An easy, fresh strawberry pie with a touch of something more... a layer of sweetened cream cheese. Top with whipped cream if you'd like.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- powdered sugar: 0.5 cup
- vanilla extract: 0.75 tsp
- baked pie crust: 1 piece (9 inch)
- quart fresh strawberries, hulled and: 1 piece (halved)
- white sugar: 0.75 cup
- cornstarch: 3 Tbsp
- water: 0.5 cup
Metric Conversion
Stages of cooking
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Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
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Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
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Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
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Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
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Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.
