Cream Cheese Strawberry Pie

Directions

1. For the crust, preheat the oven to 350 degrees. In a mixing bowl, combine the graham cracker crumbs, melted butter and ⅓ cup of granulated sugar. Press into the bottom of your stainless steel pie dish. Bake for 10 minutes.

2. For the strawberry topping, place two pounds of quartered strawberries, ½ cup of sugar, 1 ½ tablespoons of corn starch, and 1 tablespoon of lemon juice in your stainless steel saucepan on medium low heat.

3. Stir the strawberries as they release juice and gently mash with a spoon or fork, then bring to a boil.

4. Boil for 1-2 minutes while stirring, then remove from the heat and set aside. Reserve the other two pounds of strawberries to add to the topping after the mixture has cooled slightly.

5. For the pie filling, mix together the cream cheese, powdered sugar, and vanilla extract. In another bowl, beat the heavy whipping cream for a few minutes until properly whipped, then fold into the cream cheese mixture.

6. Place the pie filling into the graham cracker crust, and after adding the other two pounds of strawberries into the topping, top with the strawberry mixture.

7. Cover and refrigerate for at least 5 hours.