Strawberry and Blueberry Cream Pie


Sometimes you have to give it your all and create a dish worth celebrating. That’s what this Strawberry and Blueberry Cream Pie calls for: a day out on your lawn or getting together with friends and throwing a picnic.


  • 16 floz (1 pint) heavy cream
  • 8 oz cream cheese
  • 1 pack graham crackers
  • 9 tbsp butter
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup blueberries
  • 1 cup strawberries
  • 1 tbsp brown sugar
  • sea salt
  • honey


For pie crust

  1. Preheat oven to 375F.
  2. Graham cracker crust: crush the crackers into smaller chunks and place in a blender. Blend until you get a grainy texture (you want to hit a spot that’s somewhere between chunky and a flour-like texture).
  3. Melt butter. Transfer to a bowl, add blended graham crackers and a little bit of salt and mix until all ingredients are combined.
  4. Get your pie pan ready! Pour the mixture out into the pan and press evenly to coat the bottom and sides of your pan. Bake until you get a nice, golden-brown crust. Let cool in the oven before continuing.

For the cream

  1. Whip together cream cheese, almond extract, vanilla extract, lemon juice, and half-cup honey until you get a smooth mixture.
  2. In another bowl, whip one cup of heavy cream and fold into your cream cheese mixture.
  3. Crush strawberries with one tablespoon of honey.
  4. Whip one more cup of heavy cream and one tablespoon of honey.
  5. Spread whipped cheese mixture over the bottom of your pie crust.
  6. Now combine the mixture from step 2 with crushed strawberries and spread this on top of cream cheese.
  7. Add blueberries and arrange them as you’d like.
  8. Leave in the fridge for a couple of hours before serving.


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