Preheat your oven to 375°F. This initial step is crucial for ensuring your crust bakes evenly. Butter a deep 10-inch pie dish and set it aside.
To make the crust, grab a medium bowl and stir together the all-purpose flour, powdered confectioner’s sugar, and chopped pecans. The combination of these ingredients will create a deliciously nutty base for your pie.
Next, pour in the melted butter and mix by hand until everything is combined. The mixture should feel somewhat crumbly yet hold together when pressed. This is the key to achieving a flaky crust.
Press the crust mixture into the prepared pie dish evenly, ensuring it covers the bottom and sides well. Bake for 25 minutes, or until it turns golden brown. This step not only cooks the crust but also enhances the flavor.
Once baked, allow the crust to cool completely to room temperature. This cooling process prevents the cream filling from melting when added later.
For the fresh strawberry topping, mash enough fresh strawberries to make one cup. It’s helpful to slice them into smaller pieces first for easier mashing. The goal is to have a chunky texture, so avoid pureeing them.
In a small saucepan, combine the mashed berries with water. In a separate bowl, mix the granulated sugar and cornstarch, then add this mixture to the saucepan with the berries.
Bring the mixture to a boil over medium-high heat, stirring constantly. You’ll notice it starting to thicken; this usually takes 1 to 2 minutes. Once thickened, add the red food coloring drop by drop until you achieve a vibrant strawberry hue.
Remove from heat and set aside to cool completely. Make sure it’s completely cool, or it will melt your cream filling when layered.
For the whipped cream cheese filling, whip the heavy cream in a large mixing bowl until stiff peaks form. Transfer this to a separate bowl and set aside.
In the now-empty larger bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing in a few tablespoons at a time, followed by the vanilla extract. Beat until the mixture is completely smooth.
Carefully fold in the whipped cream into the cream cheese mixture. Be gentle to maintain the light and fluffy texture.
Spread the whipped cream cheese filling evenly into the cooled pecan shortbread crust. Refrigerate for about 30 minutes to let it set.
Once the strawberry topping is cool, arrange the reserved whole strawberries on top of the cream layer, cut-sides down, with the tips pointing upward. This arrangement gives a beautiful presentation.
Carefully spoon the cooled strawberry topping over the pie, ensuring that the cream layer is completely covered, but don’t overfill.
Finally, chill the pie for at least two hours, or preferably overnight. When you’re ready to serve, slice, and enjoy the fruits of your labor!
