This strawberry cream cheese pie recipe really is the epitome of spring and summer. It calls for fresh berries layered over a sweet cream cheese filling. If you have a chance to use berries that you have picked yourself, go for it. There's nothing like a freshly picked strawberry. They are sweet and tart and juicy all at the same time.
This pie should be made ahead of time so it has a chance to set. The glaze, made out of some of the berries, is simple and fresh, the perfect complement to the crisp crust and the tender berries.
The original recipe called for a basic pastry crust. With the heat we've been having there was 0 possibility of the oven being turned on. Instead I used a pre-made Graham Cracker crust.
Fresh Strawberry Cream Cheese Pie
6 cups strawberries (hulled)
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 (8-ounce) package cream cheese (softened)
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla
Mash enough of the strawberries to measure 1 cup.
Mix granulated sugar and cornstarch in a heavy saucepan and stir in 1 tablespoon lemon juice and mashed strawberries.
Cook over medium heat, stirring constantly until mixture thickens and boils. This should take about 5 to 7 minutes. Cook and stir the strawberry mixture for 1 minute and then remove from heat, stir in vanilla, and set aside to cool completely. Make sure this sauce is cool before you put it on the pie, or it will melt the cream cheese filling.
In a medium bowl, beat cream cheese with confectioners' sugar, 1 tablespoon lemon juice, and lemon zest until smooth and spread in cooled pie crust.
Leave remaining strawberries whole (I sliced the berries) and arrange over pie. Pour cooked and cooled strawberry mixture over the strawberries and chill for 3 to 4 hours or until set.
Slice into wedges to serve. Refrigerate any remaining pie.
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