Two Tier Strawberry Pie

Two Tier Strawberry Pie

Julie 0

"This pie has a delicious twist. I no longer make regular strawberry pie because this one is so good."

Ingredients 1 h 30 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  1. In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
  2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
  3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.
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Reviews 99

  1. 121 Ratings


Awesome! I didn't have any grenadine and didn't want to make a special trip to get some, so I just used a few tablespoons of strawberry jello powder.


Wow. This is a great tasting easy pie, and I can't wait to adapt it to other berries later in the season! Like other reviewers, I used an 8 oz. package of cream cheese instead of 3 oz. and a graham cracker crust. Next time, I will have to try chocolate crust for a bit of rich variety. It seems that cookie based crusts don't get nearly as soggy as a traditional dough crust would. (I learned this by accident, as I arranged the berries on the pie, assuming we were going to eat it rather quickly, but we ended up having to leave the house, so the pie wasn't actually served or cut into until the next day. The glazed berry topping firmed up beautifully and the pie wasn't soggy at all. (I had it on the coldest shelf on my fridge, so the cream layer stayed firm as well) Other additions/thoughts: When whipping heavy cream, ensure your bowl and beaters are cold. (I pop mine in the freezer for a few minutes before whipping) For those who prefer their cream a little sweeter, add a teaspoon of vanilla and 1/4 cup of sugar to the whip cream while it's whipping up. The cream filling will stay together if you whip the heavy cream just until stiff peaks form and the cream holds its shape when the beaters move through it. Instead of using Cool Whip or flavored cream cheese, I added a splash of grenadine to the cream cheese mixture, as well as the whip cream. Later on, I made just the glaze recipe, warmed it up with the remaining berries to top a pound cake. Yummy!

Lenora Bettencourt

Everyone loved this pie! I did have to make a couple changes. I did not have the grenadine so I substituted red wine (sangria - but any would work I've found) and added more sugar (I used half a cup instead of 1/3) and I also put the strawberries in the sauce right before I took it off the heat so that some of the juices were cooked into the sauce. I make this every summer and the requests for the recipe never end.