Sunday, March 28, 2021

Strawberry Cream Pie

 























What can I say about this pie?  I mean, besides the fact that it’s so easy to make. Besides the fact that  it’s cold and refreshing and sweet and fresh and summery, and bright, and just lovely. What can I say other than I love it! 

Strawberry Cream Pie

1 baked pie crust, completely cooled, I used Marie Calendar’s
2 pounds strawberries, washed, hulled and dried
1 (8-ounce) package cream cheese, softened
1 1/2 cups granulated sugar, divided in half
*3/4 cup heavy whipping cream
Zest from 1 lemon, optional
1 cup water
2 tablespoon cornstarch
1 (3 ounce) package strawberry gelatin

Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth.  Add the whipping cream and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust.

NOTE:  If you don’t have whipping cream, fold in 2 cups of Cool Whip instead.


















Place the strawberries on top of the cream cheese layer. I sliced my strawberries in half to make it easier.  Set pie aside.
In a small sauce pan heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick.














Remove from heat and stir in the strawberry Jell-o until it completely dissolves.
Cool off the heat for a few minutes and then pour evenly over the top of the strawberries, making sure they all get coated with the glaze. 














Refrigerate for 2 to 4 hours, or until it has set.  Keep this pie in the refrigerator and serve cold. Enjoy!
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Strawberry Pie

 




















 
 
I loved my Mom’s Strawberry Pie and I make it often but now I take a few shortcuts to save some time and I find it comes out just as delicious.  Strawberries are beautiful this time of year…..go make your self this wonderful scrumptious pie. You can thank me later!

 

Strawberry Pie

 1 cup sugar

1 cup very cold water

3 tablespoons Jell-o Strawberry flavor (powder) gelatin mix

3 cups fresh ripe strawberries, cut in half

3 heaping tablespoons cornstarch

1 (9 inch) ready-made or homemade pie crust, baked and cooled

Rinse and hull strawberries.   Slice them in half or quarters depending how large they are.  Set aside.  Bake your pie crust and set aside to completely cook.















In a saucepan over medium high heat, whisk together the sugar, cornstarch, and 3 tablespoons of the gelatin powder.   Add cold water and stir until mixture dissolves.  Continue to whisk constantly until mixture comes to a boil. Remove from heat and allow liquid to cool.  Keep in mind, the colder the water the quicker the mixture will begin to set. Continue to whisk it as it cools so it begins to thicken but can still be poured.
















Arrange strawberries in your cooled pie crust. Then pour the liquid mixture all over the strawberries making sure you get into all the cracks and crevices.  Chill pie in the refrigerator for about 3 hours before serving.  Top with whipped cream when ready to serve.















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