place crust in the freezer for at least 15 minutes.
  2. Make the Creamy Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully incorporated. Whisk in the lemon juice and vanilla extract until the mixture thickens slightly.
  3. Assemble the Pie: Pour the filling evenly into the chilled crust. Smooth the top. Cover loosely with plastic wrap and refrigerate for a minimum of 4 hours, or until completely firm.
  4. Prepare the Strawberry Topping & Glaze: Gently toss 2 cups of sliced strawberries with the ¼ cup sugar in a bowl and set aside to macerate. In a small saucepan, whisk together the cornstarch and water until dissolved. Add the accumulated strawberry juices from the macerated berries. Bring the mixture to a simmer over medium heat, stirring constantly until it thickens into a glossy sauce (about 1 minute). Remove from heat and let cool slightly.
  5. Finish and Serve: Gently fold the remaining 1 cup of fresh, unsliced strawberries into the cooled glaze. Spoon this strawberry mixture evenly over the chilled, set filling. Refrigerate for an additional 30 minutes before slicing and serving.