This Strawberry Cream Cheese Pie is a triple layer enchant beginning with a three fixing graham wafer outside layer. Followed by a simple no heat gently improved cream cheddar filling and bested with a five fixing sweet coating for the crisp strawberries. Seemingly flawless this ravishing pie is ideal for birthday festivities, Valentine's Day and spring and summer evening gatherings.
I love strawberries and this Strawberry Cream Cheese Pie is ideal for your vacation festivities, birthday celebrations, neighborhood soirees and potlucks. This flavorful excellence brings cream cheddar and whipped cream together consummately in a new graham saltine hull beat with coated new strawberries.
Strawberry Cheesecake Pie is a snap to make. Is it accurate to say that you are very squeezed for time? You can make the hull early and freeze the readied heated outside in the skillet wrapped for as long as 3 months. Defrost at room temperature opened up before utilizing right now. You can likewise heat the outside and set up the cream cheddar filling a few days ahead of time and store enveloped by the fridge. Anyway hold off on the coated strawberry beating until at the most 12 hours before serving.
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INGREDIENTS
CRUST
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted
PIE FILLING
- 1 box (8 ounces) cream cheese
- 3/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup whipping cream
STRAWBERRY TOPPING
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 2 tablespoons strawberry gelatin
- 1/2 cup water
- 1 tablespoon lemon juice
- 3 cups strawberries hulled
INSTRUCTIONS
- Stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.
- Using mixer beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In separate bowl whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1-2 hours.
- In small saucepan whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water and lemon juice. Cook over low heat whisking constantly until thickened. Remove from heat and allow to cool for 10-15 minutes. Add strawberries to the pan and stir to coat. Layer glazed strawberries over the pie. Refrigerate until ready to serve.
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