Strawberry Pie

1 9-inch graham cracker crust
1 cup heavy whipping cream
1 8oz. package cream cheese
½ cup sugar
1 teaspoon vanilla
4 cups sliced strawberries
½ cup water
½ cup sugar
1/8 teaspoon salt
1 Tablespoon cornstarch
1 Tablespoon water
1 Tablespoon lemon juice


  1. Whip the heavy cream with an electric mixer and set aside. In separate bowl, whip cream cheese, ½ cup sugar, and vanilla until fluffy. Fold into whipped cream and chill. Place filling into shell and refrigerate.
  2. Wash and hull strawberries. Slice enough to make 1 ½ cups and place into medium saucepan with ½ cup water, ½ cup sugar and the salt. Bring to a boil and cook 5 minutes, stirring to mash berries. Drain juice into container and discard pulp. Return juice to the pan. Add lemon juice. In small bowl, whisk together cornstarch and water. Add to strawberry juice. Continue to cook until mixture thickens (this will be the glaze).
  3. About 1 hour before serving, pile whole strawberries on top of whipped cream mixture. Drizzle with strawberry glaze. Refrigerate until serving.
Recipe obtained from Pacific Gas and Electric (don’t ask!)
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