Strawberry Almond Cream Pie
Indulge in the creamy, fruity decadence of this Strawberry Almond Cream Pie—a no-fuss dessert that combines velvety almond cream filling with a buttery graham cracker crust. This recipe is a summer showstopper, featuring fresh, juicy strawberries arranged atop a cloud-like layer of cream cheese folded with whipped cream and a hint of almond extract for a subtle nutty sophistication. Crunchy, honey-kissed toasted almonds add the perfect finishing touch, providing a delightful contrast of textures with every bite. Ready in just 30 minutes and elegant enough for any gathering, this chilled pie is as visually stunning as it is delicious. Perfect for lovers of easy-to-make pies, fresh fruit desserts, or almond-inspired baking!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 teaspoon Almond extract
- 1 cup Heavy whipping cream
- 2 cups Fresh strawberries, hulled and halved
- 0.5 cups Almonds, sliced
- 2 tablespoons Honey
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and texture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 5 minutes, then set aside to cool completely.
Using a hand or stand mixer, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
Mix in the almond extract until fully incorporated.
In a separate bowl, whip the heavy whipping cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture, combining thoroughly without deflating the airiness of the whipped cream.
Spread the almond cream filling evenly into the cooled crust and smooth the top with a spatula.
Arrange the halved strawberries on top of the cream filling in a decorative pattern.
In a small skillet over medium heat, toast the sliced almonds until golden brown, stirring frequently to prevent burning. Allow to cool for a few minutes.
Drizzle the toasted almonds with honey and scatter them over the top of the strawberries.
Chill the pie in the refrigerator for at least 2 hours to set before serving.
Slice and serve chilled. Enjoy your Strawberry Almond Cream Pie!
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.5 g | 353% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 229.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
