Strawberry Cream Cheese Pie

This is a great fresh strawberry pie. You'll need at least a quart of fresh
strawberries, but a quart and a half , is preferred and that leaves you some to
snack on while you work. You can really taste the strawberries because no
strawberry gelatin is used. This one is Anne's personal favorite!

Servings: 6

Author:

Course:

Dessert

Cuisine:

Strawberries

Keywords:

pie

🧂 Ingredients

9 " pie shell

homemade or purchased, unbaked
8 Oz 8 oz cream cheese

softened
1/4 C powdered sugar
1/2 Tsp vanilla extract
1/4 C granulated sugar
2 Tbsp cornstarch
1 C Washed, hulled, mashed fresh strawberries

(1-2 C unprocessed)
1 Qt Strawberries

Washed, Hulled, sliced
1 Tbsp lemon juice

Instructions

1 Roll out pie dough and line pie pan, crimp the edges as desired and place in
refrigerator to chill for 30 minutes.
2 Begin preheating oven to 350 degrees while the crust chills.
3 Place a piece of aluminum foil in the chilled pie shell, then fill with dried
beans or rice and bake the crust for 20-25 minutes, then remove beans and foil
and continue baking for another 8-10 minutes until crust is baked and edges are
golden. Set aside to cool.
4 Beat cream cheese, powdered sugar, and vanilla together until smooth. Spread in
the bottom of the baked and cooled pie crust.Place in fridge to set while you
prepare the strawberry layer.
5 Whisk the sugar and cornstarch together so there are no lumps of cornstarch.
Combine the sugar, cornstarch and mashed strawberries in a medium pot. Cook over
medium heat stirring often until mixture comes to a boil and cook for an
additional minute to fully thicken and transfer to a cool bowl so it will cool
faster.
6 Once the sauce has cooled to lukewarm, fold in the strawberry slices. Pour
strawberry filling on top of cream cheese layer.
7 Let the pie set in the fridge for at least 3 hours before slicing and serving.