Strawberry Glace Pie
Submitted by Florinha
Six cups of fresh strawberries piled into a cream cheese-lined pie shell and drenched in a homemade cooked strawberry glaze. A celebration of peak berry season in every glossy, towering slice.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minWhen strawberry season hits and you’ve got more berries than you know what to do with, this is the pie to make.
A thin layer of softened cream cheese gets spread across the bottom of a baked pie shell, creating a tangy barrier that keeps the crust from going soggy. Then six full cups of fresh berries get mounded on top and drenched in a homemade glaze made from crushed strawberries cooked with sugar, cornstarch, and water.
The result is a towering, glistening pie where the berries stay mostly fresh and the glaze just holds everything together in a gorgeous, jewel-toned package.
Variations
- Peach Glace Pie: Swap in 5 cups of sliced fresh peaches; add lemon juice to prevent browning
- Raspberry Glace Pie: Use 6 cups of fresh raspberries for a tarter, seedier take
Pro Tips
- Mash the berries for the glaze but leave the rest whole or halved for the best texture contrast
- Cool the glaze completely before pouring it over the fresh berries, or they’ll wilt
- Chill for at least 3 hours so the glaze sets and the pie slices cleanly
Ingredients
Directions
Bake pie shell.
Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch.
Gradually stir in water and crushed strawberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Cool.
Beat cream cheese until smooth; spread on bottom of cooked pie shell.
Fill shell with remaining sliced berries; pour cooked berry mixture over top.
Chill at least 3 hours or until set.
VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7 med) for the strawberries.
To prevent peaches from darkening, use lemon juice or ascorbic acid mixture.
Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries.
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