This post is for Lizzy J who requested the recipe.
Strawberry Pie
2 qts strawberries wash and set them out on a paper towel to dry to absorb some of the water so that the pie does not get too runny. I cut them in halves or fourths. Use a deep dish pie plate
Graham Cracker Crust
1 1/2 cups graham cracker crumbs - - use food processor
1/2 butter, melted
1/4 cup sugar
Combine ingredients.
Press into bottom and sides of pie pan.
Bake at 375 degrees for 4-5 minutes. Cool completely
Strawberry Glaze
1/1/2 cups chopped/mashed strawberries
1 cup sugar
3 TBS cornstarch
3/4 cup water
Few drops red food color to make it more bright (optional)
Stir the sugar into the strawberries. Combine the cornstarch and water and then combine with the strawberries. Cook on med heat stirring while the mixture boils and thickens. Cool completely (throw in the fridge to hasten the cooling).
Cream cheese filling
4 oz cream cheese
1 tsp lemon zest
Nutmeg - sprinkled
1-2 TBS cream
Put the cream cheese in a food processor and add the zest, nutmeg and 1 TBS cream. The mixture should not be runny but should be creamy. This needs to be carefully spread on the bottom of the pie crust, so you don't want it so thick that it won't spread. When the pie crust is cooled, carefully spread the cream cheese mixture on the bottom only of the crust.
I then put the first layer of cut strawberries and spread a small amount of glaze around. I kept layering the strawberries and glaze until you have the pie as full as you want. Be careful not to use all the glaze before you get to the last layer.
Chill then serve with whip cream. Tip: add a little extra vanilla to cream when whipping.
No comments:
Post a Comment