Here is a different take on the classic fresh strawberry pie, a spring/summer staple in many a Midwestern home and eatery. The difference is a thin layer of cream cheese on the crust's bottom, adding a sweet, cool contrast to the berry burst of flavor.
This pie makes up quickly. The only "real" work involved are prepping the berries and cooking the glaze, and even that's really no chore.
Cook's Note: To save time use pre-packaged refrigerated pie pastry.
Just fit into pan and bake. A frozen pie crust works well, too. Just be sure the
frozen shell isn't broken!
Though the pie is usually topped with real
homemade whipped cream, if time is a factor, use Redi-Whip instead. I do not
recommend Cool Whip or other non-dairy topping. The taste impact of cream, cream
cheese, and strawberries just isn't there.
Ingredients:
Back the shell according to package (or recipe's) direction. Allow to cool thoroughly. Evenly spread softened cream cheese over shell bottom. Refrigerate shell while prepping filling.
Wash and cap berries. Slice in half. Save half to for bottom layer of pie. Set these aside. Meanwhile, in a blender or food processor, puree remaining berries. You should have about 1 1/2 cups of puree.
In a heavy medium-size saucepan, combine sugar and cornstarch. Stir until well blending. Mix in berry puree, stirring to blend completely. Cook over medium heat until thickened. Glaze will be done when mixture comes to a boil and clarifies. It will look somewhat like hot jam. Remove from heat an allow to cool.
To Assemble:
Remove chilled shell from fridge. Evenly spread on reserved berries. Then
pour cooled glaze over all, covering evenly. Chill pie in fridge at least 3
to 4 hours. (Best if made night before or early in the morning).
Serve topped with your own homemade whipped cream or Redi-Whip. Refrigerate any leftovers, but I doubt you'll have many leftovers.
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