I’ve made this twice now, loosely adapted from the “Strawberry Cheesecake Pie” recipe in Lauren Chattman’s Icebox Pies (Harvard Common Press, 2002).

Basic Graham Cracker Crust:
11 graham crackers, crushed in the food processor to yield 1 1/3 cups
5 tbsp. butter, melted
1 tbsp. sugar
1/8 tsp. salt
— Mix dry ingredients, and toss with butter. Press firmly into 8″ pie pan. Bake at 350° for 6-8 minutes.

2 tbsp. cold water
2 tsp. unflavored gelatin
8 oz. cream cheese
3/4 c. heavy cream
1 pint berries
2/3 c. sugar
1 tsp. vanilla
— Sprinkle gelatin over cold water and allow to absorb. Mix cream cheese, cream, berries, sugar and vanilla in a food processor until smooth. Melt gelatin in a small bowl over a saucepan of simmering water. With the food processor running, pour gelatin down feed tube and blend thoroughly. Pour filling into cool pie crust and refrigerate overnight, or at least 6 hours.

Note: I also tried this with blueberries, and they need quite a bit less sugar (as little as 1/4 c.?), as well as some additional acidity — lemon zest wasn’t enough on its own. I tried substituting half and half for the heavy cream, which worked just fine since I also added a little more gelatin to the mix.