Deidre Hall's Strawberry Cheese Pie
Yield
8 servingsPrep
30 minCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | pints |
strawberries
fresh |
*
|
| ½ | pint |
heavy whipping cream
|
*
|
| 2 | packages |
cream cheese
softened, (3 oz ea) |
|
| ½ | cup |
sugar
|
|
| 3 ½ | tablespoons |
lemon juice
fresh |
|
| 1 | each |
pie shell (9 inch)
baked, room temperature |
|
| ½ | cup |
currant jelly
or strawberry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
strawberries
fresh |
*
|
||
| 237 | ml |
heavy whipping cream
|
*
|
| 2 | packages |
cream cheese
softened, (3 oz ea) |
|
| 118 | ml |
sugar
|
|
| 53 | ml |
lemon juice
fresh |
|
| 1 | each |
pie shell (9 inch)
baked, room temperature |
|
| 118 | ml |
currant jelly
or strawberry |
*
|
Directions
Wash strawberries carefully; let dry.
Stem strawberries, selecting larger ones to put on top of pie.
Reserve smaller ones to put in filling.
Beat together cream cheese, sugar and lemon juice until smooth and fluffy.
Fold in whipped cream; cut in small strawberries.
Pile filling lightly into baked pie shell.
Place large strawberries, cut side down on top.
Spread currant jelly; after it has been softened to consistency of thickened gelatin, over top of pie, glazing strawberries.
Cover and refrigerate several hours.
Or freeze overnight before serving; allow about 1 hour to thaw slightly before cutting.
Can be served with additional whipped cream if desired.
Also wonderful made with fresh raspberries, blueberries or black pitted cherries.
