Strawberry And Crème Pie – Easy McDonald’s Copycat

This Strawberry and Crème Pie recipe is a super simple homemade version of the McDonald’s favorite — buttery crust, tangy cream cheese, and sweet strawberry all baked into a portable little hand pie. They’re budget-friendly, quick to assemble, and honestly kind of perfect for when you need a dessert without a whole process.

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Quick Summary

• Prep time: 10 mins
• Cook time: 12 mins
• Flavor: creamy, fruity, golden
• Great for: cozy nights, quick desserts, small wins

Why I Like This Recipe

Had pie crust and strawberries and not much else. Gave it a go. Ended up with these flaky little pockets that actually tasted way fancier than the effort I put in. You don’t even need a mixer if you’re determined enough.

Ingredients

• 15 oz refrigerated pie crust
• 2 cups chopped strawberries
• 8 oz low-fat cream cheese
• 1 large egg
• 1 tsp vanilla extract
• 3½ tbsp granulated sugar

How To Make Strawberry And Crème Pie 

1. Preheat your oven: 230°C (450°F). First step. Easy win.
2. Make the strawberry blend: Toss strawberries with ½ tbsp sugar. Blend till smooth. Set aside.
3. Whip the filling: Cream cheese, egg, 3 tbsp sugar, vanilla. Just mix till fluffy. Lumps are fine. Honestly.
4. Cut the crust: Unroll the dough. Cut into 12 rectangles. Slit half of them for vents — the tops.
5. Assemble the pies: Spoon cream cheese then strawberry onto the bottom pieces. Don’t overfill. Seal with top crust, press edges with a fork.
6. Brush and bake: Brush with beaten egg. Sprinkle extra sugar if you’re feeling it. Bake 10–12 mins until golden.

Tips for Success

• Cold pie crust = flakier results
• Don’t overfill — they’ll burst (trust me)
• Use parchment paper if you don’t want a sticky tray
• Let them cool — filling’s lava at first

Storage and Reheating

• Fridge: Store in a container up to 4 days.
• Freezer: Wrap individually. Freeze up to 3 months.
• Reheat: Oven at 175°C (350°F) for 6–8 mins. Gets the crisp back.

Frequently Asked Questions

• Can I use frozen strawberries?
  Yep. Just thaw and drain a little before blending.
• Do I need to blend the strawberries?
  Nah. You can mash ’em. It’ll be chunkier but still good.
• Can I make them ahead?
  Yes — assemble, freeze, and bake straight from frozen. Just add a couple extra mins.
• Can I use full-fat cream cheese?
  Please do. It’s richer. The recipe just works either way.
• Do these get soggy?
  Not really, as long as they cool completely before storing.

Common Mistakes and How to Dodge Them

• Overfilling the pies: Too much filling and they leak. Just a spoonful of each is plenty.
• Skipping the vents: Steam needs somewhere to go. If you forget, the pies will blow out the sides.
• Using warm dough: Hard to work with and doesn’t bake right. Keep it chilled until you’re ready to roll.
• Baking too long: They go from golden to burned fast. Check them at the 10-minute mark.
• Not sealing edges tight enough: Press with a fork all around. Gaps = leaks = sadness.

Nutrition Facts (Per Serving)

• Calories: 280 kcal
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 190mg
• Potassium: 120mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 4g

You Might Also Like:

• Holiday Pie – Easy McDonald’s Copycat
• McDonald’s Apple Pie– Easy McDonald’s Copycat
• Sausage McGriddle – Easy McDonald’s Copycat
• Cinnamon Roll – Easy McDonald’s Copycat