Strawberry Cream Cheese Pie: Creamy

Instructions:

1. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup. Place the crust in the freezer for 10 minutes to lock in the shape.
2. Beat the softened cream cheese and powdered sugar together until the mixture is velvety and smooth. Stir in the vanilla extract.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold in the whipped topping and the cream cheese mixture. Spread this evenly over the chilled crust.
4. Place sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5-7 minutes until the berries release their juices.
5. Stir in the cornstarch dissolved in water and boil for 1 minute until the sauce thickens into a glossy glaze. Remove from heat and let it cool completely to room temperature.
6. Pour the cooled strawberry glaze over the cream cheese layer, smoothing it to the edges. Transfer the pie to the refrigerator and chill for at least 4 hours (or overnight) to ensure clean slices.