No-Bake Strawberry Cream Pie

Ingredients:

Cake

• 12 graham cracker sheets
• 2 tablespoons of sugar
• 5 tbsp (75 g) butter, melted

Filling

• 1 cup chopped strawberries
• 0.5 cup raspberries
• 1/4 cup sugar
• 1 tbsp. water
• 110 g of cream cheese, room temperature
• 3/4 cup sweetened condensed milk
• 1 tbsp finely grated lemon zest + 1/3 cup freshly squeezed lemon juice (from 2-3 lemons)
• 1 cup cold heavy cream

Topping

• 3 tablespoons strawberry jelly
• 1 cup strawberries, halved

Preparation:

1. Preheat oven to 350°F (175°C). In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch fluted pie pan. Place on a baking sheet and bake until golden brown and set, 12 to 14 minutes. Let cool completely in the pan.
2. Meanwhile, prepare the filling.In a small saucepan, combine the strawberries, raspberries, sugar, and water and bring to a boil over medium heat. Reduce heat and simmer until the liquid is syrupy and the fruit is very soft, 4-5 minutes. Strain through a fine-mesh sieve, pressing lightly with a silicone spatula; discard any remaining liquid. Let the syrup cool.
3. If the cream cheese is a little hard, soften it in the microwave, heating in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 30 seconds. Add the condensed milk and beat again until smooth. Add the berry syrup, lemon zest and juice and beat until smooth.
4. In a separate large bowl, beat the heavy cream with clean whisks until medium peaks form. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until smooth. Pour the filling into the crust and spread it evenly with the back of a spoon. Cover with plastic wrap and freeze until the cake is set, at least 4 hours.
5. About 10 minutes before serving, remove the pie from the freezer to soften it slightly. Microwave the jelly in a microwave-safe bowl until runny, 20-30 seconds, then whisk until smooth. Add the strawberries and gently stir. Let sit for 10-15 minutes. Remove the pie from the pan and transfer it to a serving platter. Top with the strawberry topping.