Strawberry Cream Puff Pie Recipe
A perfect spring or summer dessert!
This strawberry cream puff pie recipe is heavenly. The puff pie crust is awesome, and the sweet, cream puff filling is delightful with a hint of orange. The fresh strawberries just put it over the top.
I definitely recommend this recipe as a light, fresh summer dessert. It’s something that everyone can enjoy, and it’s not too difficult to make either!
Initial Prep
Get the strawberries sliced and “marinating” in a bit of sugar, then measure out all of the puff crust ingredients so they are ready to go. Don’t be intimidated by the puff pie crust if you haven’t made one before. It is not difficult!
Making the Cream Puff Pie Crust
Like I said above, this isn’t too difficult: Boil, add flour, stir, remove from heat and stir some more. Then you have a thick, yellow mixture (kind of reminds me of play dough). 😉
Time to beat in some eggs. I use a silicone whisk and some awesome arm strength to get the job done so I don’t scratch up my pan. (Just kidding about me having strong arms – maybe someday. Come on, Jillian!)
Spreading the Cream Puff Batter in a Pan
An angled or offset spatula is really handy for basically any type of culinary spreading. I tell my sisters and mom that once they try it, they will never want to go back to using a butter knife for frosting and things like this. 😉
Baking and Filling the Cream Puff Pie
The cream puff pie bakes up into a puffy pie shell – almost like a German pancake. So yummy with the whipped cream cheese filling!
I love my ZestNest for zesting – been using it for years now. Be sure to zest only the top layer of the fruit peel and avoid the white pith.
What do you think?
I really like this strawberry cream puff pie recipe! It tastes like a fresh, summery cream puff, but in pie form, of course!
I haven’t had a chance to try other toppings, but I’m sure you could experiment with all sorts of different fruits on top of this delicious cream puff cake. Blueberries, raspberries, blackberries, it all sounds yummy! Let me know what you think in the comments.
A few years back, I splurged on the Frieling Handle-It Glass Bottom Springform because I read that America’s Test Kitchen recommended it and I don’t mind paying more for nice kitchen stuff. It has been a great pan for me, I like the glass bottom and the handles, but there are other great options for any budget! I also have and like the Nordic Ware Leakproof Springform Pan.
More Pie Recipes:
- Basic Cheesecake Recipe with Strawberry Topping
- Easy Blackberry Pie Bars Recipe
- Raspberry Pretzel Jello Salad Recipe
- Layered Pumpkin Cheesecake Pie Recipe
- Easy Dutch Apple Pie Recipe
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Strawberry Cream Puff Pie Recipe
Equipment
- 9-inch springform pan
Ingredients
Cream Cheese Filling:
- 4 ounces cream cheese softened
- 1 teaspoon fresh orange zest
- ½ teaspoon vanilla
- 1 cup heavy whipping cream
- ⅔ cup powdered sugar
Instructions
- For the cream puff layer, preheat the oven to 375°F/190°C. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
- For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
- Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.
Nutrition
Recipe Source: Mel's Kitchen Cafe
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I need to double this for a party. Should I use 2 pans or 1 large pan (I have a 10×14 pyrex)?
Hi, Jennifer! I think I would use 2 pans, personally. But I haven’t tried putting it in one large pan before, so maybe that would work too. Let me know how it goes!
I did end up using one large pan, and it worked fine, though the edges did come up quite a bit. It was soooooooo yummy!
New question: I was thinking this could be a fun treat at a baby shower. Could I make it in a cupcake pan for cute individual pies?
Awesome! I’m glad it worked out! My guess is that the strawberry cream puff crust would fill up the small space of the muffin tin, but I’m not sure. You could switch up the cream puff crust with a pie crust or graham cracker crust. If you give it a try, I’d love to hear how it turns out!
This recipe looks delicious! Can I make it the day before?
Maybe? I haven’t tried it before, so please come back and let us know how it goes if you try it! If you do try it, know that making it in advance could potentially cause the cream puff shell to become soggy or stale tasting. I would probably keep the shell, filling, and topping separate until just before serving too. I hope it goes well for you!