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Rock Creek Lake Fresh Strawberry Pie

Rock Creek Lake Fresh Strawberry Pie

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    3 h 40 m


A unique strawberry pie adapted similar to the one served at Rock Creek Lake Resort in northern California. Resort owner Sue King's pies are famous to the locals, and her pies have even been written about in Sunset Magazine! Fresh strawberries in a glaze are spooned over a baked pie crust covered in sweetened cream cheese. Can also substitute peaches for strawberries and use orange juice to make peach pie, Rock Creek-style.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
  2. Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
  3. Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
  4. Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
  5. Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.
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Made for Recipe Group. I couldn't find strawberry juice so I added 1/2 cup of mashed berries and 3/4 cup of water. The cooked mixture thickened up nicely on the stove until the lemon juice was added. It did thicken up a bit more in the frig, but was a liquid mess to try to serve. The cream cheese layer kept the crust from getting soggy, at least until the next day. The taste was great though. I would not make this again without a few tweaks, but then it would be a different recipe. Thanks for the recipe.

Mrs. J.

Mrs. J.


Made this for Recipe Group. I had to adapt the recipe to address my food intolerances (dairy and grains) and restricted diet (dairy-free version of the specific carbohydrate diet). My adapted recipe consisted of these ingredients mixed together raw: 1 lb fresh organic strawberries, sliced; 3 tablespoons of fresh-squeezed lemon juice; zest of 1 organic lemon; and 2 teaspoons of honey. It was a nice change from our usual plain strawberries: it tasted something like "strawberry lemonade." I wouldn't hesitate to serve it to company. I have made a strawberry fruit cup like this before using an orange instead of a lemon. I think I would like a mint-leaf garnish on this lemon-juice version. This is a treat I will certainly make again many, many more times. Thank you SUUNKISSED for sharing your recipe.




RECIPE GROUP: Not super impressed with this pie. Fun to make! Think I used every appliance except the toaster! Used my juicer to make strawberry juice, didn't have quite enough strawberries so some of the juice was from an apple. Like other reviews, mine was a gloopy mess that needed to be served with a spoon not a spatula. I just found it quite tart, wished for more of the sweetened cream cheese...maybe too much lemon juice?

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