Glazed Strawberry Pie with Cream Cheese
Pie made with fresh strawberries and a layer of cream cheese
Servings 8
Cost 5
Ingredients
- ¾ cup granulated sugar plus 1 tablespoon sugar divided use
- 2 tablespoons cornstarch
- 1 cup water
- 1 package 3 ounces strawberry gelatin
- 1 teaspoon fresh lemon juice
- 3 oz cream cheese softened
- ¼ teaspoon vanilla extract
- 1 pie shell baked and cooled
- 5 cups strawberries whole
Instructions
- Whisk ¾ cup of the sugar, cornstarch and water together in a saucepan. Bring to a boil and cook, stirring constantly, for about 2 minutes or until thick and clear. Remove from heat and add gelatin. Whisk until dissolved. Let stand for about 20 minutes at room temperature. Whisk in the lemon juice.
- While syrup stands, beat the remaining tablespoon of sugar with cream cheese and vanilla. Spread the cream cheese mixture across bottom of the pie shell
- Pick out about 15-20 (depending on size) nice strawberries that are close in size. Set them aside or arrange them on a plate to get an idea of how you want to arrange them on the pie. Slice the remaining strawberries cross-wise to make flat slices. Layer strawberry slices over cream cheese, covering it completely.
- Trim stems off the reserved strawberries and arrange them artfully, pointy side up, over the layer of flat strawberries.
- By this time your strawberry syrup should be fairly cool. Pour it over the strawberries. You may not use it all. Just use enough to coat the strawberries and save the rest for something else.
- Chill the pie for about 4 hours or until set.
Notes
Cook time is the approximate chill time
