strawberry pie…

May 29, 2009

With strawberry season well under way, why not try a nice fresh strawberry pie when you need to use up your berries?
this pie is yummy, and the cheesecake-like surprise at the bottom doesn’t disappoint.
read more for recipe…
{strawberry cream pie}
graham cracker crust [can use store bought, but homemade is so much better..]
2 cups graham cracker crumbs [about 2 packages]
2 tbs powdered sugar
1/2 cup melted butter
combine and spread into a 9 inch pie plate
cream mixture
4 oz cream cheese, room temperature [1/2 of the cream cheese brick]
1 cup powdered sugar
1 tsp vanilla
2 tbs milk
1 tsp lemon juice
1 cup cool whip
blend cream cheese until smooth, then add powdered sugar, vanilla, milk, and lemon juice.  fold in the cool whip.  fill the cooled pie shell with cream mixture on the bottom and almost to the top of the crumb shell.
refrigerate while preparing the berry mixture.
berry glaze
1 1/2 to 2 cups sliced or whole strawberries washed and dried
1 pkg strawberry danish junket (4 3/4 oz.)  *can be found close to the jello in the grocery store
1 3/4 cups COLD Water
stir contents of junket package into 1 3/4 cups cold water in a medium saucepan.  bring to a full boil over medium heat, stirring constantly.  boil for one minute.  the sauce will darken.
cool slightly, then add berries, or arrange berries on top of cream mixture and pour sauce over them.  use enough sauce to cover berries, but not to cover the tops of the graham crackers, or the crust will soften.
cool in the refrigerator until the pie is set.

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