Posts Tagged pie recipe

Strawberry Cream Pie

This pie is the best pie ever.

I know that’s a bold statement, but I am telling you the truth. This strawberry cream pie is just the best. It’s simple, seasonal, and it’s absolutely beautiful.

Northwest strawberries are at the peak of their season right now, and so they are remarkably plump, sweet, and juicy. They don’t need any doctoring or sweeteners, they are perfect just as they are. They are especially perfect when piled atop a sweet cream filling and a homemade almond and graham cracker crust.

This pie is essentially a no-bake pie. The only thing that requires baking is the crust, which bakes for a whopping 12 minutes. The pie comes together quickly and painlessly, and the end result is marvelous. I mean it when I say this pie is perfect. I cannot stress that point enough.

strawberry cream pie |

Strawberry Cream Pie

Serving Size: 8


  • 3/4 cup almonds
  • 1/2 cup salted butter, melted
  • 1 package graham crackers (or 1.5 cups graham cracker crumbs)
  • 1/4 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 4 oz. cream cheese, room temperature
  • 6 oz. mascarpone cheese
  • 1 cup powdered sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • The zest of 1 lemon
  • 1 pint fresh strawberries, washed and sliced in half


  1. Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
  2. In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.
  3. Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, mascarpone, powdered sugar, sour cream, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.
  4. Gently spread the filling over the graham cracker crust. Place sliced berries atop the cream mixture. (You can artfully arrange them, but I prefer just to heap them on top.) Chill pie for 6-8 hours before serving.


Adapted from

On Peanut Butter Pie, Love, and Loss.

I don’t know Jennifer Perillo, I’ve simply looked up to her from afar. I adore her recipes, her writing, her and her spirit.

This past Sunday evening, I saw that Jennifer sent out a cryptic tweet. All she said was: “He’s gone. And my heart is shattered in a million pieces.” My heart sank. While the words didn’t tell the full story, I knew. I tried showing the tweet to my husband, and I couldn’t even talk about it without crying. I just had that feeling in the pit of my stomach. When the news broke the next morning that Jennie’s husband Mikey had died of a sudden heart attack, I felt an inexplicable and accute sadness. My heart was broken for her.

Jennie is a complete stranger to me, and yet I was strangely affected by her husband’s death. Many foodies, writers, and bloggers across the country were feeling the same way, apparently. We were shocked and saddened. We wanted to help, but didn’t know how. But then, just days after her husband died, Jennifer Perillo let us know how we could help. She posted a blog, which asked us to remember Mikey by making his favorite dessert: a peanut butter pie. It was simple request, and yet it carried so much weight. It was a way to show my support from afar; a way to join in with a collective voice and show Jennie that we care.

My life is a little nutty this month, I’ll be honest. I feel like I have more to do than I have hours in the day. I happen to have a refrigerator full of cherries and I probably should have been baking cherry pies last night. Instead, I stopped everything for a few minutes and made a peanut butter pie. Tonight, I’ll eat a piece of that pie and remember Mikey. And I’ll pray for Jennie and her two daughters and for strength and peace in the dark days that lay ahead.

And while this tragedy isn’t about me, it does serve as a reminder to be thankful for the time that I have with the ones that I love. As my husband was on his way out the door last night to meet up with a friend, I told him I loved him and gave him a kiss goodbye. And suddenly it struck me: we aren’t always guaranteed a kiss goodbye. I don’t know what tomorrow holds, so I’ve got to be grateful for each day that I have with my husband. I can only pray we get to enjoy a few more together.

So this pie is for Mikey and Jennie. I hope you know we care.

P.S. I won’t post a recipe, as I followed Jennie’s recipe exactly (except I used slightly less sugar and sweetened condensed milk).

P.P.S. I hosted an engagement party tonight for some great friends, and we ate peanut butter pie and celebrated their engagement. I think it’s very fitting to celebrate one union, while mourning the loss of another.