Strawberry Sour Cream Pie

5 from 1 vote

Strawberry sour cream pie has a cream cheese topping and a sweet and tart strawberry filing nested in a buttery graham cracker crust.

Prep Time20

Cook Time15

chilling time3

Total Time3 35

Course: Dessert

Cuisine: American

Servings:

Calories: 405kcal

Author: Sara Syphus Smith

Ingredients

For the graham cracker crust:

11½ graham crackers
7 Tablespoons salted butter
3 Tablespoons brown sugar

For the strawberry pie filling:

2 lb strawberries
¼ cup white granulated sugar
¼ cup cornstarch
2 Tablespoons lemon juice
3 large eggs
1 Tablespoon salted butter
½ cup sour cream
1 teaspoon vanilla

For the cream cheese whipped cream:

½ cup powdered sugar
4 oz cream cheese
1 teaspoon vanilla
2 cups heavy whipping cream

US Customary - Metric

Instructions

Crush the graham crackers either in a blender or large zip close bag. Add melted butter and brown sugar and mix well.
11½ graham crackers, 7 Tablespoons salted butter, 3 Tablespoons brown sugar
Press into a 9 inch pie pan, and use a cup or bowl to help even out the bottom and make firm. If making ahead, now is the time to bake it for 10 minutes at 350℉ to help make sure the crust doesn't get soggy.
Use a blender to pureé the strawberries. Should make about 4 cups (945 mL) of liquid.
2 lb strawberries , ¼ cup white granulated sugar
Add strawberry puree to a pot with sugar and bring to a boil. Cook for 10 minutes until reduced down to about 3.5 cups. Remove from heat and stir in Tablespoon of butter.
1 Tablespoon salted butter
While the strawberries are boiling, rinse out blender and blend together eggs, cornstarch, and lemon juice.
¼ cup cornstarch, 2 Tablespoons lemon juice , 3 large eggs
Add in a few spoonfuls of the hot strawberry pureé to the egg mixture and stir temper the eggs.
Add the egg/cornstarch mixture into the pot of strawberry pureé. Whisk well and heat to simmering over low/medium heat. Simmer 1-2 minutes until thickened. Remove from heat.
Stir in sour cream and vanilla extract until smooth. See Note.
½ cup sour cream, 1 teaspoon vanilla
Pour it into the pie shell (it's fine that it's hot) and cover with plastic wrap to cool. Let it cool 15-20 minutes before transferring to the fridge, and chill for 3-4 hours until fully set.
Mix powdered sugar, cream cheese, and vanilla and whip with an electric mixer for 1 minute until smooth. Then add in cream a 2-3 Tablespoons at a time and mix well in between each addition. Then whip on high speed for 3-4 minutes until stiff peaks form.
½ cup powdered sugar, 4 oz cream cheese, 1 teaspoon vanilla
Scoop, spread, or pipe the whipped cream cheese topping onto the chilled pie and top with sliced strawberries and/or lemon zest. Enjoy!

Notes

Note: If you want a more lemony flavor, add 2 teaspoons of lemon zest and stir thoroughly.

Freezing not recommended.

You can make the pie filling ahead, just be aware that if you add it to the crust to chill overnight it can make it soft. I prefer to refrigerate it separately then add it to the crust the day of serving.

Nutrition