This is really yummy!)
a favorite summer dessert recipe of Linda's!
make sure you cook with an adult. It's safer, especially with this recipe, because
the pie filling is very, very hot! Besides that, cooking with an adult is fun!
This recipe makes
one 9-inch pie.
you want to cut down on the fat and calories in this recipe, eliminate the cream
baked pie shell
baskets strawberries, quickly rinsed, drained, and stems removed
ounces of softened cream cheese
the cream cheese and spread on the bottom of the baked pie shell.Then line the
shell with about 1/2 basket of the ripest strawberries.
berries are large, cut them in half.
the remaining berries and add 1 cup of sugar. Blend well.
stir in the cornstarch 1 tablespoon at a time to prevent lumping. Cook over medium
heat, stirring constantly.
the mixture thickens and clarifies (i.e., the "cloudy" quality disappears and
the mixture becomes clear and gelatinous looking), cook at a gently bubbling boil
for another 5 minutes.
the filling from the heat and cool.
the cooled filling into the pie shell and refrigerate for at least 3 hours before
the filling is still slightly warm when the pie goes into the refrigerator it,
I don't cover it until it has completely cooled to refrigerator temperature.
serving time, top with freshly whipped cream. This pie is best eaten when it is
very fresh, within a day or two after cooking.
here for a printer-friendly version. You don't want to get flour, liquified
strawberries, cream cheese, or whipped cream on your computer!