Cream Cheese Strawberry Pie
Cream Cheese Strawberry Pie
Melanie Richtman
Perfect Dinner Recipe
Products used: Stainless Steel Pie Pan, 1 Quart Saucepan with Cover
Products used: Stainless Steel Pie Pan, 1 Quart Saucepan with Cover
Ingredients
- 1 ½ cups of graham cracker crumbs
- 1 stick of unsalted butter, melted
- ⅓ cup of granulated sugar for the crust + ½ cup of granulated sugar for the strawberry topping
- 4 pounds of fresh strawberries, quartered, and divided into two 2 lb portions
- 1 ½ tablespoons of corn starch
- 1 tablespoon of fresh lemon juice
- 8 ounces of cream cheese, softened to room temperature
- ½ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of heavy whipping cream
Directions
- 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.
- 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.
- Stir the strawberries as they release juice and gently mash with a spoon or fork, then bring to a boil.
- 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.
- 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.
- 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.
- Cover and refrigerate for at least 5 hours.
