Friday, July 17, 2015

#3555 - Fresh Strawberry Cream Cheese Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 1/2 quarts fresh strawberries (washed and de-stemmed)
1 cup white sugar
2 TBSP cornstarch
1/2 cup water
2 drops red food coloring
1 - 3oz. Philadelphia cream cheese (softened)
1 tsp. Domino's powdered sugar
1 can Reddi Whip whipped cream

Insert pie dough into a greased pie plate, flute the edges and spray the inside of the pie dough with Pam. Bake at 475 degrees for 8-10 minutes or until nicely browned, then cool completely. Mash a few of the strawberries at a time to make 1 cup of mashed strawberries. In a saucepan add the mashed strawberries, white sugar and cornstarch. Slowly add the water while stirring. Add the red food coloring--stir. Place the saucepan over medium heat and cook/stir until boiling and thickened. Remove from heat and cool to room temperature, then stir well. In a mixer add cream cheese and powdered sugar--beat until smooth. Spread the cream cheese mixture over all of the cooled pie crust. Spread all of the remaining strawberries evenly over the cream cheese layer (you can leave them whole or slice them--your choice). Carefully spread the cooked strawberry mixture evenly over the strawberries. Refrigerate until cold. Serve with Reddi Whip. Note: if you leave any spaces in the cream cheese layer, the juice from the sliced strawberries will seep through to the pie crust and make it mushy.

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