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!
Photography is the property of and copyrighted to ©Welcome Home