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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