In a large bowl add the graham crackers and granulated sugar mixing to combine then add the melted butter, mix until you have a wet sand texture all around.

Make Crust

Press graham cracker mixture into the bottom and slightly up upsides of a 9-inch pie plate.

Make Crust

Step 2

Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.

Par-Bake Crust

Step 3

In a large pot over low to medium heat add the diced strawberries, granulated sugar, vanilla extract, and zest of one medium lemon

Make Strawberry Topping

Step 4

Add the slurry to the strawberry mixture and cook for five minutes. Once the mixture has thickened add the remaining sliced strawberries and transfer to a clean bowl to chill in the fridge for at least half an hour


Step 5

Beat the cream cheese, powdered sugar, and vanilla extract for 2 minutes on medium to high speed.

Make Filling

Step 6

Slowly drizzle in heavy cream. Mix for an additional 2-3 minutes, until the mixture is light and fluffy, you want a thick whipped cream.

Add Cream

Step 7

Pour whipped cream cheese filling into cooled graham cracker crust. I like to use an offset spatula / palette knife to spread and even layer.

Add Creamy Filling

Step 8

Top with chilled strawberry mixture, I do a spoon-full at a time to help ensure I fully cover up the cream cheese filling. Chill for at least 4 hours. Then top with whipped cream.

Add Strawberries

Step 9