Sweet, fresh and satisfying, Donna Morgan’s strawberry cream cheese pie is a terrific blend of light summer berries and creamy cream cheese. I could eat this for breakfast, lunch and dinner — and maybe for a snack, too. The best part of this recipe is it makes two pies, so you can keep one all for yourself.
See step-by-step photos of Donna’s recipe at www.justapinch.com/strawberrypie.
WHAT YOU NEED
2 deep-dish pie crusts
1 8 ounce package cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 cup sugar
1/4 cup all-purpose flour
1½ cups water
1 small box strawberry gelatin
3 cups fresh sliced strawberries
Prepare pie crusts according to package directions. Cool. Mix cream cheese, sweetened condensed milk, lemon juice and vanilla. Beat well. Refrigerate. In a small sauce pan, mix sugar and flour. Slowly add water to dissolve sugar and flour. Bring to a boil and cook until mixture looks almost clear. Remove from heat and add box of strawberry gelatin. Allow to cool slightly before pouring over strawberries. Divide cream cheese mixture between two pie crusts.
Top with sliced fresh strawberries, top with cooled strawberry glaze to cover berries. Refrigerate until set. Serve with or without whipped topping.
© 2011 Just A Pinch Recipe Club. Presented by American Hometown Media. Used with permission.