Strawberry Cream Cheese Pie

crust recipe page. Bake the crust for 15 minutes remove from the oven and cool for just 15 minutes as you prepare the filling in the next step.
Make the filling Using a hand mixer or a stand mixer fitted with a whisk attachment whip the cold heavy cream into stiff peaks on mediumhigh speed about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners sugar vanilla extract and lemon juice and beat on mediumhigh speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps keep beating until smooth. Using your mixer on low speed or a rubber spatula fold the whipped cream into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you dont want to deflate all the air in the whipped cream.
Assemble layers Spread cream cheese filling into slightly cooled crust. Use an offset spatula to smooth down the top. Fold quartered strawberries into cooled strawberry mixture from step 1 and then spoon evenly on top of the cream cheese filling.
Cover with plastic wrap or aluminum foil. I usually just carefully lay aluminum foil on top so the topping doesnt get messed up. Refrigerate for at least 8 hours and up to 48 hours. The longer refrigerated the better the pie will set up. Do not exceed 2 days because the topping begins to break down.
Feel free to garnish the pie with whipped cream right before or a few hours before serving keep pie refrigerated after adding whipped cream. I used Wilton 1M piping tip for the whipped cream in the pictured pie. Using a clean sharp knife cut into slices for serving. For neat slices wipe the knife clean between each slice. Tip The first slice is never pretty! Much easier to slice after that 1st piece is out.
Cover and store leftover pie in the refrigerator or freezer for up to 5 days.