If you’ve never seen McDonald’s strawberry cream pies, don’t feel bad. This sweet treat from the Golden Arches is the less-familiar (and less commonly available) cousin of the classic McDonald’s apple pie. Luckily, I’ve devised a way to make them at home so I never have to go without! Plus, these homemade hand pies are healthier than the ones from McDonald’s and still just as fun to eat. My kids love them!

What’s in This McDonald’s Strawberry Pie Recipe?

Pie Crust: I used Pillsbury to make this recipe super easy, but when I have the time, I love to make a homemade pie crust instead. It’s even better! Strawberries: Hulled and chopped strawberries add a fresh and fruity flavor. You can use fresh or frozen. Cream Cheese: I used a low-fat cream cheese to make these pies a little healthier. Full-fat also works; just make sure it is softened. Egg: You can use a whole egg (with yolk) or just egg whites. I love Just Whites. Vanilla Extract: Enhances the sweet flavor of the filling. Sugar: Granulated sugar sweetens the filling and adds a bit of crunch to the top.

Tips for Success

Let the cream cheese sit on the counter for at least 15-30 minutes to let it soften. Make sure you lightly flour the surface you’re rolling your pastry on, to avoid sticking. Be sure to cut some sort of vent in the pastry dough. The hearts look really cut, but you can just cut slits if you prefer. Use a fork to press down the top pastry layer into the bottom. Besides sealing the crust, it makes a lovely rustic edging. The egg wash helps to brown and crisp up the pie crust in the oven to create the deliciously flaky texture!

How to Store and Reheat

Store leftover McDonald’s strawberry cream pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled, at room temperature, or heated in a 350°F oven for 5-7 minutes.

How to Make a McDonald’s Strawberry Cream Pie Step by Step

Make the Jam: Preheat your oven to 450°F. In a food processor, process 2 cups of hulled and chopped strawberries with ½ tablespoon of granulated sugar. Set aside. Sweeten the Cream Cheese: In a medium bowl, using a hand mixer, cream together 1 large egg, 8 ounces (1 brick) of low-fat cream cheese, the remaining 3 tablespoons of sugar, and 1 teaspoon of pure vanilla extract. Blend until fluffy. Cut the Dough: Unroll 2 pie crusts (from a 15-ounce container) onto a lightly floured surface and cut into 12 rectangles (6 per sheet of dough). Cut Vent Holes: Cut a small slit or heart into 6 of the rectangles (to allow steam to escape). Fill the Pies: Place a spoonful of cream cheese filling next to a spoonful of the strawberry mixture onto each of the other 6 rectangles (without the slits), leaving room along the edge. (You can also put down the cream cheese first, and top with the strawberries.) Bake the Pies: Cover each filled rectangle with a layer of dough (the pieces with the slits) and use a fork to secure the edges well. Brush lightly with egg and sprinkle with a little extra sugar if desired. Bake for 10-12 minutes or until slightly browned. Let cool before enjoying.

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